Lemongrass Cream Brulee 香茅焦糖布丁
Tired of eating the traditional French Cream Brulee? Why not tweak it with lemongrass and some ginger? You may like this dessert with a crunchy of caramel sugar on top while the combination of lemongrass and ginger gave it a distinctive yet delicious taste.
Lemongrass Cream Brulee
Author: Ann Low
Serves: 6 ramekins
- 1 large Egg
- 3 Egg yolks
- 40g Caster sugar
- 120g Fresh milk
- 250g Whipping cream
- 3 slices Ginger
- 2 stalks Lemon grass, white part only, sliced
- Preheat oven to 150C.
- Pour fresh milk and whipping cream into a sauce pot with lemon grass and sliced ginger. Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes. Strain cream and discard 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. This will temper the eggs so that they do not curdle. Once all of the cream has been added into the eggs, 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 centre 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 till next day.
- Before ready to serve, 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.
- 1个 全蛋
- 3个 蛋黄
- 40克 细糖
- 120克 牛奶
- 250克 动物性奶油
- 3片 嫩姜
- 2 香茅， 只要白部位。切片
- 在另一个碗中，把糖和鸡蛋搅打至白与滑, 用筛网过滤蛋液.
There is a different in English and Chinese version, should the milk be 120g or 12g?
Thank you Sylvia for the reminding. Have updated the typo error.
Oh, I love these flavor combinations, especially when made into a a Brulee!
i find that the normal creme brulee can be very rich and a bit jelat if eat too much, lemongrass and ginger sounds refreshing and might balance off the richness of creme brulee. great one!
I just love lemongrass and ginger~ what a great idea to combine them in a crème brulee! The photos are beautiful; I especially love that little spoon with the pearl bead… Pinning!
This sounds delicious and fresh, I can imagine how fragrant this creme brulee…love the look of your coasters:D
Ann, what a brilliant twist, bet it taste good! Thumbs up!
I am so happy to find your blog! So many inspiring ideas, like this one. I often tweak my basic crème brûlée recipe; on the other hand I regularly use lemongrass but only in savoury dishes; somehow I have never thought of using it in sweet dishes too. And what a lovely presentation! Thank you for sharing this fantastic idea.
Lemongrass and ginger sounds like an interesting twist!
This is indeed an unique flavour..
The combination of ginger and lemongrass makes this creme brulee so refreshing!
This sounds like a very refreshing twist… Something that can cleanse my palette
You know how to make usual things really usual and interesting! Looks so good!
Do u bake it or steam?
This must be an aromatic dessert 😀
Ann, this is so special, hmmm imagining the taste now lol
Ann, such exotic flavours to tease the palate!
I like lemon grass drinks, and this lemon grass cream brulee should taste good too ^-^!
I love cream brulee…always…and now you have come out with another flavor…an exotic taste 😀
This is exotic and delicious!
哇！有特别也。有机会我要 try 这个。嘻嘻嘻 。。。。 谢谢你的分享
wow!! great combo!! I love the smell of lemon grass!!!