Ginger-Lemongrass Crème Brûlée with Tropical Fruit Relish Recipe | James Beard Foundation
Ginger-Lemongrass Crème Brûlée with Tropical Fruit Relish There’s a reason why crème brûlée went from being an obscure medieval dessert served at Cambridge
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Ingredients
- 1 quart heavy cream
- 3/4 ounce fresh ginger, peeled and sliced (about a 1-inch knob)
- 1/2 stalk lemongrass (about 1 1/2 ounces), sliced
- 1/2 vanilla bean, split
- 8 large egg yolks
- 3/4 cup sugar, plus 1/2 cup for brûléeing
- 1 ripe mango, peeled and diced
- 1 small, ripe papaya, peeled and diced
- 1/2 small, ripe pineapple, peeled and diced
- Juice and zest of 1 orange
- 5 fresh mint leaves, finely shredded
- 1/4 cup plum wine
- 1 cup shredded unsweetened coconut, toasted
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