Elegant, refreshing with a caramelized crust on top, simply gorgeous. In this video, I will show you how to make step by step successfully the perfect refreshing lemongrass infused Crème brûlée also known as burnt cream. This recipe is Insanely Delicious.  

WHAT IS CREME BRULEE?

Crème brûlée is a sweet course consisting of a rich custard base topped with hardened caramelized sugar. The flavour of each bite is hot and cold, sweet and a hint of bitterness, smooth texture and crunchy. 

INGREDIENTS

3 lemongrass stalks
2 vanilla beans
8 egg yolks
600 g full fat cream
800 g caster sugar

EQUIPMENTS

sauce pan
medium bowl
cooking torch or broiler
whisk
sous vide cooker machine

METHOD OF COOKING
Step 1

Using a knife, trim off the white end of the bashed lemongrass stalk and thinly part. Lay the stalk on a flat work surface, then tap along the length. This will release the aromatic oils. Slice the vanilla bean down its length using the knife. Scrape out the seeds working with one half at a time by holding down the tip of the bean against the cutting board keeping them aside. Then slice the remaining empty beans.

Step 2

Place the cream in a medium bowl then add the lemongrass, sliced vanilla beans and seeds into the cream, mix well and leave aside in the chiller. To separate eggs, tap the midpoint of the egg sharply with a table knife, then drop the egg yolk into a bowl and discard the egg white.
Add the sugar into the egg yolk and whisk until the sugar dissolves.

Step 3

In a saucepan pour the infused lemongrass vanilla cream and simmer until it reaches 70 degrees °C. Discard the remaining lemongrass stalk and vanilla beans. Pour the hot infused cream into the eggs yolk mixture and whisk well until they are well incorporated. Strain the mixture through a fine sieve into a large jug, then use this to fill ramekins to about two-thirds full, closing tightly the jars leaving no air to go inside.

Step 4

Place the filled jars into the sous-vide machine on a temperature of 80 degrees °C and cook for one hour. If no sous vide machine is available, Place the ramekins into a large roasting tray and pour in hot water to halfway up their outsides. Place the roasting pan into the centre shelf of the oven and bake for 40 to 45 minutes until the custards are set but still a bit wobbly in the middle.

Step 5

Refrigerate for at least 2 hours and up to 2 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle the Crème brûlée with sugar and slowly torch or place the jars by removing the cover under the broiler until the sugar melts about 2 minutes. Bon appétit!

Did you make the lemongrass infused Crème brûlée recipe? 

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

73 replies on “Lemongrass infused Crème Brûlée”

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