Broaden your barbecue repertoire with this delightful pudding from the award-winning vegan street food pioneers, David and Charlotte Bailey of Wholefood Heaven
IMAGE: HAARALA HAMILTON
This is probably one to cook at home, but you can take the chilled custard in your skillet to the barbecue and finish it there by either burning the sugar topping with a blow torch or getting another skillet red hot and bringing it down onto the sugar. This is delicious served with some fresh raspberries or redcurrants. We use a 20-cm/8-in skillet for this one.
Lemongrass Skillet Brûlée
- 500 ml /17 fl oz/generous 2 cups double (heavy) cream
- 3 lemongrass sticks, pounded, cut into pieces and then finely shredded
- 1/2 tsp vanilla extract
- 6 egg yolks
- 55 g /2oz/4½ tbsp light brown sugar, plus 40g/1½ oz/3¼ tbsp for topping
- butter, for greasing
- punnet (tray) of raspberries or redcurrants, to serve (optional)
- Preheat the oven to 160°C/315°F/Gas 2–3.
- Place the cream, lemongrass and vanilla extract in a pan and heat gently until it just reaches a simmer. Remove from the heat and leave to one side. Meanwhile, place the egg yolks and the 55g/2oz sugar in a bowl and whisk thoroughly. Strain the warmed cream into the egg mixture and give it all a good whisk.
- Very lightly grease your skillet (or ovenproof frying pan) with the butter and pour in the egg and cream mixture. Place the skillet in a deep roasting pan and make a bain-marie by adding water to the roasting pan until it comes halfway up the skillet. Place carefully in the oven and bake for 20–25 minutes until the custard is just set but still has a bit of a wobble in the middle.
- Carefully transfer the skillet to a shallow icy bath so the brûlée doesn’t continue to cook in the pan. Once cool, transfer to the fridge until fully chilled.
- Spread the remaining 40g/1½ oz sugar over the cold custard and burn with a blow torch (or you could alternatively make the base of another skillet very hot and bring it down for about 15 seconds on top of the sugar). Serve with some raspberries or redcurrants, if using.
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