10 minutes

For 10 people

INGREDIENTS (10 portions)

1 kg Oldenburger Crème Brûlée

60 g Lemongrass paste

40 g Raw cane sugar

50 g Lime leaves

fresh herbs (e.g. shiso)

 

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 CHEF TO CHEF

01: For a zestier flavour, add some star anise and ginger in addition to the lemongrass paste.

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