Creme brulee with an Asian touch

My husband is a big fan of creme brulle. I mean ... who's not?
And because for almost a month I haven't made him anything sweet cause my sister was here and she was on a diet (girls and diets... as always) I couldn't tempt her with anything sweet. I could really see him suffering asking me every day when I'll bake something. My every day answer was "tomorrow''  (I'm a bad wife, what can I say...)

So my sister is gone and here I am, in the kitchen, preparing a great desert.
The recipe that I found belongs to  Eric Lanlard and you really have to try it.

 It's a great mix of flavors - french and thai. It's a creme brulee infused with lemon-grass and ginger. I never used lemon-grass before, but I'll definitely use it from now on. I loved the subtle notes that gave to my creme brulle. 

Here is the recipe from Eric Lanlard along with the directions.

INGREDIENTS:

• 350ml of double cream
• 125ml of 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

DIRECTIONS:


Preheat the oven to 140C.

Put the ginger and lemon grass in a food processor and zap them to a paste. (I made them in a mortar)

In a saucepan add the cream, milk, split vanilla pod and the lemongrass and ginger paste then heat slowly until hot but not boiling.

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 a shallow dish and bake it for approximately 40 – 45 minutes until the mixture is wobbly. (I put my cream in 4 individual dishes)

Leave to cool down and sprinkle some Demerara sugar on the top and caramelize with a blow torch before serving.

 Photos by Emi Trasnitu