Recipe: Thai Lemongrass Creme Brulee

I don’t often post recipes here, so when I do… you know they’re good! This five-ingredient recipe is so refreshing and tasty. It may not be the picture of health, but everyone has to slip up sometimes.

This dessert is absolutely decadent, but light. It's perfect following a Thai curry!

This dessert is absolutely decadent, but light. It's perfect following a Thai curry!

1 cup milk (I used skim and it turned out just fine)
1 cup coconut milk
4 tablespoons minced Lemongrass
6 egg yolks
½ cup sugar (plus more for custard tops)


1.     Preheat the oven to 275 degrees F.

2.     In a saucepan, bring the milk, coconut milk, and lemongrass to a simmer over medium-heat. Cover and let simmer for 15 minutes.

3.     Meanwhile, beat the egg yolks and sugar in a mixing bowl until thick. Strain the milk mixture through a fine sieve into the mixing bowl, stirring the egg mixture constantly.

4.     Pour batter into 4 to 6 ramekins, until ¾ full. Place ramekins in a flat-bottomed glass dish. Fill this dish part way with boiling water, until about 1/3 of the way up the ramekins. Gently place the dish in the oven.

5.     Bake. The recipe says to bake for 20 minutes, but my batch took closer to an hour. You want the custard to firm up, and not be runny. Use 20 minutes as a jumping off point, but don’t worry if it’s taking longer than that. You want the consistency to be a bit thicker than pudding.

6.     Chill for two hours. Sprinkle a teaspoon of sugar on top of each custard. And now, for the fun part: using a blow torch! Heat the surface of each dessert—one at a time. Melt and brown the sugar for about two minutes. Refrigerate the custards until firm again, but the topping is still brittle.


This recipe comes from Everyday Thai Cooking by Katie Chin. I cannot recommend this cookbook highly enough—everything I’ve made from it is amazing!