Best Vanilla Lemongrass Crème Brûlée Recipes

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

VANILLA BEAN CREME BRULEE

Steps:

• Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

VANILLA LEMONGRASS CRèME BRûLéE

Steps:

• Mix the cream with the lemongrass in a pan, then bring to a simmer over a medium heat. Pour into a bowl, cover and infuse in the fridge for 6 hrs.
• Heat oven to 120C/100C fan/gas ½. Whisk the sugar with the egg yolks. Warm the lemongrass cream to 50C, strain through a sieve, then whisk it into the egg mixture, along with the vanilla seeds. Pour the mixture into six ramekins.
• Put the ramekins in a roasting tin and pour in hot water to halfway up their outside. Bake for 1 hr-1 hr 15 mins until set with a slight wobble. Remove the ramekins from the tin, cool to room temperature, then chill in the fridge for at least 3 hrs. Before serving, sprinkle some sugar over each ramekin and caramelise with a blowtorch until golden brown.

LEMONGRASS CREME BRULEE

Steps:

• In a medium saucepan, over medium-high heat, heat cream, lemongrass, vanilla, just until bubbles begin to form around edge of saucepan.
• Remove lemongrass stalks.
• In a heat proof bowl, whisk egg yolks with sugar until pale
• Pour heated cream mixture slowly into the beaten egg yolks, whisking as you pour.Strain mixture through a sieve, and divide among 6 -6 ounce ramekins, or 8- 4ounce ramekins.
• Bake at 325 degrees F (160 C) in water bath for 40-45 minutes, or just until set around edges. If custards are beginning to brown on top, cover loosely with foil.
• Remove from water bath, cool and refrigerate for at least 2 hours prior to serving.
• Sprinkle top of each ramekin with about 1 teaspoon sugar, shake gently to spread.
• Using torch or quickly heating under broiler, carmelize tops until sugar bubbles and is amber in colour. Cool and serve.

BOURBON VANILLA CRèME BRûLéE

Steps:

• Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
• Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
• Pour egg yolk-cream mixture into the remaining cream in the double boiler.
• Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
• Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
• Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
• Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
• Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

GINGER AND VANILLA BEAN CRèME BRûLéE

Steps:

• Make custard:
• Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
• Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
• Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
• Make Crème Brûlée:
• Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
• Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
• *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
• **Available at some cookware stores.

GINGER & LEMON GRASS CRèME BRULéE

Steps:

• Pre-heat the oven to 325 degrees.
• Place ginger and the lemongrass into a medium saucepan.
• Add the heavy cream and simmer gently for 25 minutes to infuse the flavours.
• Remove the infusion from the stove and strain through a fine sieve.
• In a mixing bowl whisk together the yolks, the sugar the lemon extract and the bitters.
• Slowly mix in the heavy cream infusion.
• Pour into ramekins or an oven casserole dish. Remove any foam from the top of mixture with a teaspoon.
• Place ramekins into a large casserole dish and pour hot water until the level is halfway up the sides of the ramekin dish. Put into oven and bake until the custard is firm (the center should jiggle just a little when you shake it) approximately 40 -50 minutes. Remove the ramekins from the water bath and completely cool before you cover with plastic wrap and refrigerate.
• To serve.
• Sprinkle the top with granulated sugar and using a blow torch caramelize the sugar. The oven broiler can be used in place of the torch.
• Place the ramekins in a tray of cold water and ice and leave in the broiler for 3-5 minutes--just enough to caramelize the sugar.
• Variations: 1/4 teaspoon grated lime peel can be substituted for the lemon grass.