Prep: 25 mins | Cook: 1 hr 20 mins, plus 6 hrs infusing and 3 hrs chilling
Gluten-free
Ingredients
500ml whipping cream
75g lemongrass, chopped
60g golden caster sugar, plus extra for sprinkling
6 large egg yolks
1 vanilla pod, split and seeds scraped
Method
Mix cream and lemongrass in a pan, simmer, then chill for 6 hours to infuse.
Heat oven to 120°C/100°C fan/gas ½. Whisk sugar and egg yolks. Warm infused cream to 50°C, strain, then whisk into eggs with vanilla seeds. Pour into ramekins.
Bake in a water bath for 1–1 hr 15 mins until set with a slight wobble. Cool, chill for 3+ hours. Sprinkle with sugar and caramelise before serving.
