3 whole eggs
3 egg yolks
2 cups cream
1 cup milk
¼ cup caster sugar
2 stalks lemongrass, crushed
1 teaspoon vanilla
¾ cup light brown sugar
¼ cup BBCC SPICY LEMONGRASS CHILLI SAUCE
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°C 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. Remove from grill and serve immediately or chill. 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 chilli sauce. Serve alongside the brulée.
Brulée can be kept refrigerated for 2 days before caramelising.
Place a piece of banana leaf on each dessert plate, set ramekin to one side and accompany with a grilled mango cheek that has been inverted to open up the squares of mango. Garnish with small fresh flowers, such as frangipani, if desired.