Glamour Puds

Eric Lanlard from Channel 4 show Glamour Puds steps up to the plate with his super creamy crème brulee

Eric: "Forget the old café type crème brulee. Ginger, vanilla and lemongrass is mixed in a mortar, then infused with hot double cream to make this unusual burnt cream. It will be caramelized when cold with brown sugar and decorated with crystallized lemongrass."

Makes 6 servings (if using shallow creme brulee dishes) or 4 servings (if using deep ramekins)

• 350ml of double cream
• 125ml of milk
• 6 large eggs
• 100g of caster sugar
• 1 vanilla pod
• 2 stems of lemon grass, chopped
• 1 stem of fresh ginger
• Demerara sugar for sprinkling

How to make fusion crème brulee

1. Preheat the oven to 140°C.

2. Put the ginger and lemon grass in a food processor and zap them to a paste.

3. In a saucepan add the cream, milk, split vanilla pod and the lemongrass and ginger paste then heat slowly until hot but not boiling.

4. In a mixing bowl whisk the eggs with the sugar until white and fluffy. Slowly pour the hot cream over the egg mixture mixing continuously.

5. Strain the mixture through a fine mesh sieve.

6. Pour the cream into a shallow dish and bake it for approximately 40 - 45 minutes until the mixture is wobbly.

7. Leave to cool down and sprinkle some Demerara sugar on the top and caramelize with a blow torch before serving.

© Eric Lanlard