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Lemongrass Crème Brule


To serve:

Here’s how:

  1. Preheat oven to 140 degrees.
  2. Slit vanilla pod lengthwise.  Run a knife along the inside of the pod and scrape off the seeds. 
  3. Pour cream into a saucepan.  Add vanilla seeds and lemongrass.  Bring cream to the boil. Cover the cream with cling film and leave aside to infuse. 
  4. Reheat the cream and once again bring to the boil. 
  5. In a mixing bowl, mix egg yolk and sugar into a thick paste.  Gradually pour boiling cream into the egg mixture and whisk gently. 
  6. Place a sieve over a large measuring jug and pass the mixture through to remove any egg bits and lemongrass.
  7. Place ramekins in a deep roasting pan.  Pour the mixture into the ramekins.  Gently pour boiling water into the roasting pan until the water reaches two thirds up the sides of the ramekins. 
  8. Bake for 40 – 45 minutes. The custards should be slightly wobbly in the centre.  Leave the custards aside to cool and wrap each one in cling film.  Refrigerate overnight.
  9. Sprinkle a teaspoon of castor sugar over custard and caramelise with a blowtorch. 
  10. Garnish with fresh berries.

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