lemongrass creme brulee,

By yash, on March 24th, 2009

500 ml cream heat and add crushed lemongrass stems abt 5 .
mix 6 egg yolks with 60 gms sugar and add the hot cream mix whisking well
Divide into ramekins or oven proof ceramic bowls. then heat in a water bath for abt 25 mins at 300 F, has an amazing refreshing flavour. tastes even better if you let the lemongrass infuse for longer.
chill overnight.then top with some brown sugar and dried lemongrass powder. caramelise with a blow torch or under a hot grill, in the oven,till it starts to get all nice and brown, and voila, ur done.

fatmanyash