Lemongrass Kalamansi Lime Brulee

Serves 6

Preparation time:

Cooking/Baking time:

Ingredients:

• 6 egg yolks
• 30-60g palm sugar, grated
• 250g heavy cream
• 
2 lemongrass, smashed
• 1 kaffir lime, grate rind
• 
60g condensed milk
• 100g-120g kalamansi lime juice
• 6 tbsp sugar
• 2 mangoes, sliced

Method:

1. In a double boiler on medium heat, whisk 3 egg yolks and palm sugar until it is thick and double in volume and leaves a ribbon trail with your whisk.
2. In another pot, combine the heavy cream, lemon grass and kaffir lime rind and bring to a boil. Turn off heat and remove the lemongrass and discard it.  Add a little of the cream mixture into the egg and palm sugar mixture while constantly whisking it, then whisk this mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.
3. In a mixing bowl, whisk the remaining 3 egg yolks for 1 minute. Add the condensed milk and whisk for another minute. Add the lime juice gradually and whisk for 1 minute. Then mix in the hot cream and egg yolk mixture.
4. Pour into 4 small serving bowls and chill in the refrigerator until needed.
5. Before serving, sprinkle the a layer of sugar and place it under a hot grill until it melts. Serve it immediately with sliced mangoes.