Coconut Lemongrass Crème BruleeRecipe by Chef Michael Williams

Directions

1. Heat the milk and coconut milk on a stove top on medium heat along with the lemongrass.  Simmer for 15 minutes to infuse the lemongrass into the milks.
2. In the meantime whisk the egg yolks and the sugar together until well incorporated.
3. Once the lemongrass is infused, strain to remove.
4. While whisking, add about ¼ of the hot milk into the yolk/sugar mixture.  This is to temper the eggs so they don’t get cooked from the hot milk.  Now, while whisking add the rest of the milk.
5. Now you are ready to cook.  Either cook traditionally in a water bath in a 350˚ F oven.  This will take about 20 – 30 minutes to set them.  You want to cook them until they are barely set.  Overcooking them is not ideal.
6. Alternatively you can do it the easy way if you have a pressure cooker.  8 minutes on low pressure with manual steam release is all it takes.