PreparationHeat the Oldenburger Crème Brûlée in a pot to 70°C while stirring.
Making the Crème BrûléeAdd 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 TouchSprinkle 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.