Lemongrass Coconut Creme Caramel

  • images/show_03_lemongrass_coconut_creme_caramel.jpg

Makes 8 servings

This simple and delicate custard is so aromatic and bound to please. Make sure to prepare it ahead of time so that the custard has time to cool and set in the refrigerator before serving!


  • 1 stalk lemongrass, crushed
  • 2 cups coconut milk
  • 2 cups whole milk
  • 1 cup sugar
  • 8 large eggs


  • 1 cup sugar
  • 1/2 cup water


  • Mint leaves
  • Candied ginger, sliced
  • Roasted coconut flakes or shreds


  1. To make creme: In a saucepan, bring lemongrass, coconut milk and whole milk to a simmer, about 2-3 minutes. Remove from heat and let rest, allowing lemongrass to infuse while it cools to room temperature, about 20 minutes. Once cooled, discard lemongrass. Reserve coconut milk mixture.
  2. To make caramel: In a small saucepan, heat sugar and water over medium-low heat until sugar mixture begins to bubble and turn golden brown, about 13 minutes. Remove from heat. Divide syrup among eight 1/2-cup souffle ramekins, tilting ramekins to cover bottoms and sides with the syrup.
  3. Preheat oven to 300 degrees F. Continue to make creme: Using a hand-held immersion blender, combine the 1 cup sugar and 8 eggs in a bowl. Add cooled coconut milk mixture. Blend until sugar is completely dissolved. Divide mixture evenly among caramel-coated ramekins.
  4. Fill a baking dish one-third full of hot water. Carefully set ramekins into dish. Place in oven and bake until custard is set, about 40 minutes. Remove from oven and let cool in water bath. Lift out of water bath and serve, or cover and refrigerate overnight.
  5. To serve, insert a small pointed knife into the inside wall of the ramekin, running knife all the way around to loosen. Place a plate over ramekin and invert, so caramel is on top. Drizzle any remaining caramel around the custard. Garnish with mint leaves, candied ginger and coconut flakes.