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
Ingredients
- 200 mls cream
- 90 mls milk
- 1 stalk lemongrass, split and bruised
- 3 egg yolks
- 38 g fructose
- Demerara sugar for the topping
Method
- 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 and fructose 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.
- one year ago – Chocolate Stout Cake
- two years ago – Ingredient Challenge
- three years ago – Friday’s Food Quiz
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.
These sound heavenly Tandy. I love lemongrass.
Bet you and Dave are having a ball in Italy!
🙂 Mandy xo
These were very heavenly!
Looks like a delicious dessert, Tandy. Thanks so much for the recipe. 🙂
my pleasure AD 🙂
It is rare to find lemon custard here any longer. I especially love it frozen.
I shall have to try it frozen soon!
Ooh they sound good – bet it’s a lovely delicate flavour!
very delicate 🙂
Wow, these look so, so good! And I love the idea of cooking the recipe on the cover!
thank you!
What a delicious sounding recipe!
I have never used lemongrass in a sweet recipe before :0!
I will have to try this 🙂
I am sure you will love this!
Great custard idea!
thank you 🙂
Sounds amazing! And I love the delicate flavors here. Delicious Tandy!
they were very delicate indeed!
I love the idea of using lemongrass in something that is sweet and not a stir fry and curry!! Looks amazing Tandy!
I am going to make more use of lemongrass for sweet dishes!
Mmm this sounds delicious! And great idea doing the recipe from the cover too! 😀 I always get stuck with cookbook reviews 😛
I think this method is going to work best for me, and add in the processes like you suggest!
Haha I’m glad you like my “method”. 😛 It works wonders for the indecisive among us. And these custard pots look lovely!
Now all I have to do is start my pile of reviews!
Lemongrass in pots de creme? Utter love!!
best way to describe it!
This sounds amazing!
thank you Squishy!