Instant custard is all very well, but nothing beats a proper crème anglaise, especially when it’s perfumed with lemongrass. These cups make a fantastically elegant dessert, which can be made well in advance and finished off with a dusting of sugar and blast of a chef’s blowtorch.
MAKES: 4
INGREDIENTS:
- 1 ⅔ cups heavy cream
- ¾ cup milk
- 2 large lemongrass stalks, split, chopped, and slightly crushed with the back of a knife or with a mortar and pestle
- 6 free-range egg yolks
- ⅓ cup granulated sugar
- Dark brown sugar, for the topping
INSTRUCTIONS:
- INFUSE THE CREAM AND MILK MIXTURE WITH LEMONGRASS
- Combine the cream and milk with the lemongrass in a large saucepan and scald the mixture, pressing down on the lemongrass in the liquid to extract as much flavor as possible.
- Allow to cool and infuse for at least 1 hour, or cover and refrigerate overnight.
- Strain to remove the stalks. Return the mixture to the pan.
- BEAT THE EGG YOLKS AND WHISK INTO THE CREAMY MILK
- Beat the egg yolks in a large heatproof bowl set on a damp cloth to hold it steady.
- Scald the creamy milk again and when it is at the point of boiling, whisk it into the yolks in “slurps,” beating well.
- PREHEAT AND RETURN THE MIXTURE TO THE PAN
- Preheat the oven to 300°F.
- Return the mixture to the pan again, pouring through a fine sieve.
- Beat in the sugar. On very low heat, stir the liquid with a wooden spoon until it starts to coat the back of the spoon, about 15 minutes.
- Remove from the heat, immediately strain again, and pour into four 4-ounce ramekins or heatproof cups.
- BAKE AND CHILL THE CREME BRULEE
- Place the ramekins in a roasting pan or high-sided ovenproof dish, pour in enough hot water to reach halfway up the sides of the ramekins, and bake for about 45 minutes until the mixture becomes slightly set.
- Remove, cool, and chill until firm, at least 2 hours or overnight.
- CARAMELIZE THE TOPPING AND SERVE
- When you are ready to serve, sprinkle the ramekins evenly with brown sugar and caramelize it with a kitchen torch or under a hot broiler.
HOW TO PREVENT THE CUSTARD FROM SPLITTING
- Beating in the sugar after the eggs helps to stabilize the mixture and means it will thicken more quickly.
