fusion creme brulee
delicious but classic creme brulee – with a kick!
Difficulty Level: easy
0 Prep
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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
METHOD
*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
*ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!
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