Sunday, November 07, 2010

Lemongrass & ginger creme brulee


Work busyness and lack-of-sweet-toothiness has meant that my kitchen baking creativity has been amiss of late. So this week's recipe comes courtesy of my talented sister-in-law, Kirstin, (pictured below at the Hamilton Botanical Gardens in New Zealand), who I recently had the pleasure of meeting for the first time while travelling to Australasia.


Aussie born Dr K is quite a dab hand in the kitchen, who (appears to) enjoy effortlessly cooking up a storm together with her hubby, Dr A (my hubby's bro). They own the most beautiful and funky Asian-inspired bowls (as pictured), which I secretly covet. :-)

Creme Brulee

Ingredients:
  • 600 mls cream (heated till scalding point and infused with lemongrass/ginger)
  • 1/4 cup of castor sugar and 6 egg yolks (creamed together)

Method:
  1. Combine above and sieve (to remove any bits of cooked egg or milk skin).
  2. Place in 6 ramekins.
  3. Blow torch off the air bubbles.
  4. Place a tea towel on the bottom of an oven tray.
  5. Heat oven to 120-130 degrees Celsius and bake for 30-40 minutes till brulee is set on edges/slightly wobbley in middle (each person's oven is different, so you may need to modify this).
  6. Refrigerate.
  7. When good and set and ready to serve, sprinkle demerara sugar on top and caramelise with a blow torch (or under a hot grill).

Personal note:
My sincere gratitude to Kirstin and Alex for unfailingly providing the most awesome gluten-free and corn-free food during our visit. We had an awesome time from start to finish!

10 comments:

Indie.Tea said...

Last night, I saw my butane burner and thought to myself of how long its been since I had creme brulee. What a coincidence that you put up this gorgeously-flavored version! I'm sure the ginger-lemongrass flavor is a great counterpart to the rich cream...

Juanita said...

Cool :-)

Yes, the lemongrass-ginger was a very subtle flavour...nothing overwhleming at all.

I really must get myself one of those little gas burners. They are very cool for this brulee job!

pierre said...

hello juanita
nice creme brulée !! love them !!Pierre de paris

Juanita said...

Hi Pierre. All credit to my sis-in law :-) Thanks for stopping by!

Len♥reNeverM♥re said...

~Delish!
So Glad you had a wonderful time in Sydney!

xo*

Juanita said...

Hey Lenore - hope the weekend at the parental units went well! :-)

Dajana said...

I've wanted to make creme brulee myself for a long time now, and never got to making it. It's one of my favourite creamy desserts. Those bowls really are sweet ;))

Juanita said...

Ciao Dajana! Somehow creme brulees always taste better when someone else has made them FOR you :-)

andrea said...

Oh this sounds unREAL. I recently had a lavender creme brulee and it was so interesting and wild - this sounds equally as amazing!

Marisa said...

Loving those bowls!