Ingredients


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









Method


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

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Vanilla lemongrass crème brûlée  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree