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Fusion Creme Brulee

Published Tuesday, 07 December, 2010 by Jaya Jaspal

delicious but classic creme brulee - with a kick!



  • 350ml double cream
  • 125ml milk
  • 6 large eggs
  • 100g caster sugar
  • 1 vanilla pod
  • 2 stems lemongrass [chopped]
  • 1 stem fresh ginger
  • left-over sugar for sprinkling



*preheat oven to 140'c

*put the ginger and lemongrass in a food processor and zap them to a paste

*in a saucepan put the cream, milk, split vanilla pod and the lemongrass & ginger paste then heat slowly until hot but not boiling

*in a mixing bowl whisk the eggs with the sugar until white and fluffy. pour the hot cream over the eggs, mixing continuously

*strain the mixture through a sieve

*pour the cream into a shallow dish and bake for approx. 40 - 45 mins until mixture is wobbly

*leave to cool then sprinkle sugar over the top before serving



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