500ml lactose free double cream
75g lemongrass, chopped
60g golden caster sugar, plus an extra sprinkle
6 large egg yolks
1 vanilla pod, split in half lengthways and seeds scraped out
Serves - 4
Mix the lactose free cream with the lemongrass in a pan, then bring to a simmer over a medium heat.
Pour into a bowl, cover and infuse in the fridge for 6 hrs. Heat oven to 120C/100C fan/gas ½. Whisk the sugar with the egg yolks.
Warm the lactose free lemongrass cream to 50C, strain through a sieve, then whisk it into the egg mixture, along with the vanilla seeds. Pour the mixture into six ramekins.
Put the ramekins in a roasting tin and pour in hot water to halfway up their outside. Bake for 1 hr-1 hr 15 mins until set with a slight wobble.
Remove the ramekins from the tin, cool to room temperature, then chill in the fridge for at least 3 hrs.
Before serving, sprinkle some sugar over each ramekin and caramelise with a blowtorch until golden brown.
Recipe adapted from: Good Food