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

Vanilla lemongrass crème brûlée

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 6 hrs infusing and 3 hrs chilling
  • More effort
  • Serves 6

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
Nutrition: Per serving
NutrientUnit
kcal514
fat39g
saturates23g
carbs35g
sugars32g
fibre0g
protein5g
salt0.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2017

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Rating: 5 out of 5.1 rating
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