Coconut Lemongrass Crème Brûlée

• •1.5 cup Heavy cream
• •0.5 cup Full-fat coconut milk
• •2 stalk Lemongrass (tough outer layers removed, bruised and cut into 2-inch pieces)
• •6 piece Large egg yolks
• •0.5 cup Granulated sugar (plus 4 tablespoons for topping)
• •1 to taste Pinch of salt

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Arrange four 4-6 ounce ramekins in a deep baking dish or roasting pan. Bring a kettle of water to a boil for the water bath.

2. 2

   In a medium saucepan, combine the heavy cream, coconut milk, and bruised lemongrass. Heat over medium-low heat until the mixture is simmering gently and small bubbles appear around the edges. Do not boil. Remove from heat, cover, and let steep for 15-20 minutes to infuse the lemongrass flavor.

3. 3

   In a large bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until the mixture is pale yellow and creamy.

4. 4

   Uncover the cream mixture and remove the lemongrass pieces. Slowly and gradually temper the hot cream mixture into the egg yolk mixture, whisking constantly. Pour a small amount of hot cream into the yolks first to warm them up, then continue adding the rest in a steady stream.

5. 5

   Pour the custard mixture through a fine-mesh sieve into a clean bowl or a large measuring cup with a spout. This step removes any cooked egg bits and ensures a perfectly smooth brûlée.

6. 6

   Carefully pour the strained custard into the prepared ramekins. Place the baking dish with the ramekins into the oven. Carefully pour the hot water from the kettle into the baking dish, creating a water bath, until the water comes halfway up the sides of the ramekins.

7. 7

   Bake for 30-40 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken. Cooking time will vary depending on the size and depth of your ramekins. Do not overbake. Carefully remove the ramekins from the water bath and let them cool on a wire rack for about 30 minutes.

8. 8

   Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.

9. 9

   Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a hard, amber-colored crust. Alternatively, you can place the ramekins under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.

10. 10

    Serve immediately and enjoy the satisfying crack of the caramelized sugar!

Chef's Tips

• 💡For the best flavor infusion, gently bruise the lemongrass stalks with the back of a knife before steeping them in the cream mixture. This releases their aromatic oils.
• 💡Ensure your water bath is hot when it goes into the oven; this helps the custards cook more evenly and prevents curdling.
• 💡Do not overbake the custards! They should still have a slight wobble in the center when removed from the oven, as they will continue to set as they cool and chill.