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.”
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
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Master pâtissier, Eric Lanlard, makes perfect puds in Glamour Puds. Daily, 12:30pm on Channel 4
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