GINGER LEMON-GRASS CREME BRULEE …TASTE OF YELLOW
Lance Armstrong
It is a way for all food and wine bloggers to share their stories. The happy and the sad, the struggles and the triumphs. If you are lucky and have not be touched by cancer you are still welcome to participate.” 
The Yellow Wristband Project
The elegant dessert creme brulee has a thick pudding base of cream and eggs topped by a delicate layer of caramelized sugar. In French, “creme brulee” means “burnt cream,” which refers to the process by which sprinkled sugar gets heated to a temperature that caramelizes it to a delicious brown. The traditional method of cooking this type of custard has evolved many flavored variations.
I did have trouble with the brulee though since I don’t have a blow torch. It took forever for the sugar to caramelise under the hot grill & I was a bit wary of my custard melting. 4 ramekins later, I cheated a little and took a shortcut for the remaining few. 
I caramelised some sugar to very brown in a pan & quickly poured it on top of the chilled custard. Tilted the ramekins immediately to spread it, kept it thin… Unauthentic, but it got me to some sort of brulee stage alright! Later even tried to spin some sugar with not very good results!
Adapted from recipe by Eric Lanlard from Glamour Puds
Ingredients:
400ml single cream
125ml whole milk
6 large eggs
100g of caster sugar
1 vanilla pod
2 stem of lemongrass, chopped
1 stem of fresh ginger
Demerara sugar for sprinkling
Method:
Preheat the oven to 140C.
Put the ginger and lemon grass in a pestle and mortar and bruise well to release flavours.
In a saucepan add the cream, milk, split vanilla pod and the lemongrass and ginger paste then heat slowly until hot but not boiling. Leave to infuse for an hour. (or overnight which is what I did). Reheat to almost boiling just before use.
In a mixing bowl whisk the eggs with the sugar until white and fluffy. Slowly pour the hot cream over the egg mixture mixing continuously.
Strain the mixture through a fine mesh sieve.
Pour the cream into lightly greased ramekins bake it for approximately 30 minutes until the mixture is wobbly.
Leave to cool down. Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours, or even overnight.
Sprinkle about 2 tsps demerara sugar on the top of each and caramelize with a blow torch for 1-2 minutes before serving. Or set the ramekins on a baking sheet and slide it under the broiler. Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 or 3 minutes, depending on the intensity of the heat.
♥ Thank you for stopping by ♥
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
38 Comments
Barbara
A wonderful contribution Deeba. Thank you. Your photos are inspirational.
MaryMoh
that looks so awesome. Lovely photos.
MeetaK
Looks fab Deeba! a lovely flavor combination. just up my road! you rock and as you see not everything delish needs feet! love ya!
Pari
Looks fabulous Deeba. You live a little far away else I would have surely jumped on one of those.
I wouldn't know whether you ever get time to read new blogs.
I invite you to read my 50th post. It's quite simple, but very healthy.
Fuji Mama
Beautiful! Such a smart way to use yolks! After today, I have a TON of yolks already…after tomorrow I'll have even more. Maybe I'll be making some Deeba-style Creme Brulee!
Snooky doodle
what a noble cause. This brulee looks amazing. Well as with all your baking. I d like to buy some vanilla beans too. They re so expensive here though. Can you suggest a seller ?
Rosa's Yummy Yums
I love the flavors you used in that crème brûlée! A perfect combo, yummy!
Cheers,
Rosa
chriesi
What a fantastic combination and beautiful photographs!
pigpigscorner
Great flavours here! Caramelising the sugar first is a neat trick.
Peggy Bourjaily
It is so funny that you posted this recipe today! I've been on a baked custard kick and was just thinking I should experiment and do add some ginger. Maybe I should add lemongrass too. You pictures, as always, are just gorgeous!
gajra
hi deeba, have been reading and drooling on ur blog eversince i came upon it.but one complaint- i can't seem to get u to answer my mails to u. i live in Gurgaon as well and would love to know where u get some of ur ingredients frm and a few other q's pls., do reply, i wait for it.Gajra.
