Vanilla lemongrass crème brûlée

Wow guests at the end of an Asian-inspired menu with this Vietnamese twist on a crème brûlée. Here, the cream is infused with fragrant lemongrass

  • Prep:25 mins
    Cook:1 hrs 20 mins
    plus 6 hrs infusing and 3 hrs chilling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 514
  • fat 39g
  • saturates 23g
  • carbs 35g
  • sugars 32g
  • fibre 0g
  • protein 5g
  • salt 0.1g


  • 500ml whipping cream
  • 75g lemongrass, chopped
  • 60g golden caster sugar, plus an extra sprinkle
  • 6 large egg yolks
  • 1 vanilla pod, split in half lengthways and seeds scraped out


  1. Mix the cream with the lemongrass in a pan, then bring to a simmer over a medium heat. Pour into a bowl, cover and infuse in the fridge for 6 hrs.

  2. Heat oven to 120C/100C fan/gas ½. Whisk the sugar with the egg yolks. Warm the lemongrass cream to 50C, strain through a sieve, then whisk it into the egg mixture, along with the vanilla seeds. Pour the mixture into six ramekins.

  3. Put the ramekins in a roasting tin and pour in hot water to halfway up their outside. Bake for 1 hr-1 hr 15 mins until set with a slight wobble. Remove the ramekins from the tin, cool to room temperature, then chill in the fridge for at least 3 hrs. Before serving, sprinkle some sugar over each ramekin and caramelise with a blowtorch until golden brown.

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