Creme Caramel with Lemongrass, Chili, Sake, and Star Anise
Baking and Desserts • Japanese
Description
Creme caramel with lemongrass, chili, sake, and star anise
Ingredients
- Milk 5 fl oz
- Mild Chili Spice 1 piece
- Sake 2 tablespoons
- Cinnamon 1 piece
- Lemongrass 2 stalks
- Star anise 1 piece
- Sugar 5 oz
- Whole egg 2 pieces
- Chicken Egg 1 piece
- Water 4 tablespoons
Step-by-Step Guide
Step 1
In a skillet, pour in the milk and sake, add the lemongrass, chili, cinnamon, and star anise. Place over medium heat for 15 minutes, avoiding boiling. Remove from heat and let steep.
Step 2
Preheat the oven to 300°F. In a saucepan, add half of the sugar and pour in the water. Place over low heat and stir, avoiding boiling, until the sugar dissolves. Increase the heat and cook until the caramel turns golden. Carefully pour the caramel into two 150 ml molds.
Step 3
In a bowl, whisk the remaining sugar, egg, and yolks until creamy. Strain the milk and add it to the eggs, mixing well, and fill the caramel molds with the mixture. Place the molds in a deep baking tray and fill halfway with boiling water. Bake in the oven for 40-45 minutes until set. Let cool in the tray and invert onto 2 serving plates.
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