Ginger Lemon Grass Crme Brule
Indulge in the exotic elegance of Ginger Lemongrass Crème Brûlée, a fragrant twist on the classic French dessert. This creamy, custard-based recipe infuses heavy cream with fresh ginger and crushed lemongrass for a beautifully aromatic flavor profile that's both refreshing and indulgent. Velvety smooth with hints of vanilla and a delicate balance of sweetness, each ramekin is crowned with a perfectly torched layer of caramelized sugar for that signature crackling finish. Perfect for impressing guests or treating yourself, this recipe combines the art of slow infusion and precise baking to create an unforgettable dessert. With only 20 minutes of prep and a touch of finesse, you'll master this delightful fusion of flavors in no time!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 inch Fresh ginger (peeled and sliced)
- 2 Lemongrass stalks (trimmed and lightly crushed)
- 0.75 cups Granulated sugar
- 5 Egg yolks
- 1 teaspoon Vanilla extract
- 0.125 teaspoons Salt
- 0.25 cups Sugar (for caramelizing tops)
Instructions
Preheat your oven to 325°F (160°C). Prepare a deep baking dish large enough to hold four ramekins; set aside.
In a medium saucepan, combine the heavy cream, ginger slices, and crushed lemongrass stalks. Heat over medium heat until it just begins to simmer, stirring occasionally to prevent the cream from scorching.
Once simmering, remove the saucepan from the heat and let the mixture steep for 15 minutes to allow the flavors of the ginger and lemongrass to infuse into the cream.
In a mixing bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt until smooth and pale yellow in color.
Strain the infused cream through a fine-mesh sieve into a clean bowl to remove the ginger and lemongrass pieces.
Gradually pour the warm infused cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Divide the custard mixture evenly among four 6-ounce ramekins.
Place the ramekins in the prepared baking dish. Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, evenly sprinkle about 1 tablespoon of sugar over the top of each custard. Use a kitchen torch to carefully caramelize the sugar, moving the flame in small circles until it melts and forms a golden, crisp layer.
Allow the sugar topping to cool for 1-2 minutes until hardened, then serve immediately and enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 52.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 47 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
