Lemongrass Brulee with Spicy Grilled Mangoes
- Author
- Byron Bay Chili Co
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Servings
- 6 serves
- Category
- Desserts
Ingredients
- 3 whole eggs
- 3 egg yolks
- 2 cups cream
- 1 cup milk
- 1/4 cup caster sugar
- 2 stalks lemongrass, crushed
- 1 teaspoon vanilla
- 3/4 cup light brown sugar
- 3 mangoes
- 1/4 cup Byron Bay Chilli Co Spicy Lemongrass Chilli Sauce
Directions
- In a bowl, whisk eggs and egg yolks together until well blended
- Heat cream, milk, caster sugar and lemongrass in a heavy saucepan until nearly boiling
- Gradually whisk cream mixture into eggs, then return to saucepan
- Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, about 3 minutes
- Remove lemongrass and stir in vanilla
- Pour custard into 6 ramekins and set in a baking pan
- Place in a 160 degree oven and pour hot water into outer pan halfway up the sides of the ramekins to create a water bath
- Bake for 35 minutes or until centre of custard is set
- Remove ramekins from pan and cool
- Cover and chill
- Several hours before serving, sift brown sugar evenly over the top of each custard, spreading to the edges
- Set the ramekins under a hot oven grill and cook until browned, about 90 seconds
- Watch carefully so that topping does not burn
- Just before serving, cut mangoes in half to create 6 cheeks, leaving skin on and scoring the flesh into squares
- Brush each cheek with chilli sauce and either sear face-down on a barbecue grill or cook under an oven grill just long enough to caramelise the chilli sauce
- Serve alongside the brulee