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.
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)
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
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)
- In a medium saucepan, simmer cream, milk, ginger, lemongrass, and pandan leaves.
- Simmer for 1 minutes and turn off the heat.
- Cover and let it rest for 10 minutes.
- Discard ginger, lemongrass, pandan leaves.
- In a large mixing bowl, whisk egg yolks with sugar.
- Slowly add the hot cream mixture.
- Strain to remove any curd.
- Divide into 6 ramekins.
- Let it cool.
- Preheat oven to 350 F.
- Place the ramekins in a large roasting pan.
- Pour hot water into the pan to reach about 1/2 of the side of the ramekins.
- Bake for 10-15 minutes.
- Remove the pan from the oven.
- Remove the ramekins from the pan.
- Let cool.
- Refrigerate for at least 2 hours.
- Mix all ingredients together and let it sit at room temperature for 30 minutes.
- Sprinkle sugar on top of creme brulee.
- Use a kitchen torch to make the top caramel.
- Serve immediately with the salad on the side.