Creme caramel with lemon grass, chili, sake and anise
2 servings
25 minutes
Lemon grass, chili, sake, and anise cream caramel is a refined blend of Japanese and European culinary traditions. Its roots lie in the classic French dessert but gains a unique Eastern character with the addition of lemon grass, spicy chili, aromatic cinnamon, and anise. The delicate texture of the caramel combines with light spiciness and citrus notes while sake adds a subtle hint of Japanese elegance to the dessert. This dessert is perfect for special occasions, highlighting the sophistication of flavor and the refinement of Japanese cuisine. A wonderful conclusion to a meal, it envelops you in tenderness and leaves a pleasant warmth on the tongue.
1
Pour milk and sake into the pan, add lemongrass, chili, cinnamon, and anise. Cook on medium heat for 15 minutes without boiling. Remove from heat and let it steep.
- Milk: 200 ml
- Sake: 2 tablespoons
- Lemon grass: 2 stems
- Red chili pepper: 1 piece
- Cinnamon sticks: 1 piece
- Anise (star anise): 1 piece
2
Preheat the oven to 150 degrees. In a pot, add half of the sugar and pour in water. Place on 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.
- Sugar: 100 g
- Water: 4 tablespoons
3
In a bowl, whisk the remaining sugar, egg, and yolks until creamy. Strain the milk and add it to the eggs, mix well, and fill the caramel cups with the mixture. Place the cups in a deep baking tray and fill halfway with boiling water. Bake in the oven for 40-45 minutes until done. Let cool in the tray and invert onto 2 serving plates.
- Sugar: 100 g
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Milk: 200 ml