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Lemongrass Creme Brulee

Lemongrass Creme Brulee
YIELDS
8 servings
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Ingredients

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
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Directions

Step 1

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

Step 2

Remove lemongrass stalks.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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

Step 8

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

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