Lemongrass Creme Caramel (4)

A riff on Creme Caramel from Nigel Slater.

Lemongrass Creme Caramel (4)
Print Recipe
Lemongrass Creme Caramel (4)
Print Recipe
Instructions
  1. Pour the milk into a saucepan. Finely slice the lemongrass then add to the milk and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse.
  2. Make the caramel by putting the sugar into a small pan then pouring over enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut brown.
  3. Set the oven at 150C/gas mark 2. Pour the caramel into 4 china ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer.
  4. Put the kettle on to boil. Make the custard: beat together the egg yolks, eggs and 80g of caster sugar. Strain the infused milk through a sieve into a large jug to remove the pieces of lemongrass.
  5. Pour the milk over the eggs and sugar and stir together. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes.
  6. Bake the custards for 40 minutes until they are just set. They should quiver when gently shaken.
  7. Remove and leave to cool, then chill for at least 2 hours. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out.
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