Creme Brulee is a classic Dessert that is known in different versions all around the world and has its roots in traditional French cuisine. Or not? - Well that can be discussed, but it is for sure if perfectly done, one of the most amazing and also simple combinations of flavors and texture. In this recipe, we are going to add Lemongrass to freshen it up.
Cut the vanilla bean and the lemongrass into small pieces.
In a saucepan, add the milk, the cream, the lemongrass and the vanilla bean. Bring to a boil, and as soon as it boils, remove from heat.
Let it infuse for 30 minutes.
Preheat the oven to 130 °C.
Heat the mixture again until it boils, remove from heat.
In a bowl, mix the yolks with the sugar with a whisk. Just mix until incorporated, do not beat.
Now slowly add 1/4 of the liquid to the mixture of yolks and sugar, while constantly stirring with the whisk. Then gradually add the rest of the liquid. Mix all ingredients well.
Pass the mixture through a fine sieve to remove the pieces of vanilla and lemongrass.
Put some water to a boil for the water bath (to cook in the oven).
Fill the ramekins with the creme brulee mixture, and place in a deep baking tray. If you have some bubbles on the surface, you can remove them with the help of a little piece paper, or ignite them with a kitchen torch.
First, place the deep tray with the ramekins in the oven and then carefully fill the tray with water to half the height of the ramekins. (Important, do not cover the tray)
Bake the creme brulee at 130 °C for 40 minutes. You can see that the creme brulee is done, when you move the forms, and the mixture is firm, but still with some wobble visible in the center. You can also probe the interior with a toothpick or knife, which should return without anything sticking to it.
Carefully remove the ramekins from the tray and let them cool down to room temperature. When at room temperature, cover with film and place in fridge. Refrigerate for at least 4 hours, or best overnight. If for some reason you don't have time to wait, place the ramekins in the freezer for 20 minutes to serve.
Put some granulated sugar on the surface of each ramekin with creme brulee and heat to form the caramel, it is best to use a kitchen torch to give the caramel the ideal consistency.
Let the hot caramel cool down a little, before serving.
My Chef Recipe - Recipe for Creme Brulee with Lemongrass - www.mychefrecipe.com