Ease of Preparation: Easy
Time of Preparation: 45 minutes, plus 2 hours chilling and 24 hours infusion time
Yield: 4 servings, as a dessert
While the best part of crème brulée is often cracking the sugar, this whimsical take on the classic dessert may make the smelling and eating your new favorite part! The gentle aroma of lemongrass and the subtle sweet spice of ginger perfume and infuse the custard, so get cracking… and eating!
Ingredients:
- 2 ½ cups (590 ml) whipping cream
- 4 stalks lemongrass, outer leaves removed
- 2 ½-inch (6.25 cm) piece ginger, peeled and sliced thin
- 6 egg yolks
- 2 tablespoons (30 ml) sugar
- 1/8 teaspoon (.75 ml) salt
- 2 tablespoons (30 ml) granulated (or finely grated) palm sugar
- Fresh lychees and Thai basil leaves, to garnish
Special equipment:
- Blowtorch
- 4 wide, flat ceramic custard ramekins
Method:
Slice the end off the lemongrass, slice thin against the grain.
In a large saucepan, heat cream, lemongrass, and ginger to a low simmer. Simmer for 1 minute to warm through.
Remove from heat and cool slightly, then refrigerate for 24 hours to infuse.
Preheat oven to 325 F (160 C).
The return cream back up to a low simmer then strain to remove solids.
In a large mixing bowl, whisk sugar and egg yolks just until combined.
Slowly whisk the strained cream into the egg mixture, being careful not to curdle the eggs.
Strain the mixture into a pitcher.
Divide into 4 ramekins and place into a rimmed baking dish or roasting pan.
For best presentation, use a blowtorch to gently heat the surface of the custard for 1-2 seconds, to remove any bubbles.
Fill roasting pan with cold water until the water comes halfway up the sides of the ramekins.
Bake in oven for 45 minutes, until custards are set.
Remove from oven and cool slightly at room temperature then refrigerate 1-2 hours, to allow custards to cool completely.
Before serving, sprinkle tops of custards evenly with granulated (or finely grated) palm sugar.
Using a blowtorch, torch sugar until it begins to melt. Rotate the ramekin in the palm of your hand to evenly coat with melted sugar.
Allow sugar to harden for about 1 minute, then serve, garnished with lychees and Thai basil.
To eat, crack the hard sugar shell with the side of a spoon to reveal the creamy custard underneath.
