A riff on Creme Caramel from Nigel Slater.
Ingredients
- For the caramel
- 125 g caster sugar
- For the custard:
- 500 ml creamy milk
- 3 large lemongrass stalks
- 4 free range egg yolks
- 2 free range eggs
- 80 g caster sugar
- 2 free range eggs
- 80 g caster sugar
Servings:
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the custards for 40 minutes until they are just set. They should quiver when gently shaken.
- 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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