Recipe For Lemongrass Custard Pots

I am so far behind in reviewing recipe books and I think it is because I have gone about it in far too complicated a manner. I like to make something from the recipe book, and I keep getting stuck on numerous recipes to try. What I should be focusing on is the actual review. I am going to make sure that when we get back from Italy I concentrate on completing the review of the four books I have in my pile, and then I am going to start reviewing the recipe books I have in my collection. My friend Joanne has presented a great way to review a cook book, and that is to make the recipe on the cover. I have ‘stolen’ this idea from her so that I can start making headway into my pile. The first book I am trying to get through is Gordon Ramsay’s Ultimate Cookery Course. I was given this book a year ago! There is no cover recipe, but the first photograph he features is the one for his lemongrass custard pots. So, I have made these and they tasted really good! I am sharing the recipe here with you now, and the review will follow soon *I promise*.

Lemongrass Custard Pots
Lemongrass Custard Pots

Lemongrass Custard Pots

Author: Adapted from Gordon Ramsay's Ultimate Cookery Course page 309

Ingredients

  • 200 mls cream
  • 90 mls milk
  • 1 lemongrass stalk split and bruised
  • 3 egg yolks
  • 38 g caster sugar - I used fructose
  • Demerara sugar for the topping

Instructions

  • Bring the cream and the milk up to blood temperature in a saucepan over a medium heat
  • Add the lemongrass, remove from the heat and leave to cool
  • Preheat the oven to 140°Celsius
  • Bring the cream mixture back up to blood temperature over a medium heat
  • Beat the egg yolks until light and fluffy
  • Whisk in the cream mixture a little at a time until incorporated
  • Pour the custard through a sieve back into the saucepan
  • Lower the heat and stir continuously with a wooden spoon until the custard thickens and coats the back of the spoon
  • Place 4 ramekins into a roasting tray
  • Pour the custard into the ramekins
  • Fill the roasting tray with warm water until the level is halfway up the ramekins
  • Bake for 1 hour
  • Remove the ramekins from the roasting tray and leave to cool
  • Place into the fridge until you are ready to serve them
  • Sprinkle demarara sugar over the top of the set custard
  • brûlée the sugar using a blowtorch or under the grill

Click on the links for conversions and notes.

I am in Italy until the 30th of October and will reply to blog comments then. If you want to follow along on our holiday please read our daily blog here.

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28 thoughts on “Recipe For Lemongrass Custard Pots

  1. What a delicious sounding recipe!
    I have never used lemongrass in a sweet recipe before :0!
    I will have to try this 🙂

  2. Haha I’m glad you like my “method”. 😛 It works wonders for the indecisive among us. And these custard pots look lovely!

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