Kaffir Lime and Lemongrass Creme Brulee

Amy Massey
by Amy Massey
4 Servings
3 hr 2 min

This is an example of how a classic dessert recipe can be given a more exotic twist. The mixture for the classic creme brulee is infused with the citrus notes of Kaffir lime leaves and lemongrass, making this a perfect dessert to finish an Asian meal. I like to serve this after a delicious Thai meal, such as massaman curry!

The basic recipe can be very versatile and you could try infusing different flavours into the cream and experimenting. If you come across any other great concoctions, please feel free to share in the comments so others can try it too!

Golden and crunchy on top and smooth and silky inside!

The Kaffir lime leaves and lemongrass infuse into the cream for 2 hours to ensure it takes on the flavour.

Golden egg yolks and sugar are beaten together to make the creamy batter.

The cream is baked until set before the sugar is caramelised to make the brulee topping.

Kaffir Lime and Lemongrass Creme Brulee
Recipe details
  • 4  Servings
  • Prep time: 2 Minutes Cook time: 3 Hours Total time: 3 hr 2 min
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  • 125ml whole milk
  • 350ml double cream
  • 1 vanilla pod, split lengthways
  • 6 Kaffir lime leaves
  • 2 lemongrass stalks, trimmed and bashed
  • 6 large egg yolks
  • 75g caster sugar
  • 4 tbsp demerara sugar

Pour the milk and cream into a saucepan and scrape in the seeds from the vanilla pod.
Add the lime leaves and lemongrass and bring the mixture to a boil.
As soon as the mixture comes to a boil, set it aside to infuse for 2 hours.
Preheat your oven to 150 degrees celcius (130 for a fan assisted oven).
On a large bowl, best the egg yolks and caster sugar together using a hand mixer, until the mix is light and fluffy.
Gently reheat the milk mixture over a low heat and then strain it into the bowl using a sieve.
Mix everything together and divide between 4 ramekins.
Place the ramekins into a large roasting tin and half fill the tin with boiling water.
Place the tin in the middle of your preheated oven and bake for 50-55 minutes until set.
Remove the tin from the oven and allow it to completely cool. Do not remove the ramekins from the water until cooled or the cream will crack.
Dust the top of each creme brulee with the Demerara sugar.
Use a blow torch or place the ramekins under a very hot grill until the sugar has caramelised and serve immediately.