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
Units
Scale
- 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