Lemongrass & Ginger Infused Crème Brulee
1 3/4 cups thickened cream
4x T2 Lemongrass & Ginger tea bags
1 tsp ground ginger
1 tsp. pure vanilla extract
5 large egg yolks
1/4 cup plus 1-3 tsp. raw caster sugar
Pinch sea salt
Preheat oven to 130°C.
Prepare a Bain Marie by using a baking dish that’s at least as deep as the ramekins. Place a folded tea towel inside the baking dish and then place 5 or 6 ramekins on top.
Bring the cream just to a simmer over medium heat, do not boil. Remove the pan from the heat; place the tea bags and cover. Let it steep for 10 minutes.
In a medium mixing bowl lightly whisk the egg yolks, 1/4 cup of the sugar, and a pinch of salt just to combine. Set aside.
Remove tea bags, lightly whisk in about 1/2 cup of the cream into the yolk mixture and stir for about 30 seconds, then gently whisk in the remaining cream. Add vanilla extract, stirring for about 15 seconds to blend. Keep a gentle stirring to avoid a frothy mixture.
Pour the custard base through a fine sieve to strain out any solids. Divide the custard base evenly among the ramekins. There should be a little more than an inch of custard in each ramekin; it should not come all the way to the rim
Boil some water, slowly pour into the baking dish (don’t get any water in the ramekins) until the water comes about two-thirds of the way up the sides of the ramekins. Cover with foil and bake the brulees in the Bain Marie for 60 minutes or until set but with a slight wobble.
Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve, sprinkle each brulees with raw caster sugar and caramelise using a blowtorch.