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Fusion Creme Brulee

Recipe by Eric Lanlard from Glamour Puds

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“Forget the old café type crème brulee. Ginger, vanilla and lemongrass is mixed in a mortar, then infused with hot double cream to make this unusual burnt cream. It will be caramelized when cold with brown sugar and decorated with crystallized lemongrass.”

Ingredients

350ml of double cream
125ml of milk
6 large eggs
100g of caster sugar
1 vanilla pod
2 stem of lemongrass, chopped
1 stem of fresh ginger
Demerara sugar for sprinkling

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Method

Preheat the oven to 140C.
Put the ginger and lemon grass in a food processor and zap them to a paste.
In a saucepan add the cream, milk, split vanilla pod and the lemongrass and ginger paste then heat slowly until hot but not boiling.
In a mixing bowl whisk the eggs with the sugar until white and fluffy. Slowly pour the hot cream over the egg mixture mixing continuously.
Strain the mixture through a fine mesh sieve.
Pour the cream into a shallow dish and bake it for approximately 40 – 45 minutes until the mixture is wobbly.
Leave to cool down and sprinkle some Demerara sugar on the top and caramelize with a blow torch before serving.

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What do you think?

Mazza2 October 2009

Eric love the sound of this recipe but could youe express the "stem of ginger" in grams please. Do you mean one of the offshoots about 1" long? Thanking you-180ct09

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Melissa169 August 2009

Thsi just souds so good I cant wait to give it a go!!! Yum!!

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