Рецепт Lemongrass Custard Pots Recipe
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 Recipe
Adapted from Gordon Ramsay's Ultimate Cookery Course page 309
Ingredients:
- 200mls cream
- 90mls milk
- 1 lemongrass stalk, split and bruised
- 3 egg yolks
- 38g caster sugar - I used 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 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
2.2
http://tandysinclair.com/lemongrass-custard-pots-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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.
Tandy
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.