Ginger-lemongrass creme brulee with tropical salad


I am concerned about the sign “be aware of crocodiles” right in front of my lodge in Kasane.

Colleague: You know, no one has ever complained about crocodile attacks here before.

Me: Really?

Colleague: Yeah. They were all dead!

I can only be friend with hippopotamus then.


Ginger-lemongrass creme brulee with tropical salad

(Adapted from James Beard Foundation)

6 servings

Creme brulee
300 ml heavy cream
130 ml milk
40 g sugar
4 egg yolk
1 piece of fresh ginger, about 1″ (sliced)
1 stalk lemongrss (sliced)
1 bunch of pandan leaves (chopped, optional)
Sugar to top

Tropical salad
1 ripe mango (peeled and diced)
1/4 pineapple (peeled and diced)
1 orange (juice and zest)
5 fresh mint leaves (chopped)
3 tbs plum wine
1 cup unsweetened coconut flakes (toasted)

Creme brulee:

  1. In a medium saucepan, simmer cream, milk, ginger, lemongrass, and pandan leaves.
  2. Simmer for 1 minutes and turn off the heat.
  3. Cover and let it rest for 10 minutes.
  4. Discard ginger, lemongrass, pandan leaves.
  5. In a large mixing bowl, whisk egg yolks with sugar.
  6. Slowly add the hot cream mixture.
  7. Strain to remove any curd.
  8. Divide into 6 ramekins.
  9. Let it cool.
  10. Preheat oven to 350 F.
  11. Place the ramekins in a large roasting pan.
  12. Pour hot water into the pan to reach about 1/2 of the side of the ramekins.
  13. Bake for 10-15 minutes.
  14. Remove the pan from the oven.
  15. Remove the ramekins from the pan.
  16. Let cool.
  17. Refrigerate for at least 2 hours.

Tropical salad:

  1. Mix all ingredients together and let it sit at room temperature for 30 minutes.


  1. Sprinkle sugar on top of creme brulee.
  2. Use a kitchen torch to make the top caramel.
  3. Serve immediately with the salad on the side.