Recipe

Ginger & Lemon Grass Crème Brulée Recipe

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Ingredients

Directions

Step #1 Pre-heat the oven to 325F degrees.
Step #2 Place ginger & the lemongrass into a medium saucepan.
Step #3 Add the heavy cream & let simmer carefully for 25 mins to infuse the flavours.
Step #4 Remove the infusion from the stove & strain through a fine sieve.
Step #5 In a mixing bowl whisk together the yolks & the sugar.
Step #6 Slowly mix in the heavy cream infusion.
Step #7 Pour into ramekins or an oven casserole dish.
Step #8 Remove any foam from the top of mixture with a tsp.
Step #9 Place ramekins into a large casserole dish & pour hot water until the level is halfway up the sides of the ramekin dish.
Step #10 Put into oven & bake this until the custard is firm (the center should jiggle just a little when you shake it) approximately 40 -50 mins.
Step #11 Remove the ramekins from the water bath & completely cool before you cover with plastic wrap & put in the fridge.
Step #12 To serve.
Step #13 Sprinkle top the top this with granulated sugar & using a blow torch caramelize the sugar.
Step #14 The oven broiler can be used in place of the torch.
Step #15 Place the ramekins in a tray of cold water & ice & leave in the broiler for 3-5 mins--just enough to caramelize the sugar.
Step #16 Variations: 1/4 tsp grated lime peel can be substituted for the lemon grass.
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