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.