Lemongrass Crème Brûlée
Ingredients
- 1 kg Oldenburger Crème Brûlée
- 60 g Lemongrass paste
- 40 g Raw cane sugar
- 50 g Lime leaves fresh herbs (e.g. shiso)
- 50 g sugar
Instructions
Preparation
Heat the Oldenburger Crème Brûlée in a pot to 70°C while stirring.Making the Crème Brûlée
Add the lemongrass paste to the warm crème brûlée, stirr it in and pour into heat-resistant moulds and let cool for at least three hours.The Final Touch
Sprinkle the crème brûlée with sugar and caramelise with a blow torch. Garnish with lemongrass and lime leaves.Tips from Chefs to Chefs
For a zestier flavour, add some star anise and ginger in addition to the lemongrass paste.
Recommended Products
Oldenburger Crème Brûlée
- lactose-free (lactose content: <0.01g / 100g)
- time saving
- convenient preparation
- with real bourbon vanilla