My version of Crème Brulee takes the classic recipe we all know and spruces it up with a little touch of the Orient. This is my favourite desert; I promise you it is absolutely divine and sure to impress all your guests! This is a very easy no fail Crème Brulee but please don’t tell anyone…..
Here is a little trivial knowledge for your next dinner party, Crème Brulee is not French! After reading Delia Smith’s “Complete Cookery Course” I discovered that it is in fact an English recipe invented at Cambridge University where it was known as Burnt Cream.
- 1 can sweetened condensed milk
- 1 can heavy cream (use the can of the condensed milk to measure)
- 8 stalks lemongrass
- 8 kaffir lime leaves
- 2 cups water
- 1 can kaffir lime and lemongrass tea (use the can of the condensed milk to measure)
- 9 egg yolks
- 3 tablespoons powdered milk
- Caster sugar
- Start by making an infusion of lemongrass and kaffir lime tea by boiling rough chopped lemongrass and torn kaffir lime leaves in 2 cups of water (remove tough outer leaves from the stalks). Bring the 2 cups of water and the chopped lemongrass and kaffir lime leaves to a rapid boil then lower the heat and simmer for another 10 minutes. Strain through a sieve and let the tea sit until cool, refrigerate until very cold.
- In the liquidizer put the condensed milk, cream, lemongrass and kaffir lime tea, 9 eggs yolks and the 3 tablespoons powdered milk. Mix well.
- Pour the mixture into 8 small ramekins. Place the ramekins into a roasting pan.
- Pour enough boiling water so that it comes half way up the ramekin (Baine Marie).
- Put the ramekins in an oven pre-heated to 150C for 30 minutes. They should still be wobbly. Do not worry they will set up in the fridge.
- Let them cool and put them in the fridge over night.
- After 24 hours they should be firm and ready for the next step. Sprinkle one level tablespoon of caster sugar on the top of the Crème Brulee. This next step is a little bit tricky, take a blow torch and evenly caramelize the sugar until golden brown.
- Let them cool for a few minutes, so that the sugar hardens. Then they are ready to serve. The sugar top should shatter like glass.
If you do not have a torch, place the sugared ramekins under a very hot pre-heated grill until golden brown. This process is very quick so keep an eye on them.