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

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

  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!