Lemongrass in a creme brulee is not an obvious call, but it works in a way that makes you wonder why the classic version doesn’t have it. The cream steeps with lemongrass and ginger before the eggs see it, so the custard base carries that clean citrus-herbal note without tasting like a cocktail. The brulee top is unchanged: caramelized sugar cracked with a spoon. What’s different is everything underneath it. This is a recipe that travels well to dinner parties because it has to be made in advance, and the lemongrass flavor actually intensifies after a few hours in the fridge. Make it the morning you plan to serve it. The torching happens at the table or just before.
How to Make Lemongrass Creme Brûlée
Steeping the cream
Use only the white part of the lemongrass; the outer leaves are fibrous and don’t contribute flavor once cooked. Simmer for three minutes, then strain thoroughly. Any lemongrass fiber left in the cream will make the custard grainy, and there’s no fixing that once it’s baked.
Tempering the eggs
Add the hot cream to the eggs slowly, whisking the whole time. Fast additions scramble the yolks at the edges of the bowl. Strain the full mixture again after combining; creme brulee custard should be just right smooth before it hits the ramekins. 
The water bath
150 degrees Celsius is a gentle bake. The water bath keeps it gentler still. Check at 30 minutes: the custard should jiggle in the center but not slosh. Pull it then. Overbaked creme brulee weeps and the texture turns grainy at the edges.
Lemongrass Creme Brûlée
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A twist on classic crème brûlée, this recipe adds fragrant lemongrass and ginger for a unique dessert experience. The caramelized sugar topping adds a delightful crunch.
Ingredients
- 1 large Egg
- 3 Egg yolks
- 1/2 cup (40 g) Caster sugar
- 1/2 cup (120 g) Fresh milk
- 1 cup (227 g) Whipping cream
- 3 slices Ginger
- 2 stalks Lemon grass, white part only, sliced
Instructions
- Preheat oven to 150°C (302°F).
- Pour fresh milk and whipping cream into a sauce pot with lemon grass and sliced ginger. Bring the cream mixture to a boil, then lower the heat and simmer gently for 3 minutes. Strain the cream and discard the ginger and lemon grass; set aside.
- Lightly beat the sugar and eggs together in a large bowl until pale and smooth. Strain the egg mixture through a fine sieve.
- Gradually add the cream to the egg mixture while whisking vigorously. Strain again and pour the mixture into ramekins.
- Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
- Cook on the center shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3-4 hours or until the next day.
- Before serving, sprinkle some caster sugar evenly over the custard, then caramelize with a blowtorch in a circular motion 2 to 3 inches above the surface. Allow a minute to harden.
Notes
- For a stronger lemongrass flavor, use 3 stalks instead of 2, and simmer the cream mixture for 5 minutes.
- If you don’t have a blowtorch, broil the ramekins for 1-2 minutes, watching carefully to prevent burning.
- Store leftover crème brûlée in an airtight container in the refrigerator for up to 3 days; the caramelized sugar may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 150
Frequently Asked Questions
Can I use dried lemongrass instead of fresh?
Fresh is strongly preferred because it releases more aromatic oils during simmering. If dried is all you have, use about half the amount and simmer for an extra minute or two.
Why do I need to strain the custard mixture multiple times?
Straining removes any bits of cooked egg, lemongrass fiber, or ginger pieces that would create a lumpy texture. Two passes through a fine sieve ensures a completely smooth custard.
What type of sugar works best for the brulee topping?
Caster sugar, which this recipe calls for, works well because the fine grains melt quickly and evenly under a torch. Regular granulated sugar also works but may take slightly longer to caramelize.
