4 ovenproof ramekins, small sauce pan, whisk, strainer or muslin cloth and a blow torch.
Ingredients Makes 4:
1. 300ml double cream
2. 2 stalks of lemon grass bashed and slice
3. 30g ginger, peeled and slice into matchsticks
4 3 egg yolks
5. 25g caster sugar
6. 20g demerara sugar
1. In a small sauce pan over a low-medium heat, bring to boil your cream, galangal and lemongrass. Transfer to a bowl, place in the fridge and let the cream infuse with the ginger and lemon grass overnight.
2. Preheat the oven to 150ºC.
3. Strain your cream mixture using a muslin cloth or strainer. Discard the lemon grass and ginger slices. Gently heat your cream in a small sauce pan over a low-medium heat. When it starts to boil remove from the heat.
4. In a small bowl whisk the egg yolks and sugar and then add your infused cream. Ideally try to whisk constantly as you pour the cream in, this will help to prevent the egg from curdling. Alternatively only pour in the infused cream when its cool enough to dip your little finger in the mixture.
5. Pour your mixture into four ramekins. Place your ramekins in a baking dish, fill the baking dish with cold water to two-thirds of the way up the ramekins (i.e. create a bain marie). Bake for 40 minutes until the custard sets with just a slight wobble when shaken.
Use demerara sugar instead of icing sugar, this gives a nice toffee like flavour to this dessert.
Use a blow torch to make it easier to evenly caramelise the the creme brulee. Direct the heat around the corners of the ramekins, this cannot be achieved under a grill.
Bain-marie: although some chefs uses hot water, using cold water works too.
The creme mixture can be made 3 days in advance, kept in the fridge in an air tight container or in a bowl covered with cling film.
Leftover egg whites can also be kept in the fridge for 3 days, also in an air-tight container, or immediately freeze and used within a month or 30 days.
Suggestions for egg whites: make macaroons.