Lemongrass & kaffir lime creme brulee

I have had many requests from people all over the world to cook a crème brûlée in the steam oven so here it is!

So much easier than bamboo baskets over pots of boiling water that may boil dry or a bain-marie in the oven.  More importantly a steam oven has precise temperature control, making it perfect for delicate things like this so you can cook with confidence knowing that you are not going to overcook them.

The only thing that you need to do for a crème brûlée in the steam oven is to cover the dishes so the condensation doesn’t pool on top of the custard.  Pop them all into the solid steamer tray and straight into the oven.  I greased my dishes with a tiny bit of oil which may not be necessary but easier to spoon from the dish in any case.

If you don’t have a Miele steam oven they may take a bit longer.  Check them after 1 hour, they should still ‘wobble’ a little.  If your oven can’t do 85° then go to 90°. The dishes should hold approximately 140-150ml each, although my dishes were larger but not filled to the top.

Perfectly cooked and a nice change from the classic vanilla.

Ingredients:  Serves 6

750ml thickened cream
1 vanilla bean, seeds scraped
5-6 kaffir lime leaves, finely chopped
1 stick lemongrass, bruised and finely chopped.  Use about half the stem.
70g caster sugar
6 egg yolks
Extra raw sugar to caramelise tops, ground finely if possible

Cinnamon tuiles

2 egg whites
70g caster sugar
50g melted butter
35g plain flour or I used Gluten free plain flour with success
½ tsp ground cinnamon

Method 

1. Stir cream, vanilla bean and seeds, lime leaves and lemongrass over lowest heat for about 10 minutes or until almost boiling.  Remove from heat and set aside for 15 minutes to infuse.
2. Strain and discard solids.
3. Whisk sugar and egg yolks until combined. Gradually whisk in strained cream mixture.
4. Strain mixture into six heatproof dishes.
5. Put all the dishes onto the large solid steamer tray (I used the flat one).  Cover with foil and cook @ 85°C for one hour.
6. Remove from the steam oven, uncover and let cool.  Refrigerate at least 4 hours or until ready to serve.  Can be cooked the day before and refrigerated overnight.

Preheat oven to 180°C Fan forced.  Line an oven tray with silicone or baking paper.

1. To make tuiles, place egg whites in a bowl. Whisk until foamy.
2. Whisk in sugar and butter.
3. Add combined sifted flour and cinnamon. Whisk until just combined
4. Spread teaspoons of mixture onto prepared tray into the shape of your choice.  They need to be spread really thinly.
5. Bake for about 5 minutes or until dark golden.
6. Sprinkle tops of brûlées with extra sugar.  It is better if the raw sugar is ground.
7. Cook under a hot grill or caramelise sugar with a blow torch.

Serve brûlées with tuiles.

Recipe adapted from My Kitchen Rules and also Luke Nguyen.