P.S. have also mailed ur frnd Nachiketa so as i can get in touch with u thru mail.thanku.
Happy cook
Wow I love the ginger in them. Looks beautiful and so yumm, clevr idea about the caramel.
Dawn
Vindee!! What incredible flavors we have going on here! Wow! I simply must try this flavor-mix.
Aparna
The guy who sells you eggs must be "eggstatic"! 🙂
Seriously though, looks very good. You won't believe this, but caramel custards have always got the better of me!
Bellini Valli
Thanks for reminding me about this event Deeba. It is such an excellent cause. Also love your brulees which are perfect.
Julie @ Willow Bird Baking
Just gorgeous photos. I would love to participate in the Taste of Yellow event, but I've set aside this weekend to bake my Daring Bakers Challenge, which I can't post until the 27th (you know the drill!)
I WONDER, though, if there's something I could whip up… Hmm! Thanks for inspiring me 🙂
Gloria
Nice and perfect Deeba, really beauty I love lemon grass and creme brulee, I ove your ramekins, are so cute!!! xxGloria
Nicisme
So this is what you've been doing with all those egg yolks!
Even though I hate eggs with a passion, I really like custardy things and even a 'good' creme brulee, and this looks like a 'great' one Deeba!
Jamie
Perfect, Deeba, just perfect. Yellow for Barbara's Taste of Yellow Event and a fabulous and exotic creme brulée, one of our favorites. Beautiful. Save some for me.
Kelsey B.
What a gorgeous way to enjoy ginger and lemongrass – thanks for a great recipe!
anna
Oh why ever would you have so many lovely yellow yolks lying around, hmmm I wonder… 😉
An unidentified student at my school made some kind of ginger creme brulee yesterday which we all sampled. It was disappointing, but I'm sure yours is better! Ginger + Lemongrass = <3 (that's a sideways heart)
Cucinista
I sometimes cook by color. I haven't been let down yet. This recipe and your photos look absolutely delicious.
FeistywithFlavor
The flavors sound incredible and the pictures well…just simply beautiful.
CarrieZ
This dessert looks incredible. The combinations of ginger and lemongrass seems fresh and lovely!
Elysse
I just got a blow torch for creme brule from my mother in law. I think your (delicious looking) recipe is a sign that I need to use it right away.
Helene
This is such a wonderful contribution. Your crème brûlée is looking incredible. The pictures are so well done.
Your friend,
Hélène 🙂
shaz
What a wonderful combination and such lovely photos. Well done 🙂
Barbara Bakes
A very elegant dessert for a wonderful cause!
Rahul
Hi Deeba,
This is the first time i am writing to you. Your bakes make me drool all the time…. 🙂
I have recently moved to Delhi and was wondering if you take classes ?
If so, pl do let me know. Your fotos are awesome…are you a better cook or photographer ??
-Mudita
Arwen from Hoglet K
That's a great cause, and I love your combination of flavours. Our lemon grass is looking pretty straggly at the moment, but hopefully it will cheer up for spring.
Chocolate Shavings
I've been on a little ginger craze lately, so you can imagine how tempting this sounds!
Fitri
Wow, beautiful picture as always Debba..
Cynthia
Look at you flaunting three of my favourite ingredients – ginger, vanilla and lemon!
Dharm
The photos keep getting better and better! I'm told there is this really swanky restaurant in KL that serves Ginger Creme Brulee. Bet yours is better than theirs!!
5 Star Foodie
Ginger & lemon grass sounds like a fabulous combination, delicious creme brulee!
Elra
Very pretty and delicious looking.
happy weekend Dee!
Soma
The flavors are just gorgeous Deeba!! you have come up with the best… I have never made the brulee for i don't have the otrch, but you do find your way:-) I do the caramel custard more often & use my mom's recipe which less eggs. i am going to try these flavors in the caramel custard. loved it!
nag
What a lovely pictures.
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