Vanilla Lemongrass Crème Brûlée Recipe

Preheat the oven to 325°F (160°C). Place four ramekins in a deep baking dish.

In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined.

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the split vanilla bean and lemongrass stalks, and simmer for 5 minutes.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

Remove the lemongrass stalks and vanilla bean from the mixture. Divide the mixture evenly among the ramekins.

Place the baking dish in the oven and pour hot water into the dish to create a water bath that reaches halfway up the sides of the ramekins.

Bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours, or overnight.

Just before serving, sprinkle about 1 tablespoon of brown sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

Let the caramelized sugar harden for a few minutes, then serve and enjoy!