Lemongrass Creme Brulee

  • serves 8


73 Ratings
Directions for: Lemongrass Creme Brulee


4 cup 35% cream (1 L)

3 stalks lemongrass, cut into 4" pieces

1 Tbsp vanilla extract (15 mL)

9 egg yolks

1 cup sugar (250 mL) plus 4 tablespoons(50mL) for brulee


1. In a medium saucepan, over medium-high heat, heat cream, lemongrass, vanilla, just until bubbles begin to form around edge of saucepan.

2. Remove lemongrass stalks.

3. In a heat proof bowl, whisk egg yolks with sugar until pale

4. 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.

5. 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.

6. Remove from water bath, cool and refrigerate for at least 2 hours prior to serving.

7. Sprinkle top of each ramekin with about 1 teaspoon sugar, shake gently to spread.

8. Using torch or quickly heating under broiler, carmelize tops until sugar bubbles and is amber in colour. Cool and serve.

See more: Bake, Eggs/Dairy, Appetizer, Vegetables, Party Favourites, French, Vegetarian, Quick and Easy, Citrus



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