Lemongrass Crème Brule


  • 6 egg yolks
  • 75g castor sugar
  • 500ml fresh cream
  • 1 vanilla pod
  • 2 stalks lemongrass, bruised

To serve:

  • Castor sugar
  • Fresh berries

Here’s how:

  1. Preheat oven to 140 degrees.
  2. Slit vanilla pod lengthwise.  Run a knife along the inside of the pod and scrape off the seeds. 
  3. Pour cream into a saucepan.  Add vanilla seeds and lemongrass.  Bring cream to the boil. Cover the cream with cling film and leave aside to infuse. 
  4. Reheat the cream and once again bring to the boil. 
  5. In a mixing bowl, mix egg yolk and sugar into a thick paste.  Gradually pour boiling cream into the egg mixture and whisk gently. 
  6. Place a sieve over a large measuring jug and pass the mixture through to remove any egg bits and lemongrass.
  7. Place ramekins in a deep roasting pan.  Pour the mixture into the ramekins.  Gently pour boiling water into the roasting pan until the water reaches two thirds up the sides of the ramekins. 
  8. Bake for 40 – 45 minutes. The custards should be slightly wobbly in the centre.  Leave the custards aside to cool and wrap each one in cling film.  Refrigerate overnight.
  9. Sprinkle a teaspoon of castor sugar over custard and caramelise with a blowtorch. 
  10. Garnish with fresh berries.

Hot tips:

  • Use muscavado sugar if you prefer when caramelising the sugar. 
  • Cardamom pods can be used instead of vanilla seeds.  Use 2 – 3 cardamom pods instead. 
  • Mix sugar and egg yolks together only when the cream is boiling.  The sugar hardens the egg yolks. 
  • Always add the hot mixture to the cold mixture to prevent curdling. 
  • Place roasting pan in the oven before pouring in the boiling water.  This prevents water from spilling into the custards.
  • Caramelise the custards only when you are ready to serve dessert.  This ensures that the crunchy Brule does not soften.