Lemongrass ginger créme brulée

Directions

1. Slice the end of the lemongrass, slice thin against the grain.
2. In a large saucepan, heat cream, lemongrass, and ginger to a low simmer. Simmer for one minute to warm through.
3. Remove from heat and cool slightly, then refrigerate for 24 hours to infuse.
4. Preheat the oven to 325° F (160° C).
5. Return cream back up to a low simmer then strain to remove solids.
6. In a large mixing bowl, whisk sugar and egg yolks just until combined.
7. Slowly whisk the strained cream into the egg mixture, being careful not to curdle the eggs.
8. Strain the mixture into a pitcher.
9. Divide into four ramekins and place them into a rimmed baking dish or roasting pan.
10. For best presentation, use a blowtorch to gently heat the surface of the custard for one to two seconds, to remove any bubbles.
11. Fill the roasting pan with cold water until the water comes halfway up the sides of the ramekins.
12. Bake in the oven for 45 minutes, until custards are set.
13. Remove from oven and cool slightly at room temperature then refrigerate for one to two hours, to allow custards to cool completely.
14. Before serving, sprinkle the tops of custards evenly with granulated (or finely grated) palm sugar.
15. Using a blowtorch, torch sugar until it begins to melt. Rotate the ramekin in the palm of your hand to evenly coat with melted sugar.
16. Allow the sugar to harden for about one minute, then serve, garnished with lychees and Thai basil.
17. To eat, crack the hard sugar shell with the side of a spoon to reveal the creamy custard underneath. Enjoy!