• 1 punnet Freshzest Lemongrass, bruised
  • 5 Freshzest Kaffir Lime Leaves, torn
  • 1.5C milk
  • 2.5C thickened cream
  • 2 eggs
  • 6 egg yolks
  • 3/4C castor sugar
  • pinch of salt

Lemongrass & Kaffir Lime Brulee.

Serving Size: 6

  1. Pre heat oven to 160°C. Bring cream, milk, lime leaves and lemongrass slowly to simmer over low heat. Remove from heat and allow to infuse for 10 minutes.
  2. In the meantime, whisk together the eggs, yolks, sugar and salt, until pale in colour.
  3. Whisk in the cream/milk mixture, strain.
  4. Place a folded tea towel in the bottom of a deep oven tray, place 6 brulee ramekins on top. Divide the mixture over the ramekins, half fill the tray with hot water.
  5. Bake for 20-25 minutes, till just set. Once cooked remove brulees from tray and allow to cool in the fridge.
  6. To serve, sprinkle the top with castor sugar and caramalise with a blow torch or under a grill.
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