delicious but classic creme brulee – with a kick!

Difficulty Level: easy

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Ingredients

  • 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

Instructions

  1. METHOD

  2. *preheat oven to 140’c

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

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

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

  6. *strain the mixture through a sieve

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

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

  9. *ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!

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