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Lemongrass-Coconut Thai Creme Brulee
2 cups heavy cream
1 cup unsweetened coconut milk
2 lemongrass stalks, white part only, split lengthwise
One 2-inch piece fresh ginger, peeled and cut in 1/8 inch slices
6 Kaffir lime leaves, minced
1 Thai or serrano chili, halved and seeded
6 egg yolks
4 tablespoons sugar
2 teaspoons unsalted butter
To make the brulee: In a heavy, medium pan over very low heat, bring the cream and coconut milk to a low simmer. Add the lemongrass, ginger, lime leaves, and chili. Simmer for 15 minutes. Remove from heat and strain through cheesecloth and a chinois or strainer into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.
In a double boiler over simmering water, whisk the yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, spoon into ramekins, cover, and refrigerate.
To serve: Preheat the broiler. Using a sifter, layer a light coating white sugar on top of the brulee. Place under the broiler until glazed and caramelized.
2 cups heavy cream
1 cup unsweetened coconut milk
2 lemongrass stalks, white part only, split lengthwise
One 2-inch piece fresh ginger, peeled and cut in 1/8 inch slices
6 Kaffir lime leaves, minced
1 Thai or serrano chili, halved and seeded
6 egg yolks
4 tablespoons sugar
2 teaspoons unsalted butter
To make the brulee: In a heavy, medium pan over very low heat, bring the cream and coconut milk to a low simmer. Add the lemongrass, ginger, lime leaves, and chili. Simmer for 15 minutes. Remove from heat and strain through cheesecloth and a chinois or strainer into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.
In a double boiler over simmering water, whisk the yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, spoon into ramekins, cover, and refrigerate.
To serve: Preheat the broiler. Using a sifter, layer a light coating white sugar on top of the brulee. Place under the broiler until glazed and caramelized.
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