Gluten-free recipe for 6 people, takes only 20 mins; recipe has whipping cream, lemongrass, golden caster sugar, egg yolks and vanilla pod.
Vanilla lemongrass creme brulee
Course: Gluten-free
Servings
6
servings
Prep time
25 mins
Ingredients
- Golden Caster Sugar: 60g golden caster sugar, plus an extra sprinkle
- Lemongrass: 75g lemongrass, chopped
- Whipping Cream: 500ml whipping cream
- Vanilla Pod: 1 vanilla pod, split in half lengthways and seeds scraped out
- Egg Yolks: 6 large egg yolks
Directions
- 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.
- Heat oven to 120C/100C fan/gas 1/2 . 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.
- 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.
