Lemongrass Cream Brulee

Lemongrass Cream Brulee 

• Preheat oven to 150C.
• Pour fresh milk and whipping cream into a sauce pot with lemon grass and sliced ginger. Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes. Strain cream and discard ginger and lemon grass，set aside. 
• Lightly beat the sugar and eggs together in a large bowl until pale and smooth. Strain the egg mixture through a fine sieve.
• Gradually add the cream to the egg mixture while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the cream has been added into the eggs, strain again and pour the mixture into ramekins.
• Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
• Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3-4 hours or till next day.
• Before ready to serve, sprinkle some caster sugar evenly over the custard, then caramelize with a blowtorch in a circular motion 2 to 3 inches above the surface. Allow a minute to harden.