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Vanilla lemongrass crème brûlée

Vanilla lemongrass crème brûlée served in a blue and white decorative ramekin

Vanilla lemongrass crème brûlée

Name: Vanilla lemongrass crème brûlée
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 500ml whipping cream; 75g lemongrass chopped; 60g golden caster sugar plus an extra sprinkle; 6 large egg yolks; 1 vanilla pod split in half lengthways and seeds scraped out

Jeff Tan

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 20 mins

plus 6 hrs infusing and 3 hrs chilling

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Wow guests at the end of an Asian-inspired menu with this Vietnamese twist on a crème brûlée. Here, the cream is infused with fragrant lemongrass

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

500ml whipping cream
75g lemongrass

chopped
60g golden caster sugar

plus an extra sprinkle
6 large egg yolks
1 vanilla pod

split in half lengthways and seeds scraped out

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Nutrition: Per serving

kcal514
fat39g
saturates23g
carbs35g
sugars32g
fibre0g
protein5g
salt0.1g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2017

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