Lemongrass Crème Brûlée
Source: https://www.oldenburger-professional.com/rcp_recipe/lemongrass-creme-brulee
Total time
10 Minutes
Difficulty
challenging
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 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 |
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.
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