Sugar 'n Spice Episode 5 Lemongrass Crème Brulee And Thai Prawn Curry

Lemongrass Crème Brule

Ingredients:
6 egg yolks
75g castor sugar
500ml fresh cream
1 vanilla pod
2 stalks lemongrass, bruised
To serve:
Castor sugar
Fresh berries

Here's how:
Preheat oven to 140 degrees.
Slit vanilla pod lengthwise. Run a knife along the inside of the pod and scrape off the seeds.
Pour cream into a saucepan. Add vanilla seeds and lemongrass. Bring cream to the boil. Cover the cream with cling film and leave aside to infuse.
Reheat the cream and once again bring to the boil.
In a mixing bowl, mix egg yolk and sugar into a thick paste. Gradually pour boiling cream into the egg mixture and whisk gently.
Place a sieve over a large measuring jug and pass the mixture through to remove any egg bits and lemongrass.
Place ramekins in a deep roasting pan. Pour the mixture into the ramekins. Gently pour boiling water into the roasting pan until the water reaches two thirds up the sides of the ramekins.
Bake for 40 -- 45 minutes. The custards should be slightly wobbly in the centre. Leave the custards aside to cool and wrap each one in cling film. Refrigerate overnight.
Sprinkle a teaspoon of castor sugar over custard and caramelise with a blowtorch.
Garnish with fresh berries.

Hot tips:
Use muscavado sugar if you prefer when caramelising the sugar.
Cardamom pods can be used instead of vanilla seeds. Use 2 -- 3 cardamom pods instead.
Mix sugar and egg yolks together only when the cream is boiling. The sugar hardens the egg yolks.
Always add the hot mixture to the cold mixture to prevent curdling.
Place roasting pan in the oven before pouring in the boiling water. This prevents water from spilling into the custards.
Caramelise the custards only when you are ready to serve dessert. This ensures that the crunchy Brule does not soften.

Thai Prawn Curry

Ingredients:
1kg prawns -- shelled and de-veined
40ml Spar sunflower oil
30ml red curry paste
400ml coconut milk
4 -- 6 lime leaves
5 -- 7ml sugar
Salt to season
Handful of fresh basil
Handful of coriander

Here's how:
Heat the sunflower oil on medium in a 30cm pot.
Add the red curry paste and sauté for a few seconds taking care not to burn the paste.
Pour the coconut milk and add the lime leaves, sugar and salt.
Bring the sauce up to the boil and add the prawns.
Simmer until the prawn tails begin to curl and switch off the heat.
Sprinkle the fresh basil and coriander over the prawns.
Toss lightly and serve with jasmine rice.

Yudhika Sujanani hosts, Sugar 'n Spice, our delicious local food show. Shot in the 'heart' of Yudhika's home, her kitchen, she demonstrates how to prepare fuss free meals that will inspire you to get cooking. She's a business woman, food writer and mum on the move. With her busy schedule and a love of home cooked meals, her passion and "Easy Peasy' philosophy on food shines through as she shares her culinary expertise in quick, delicious recipes, with a sprinkle of Sugar and touch of Spice!

For More Information, Please Visit These Websites: http://yudhikayumyum.com And http://www.thehomechannel.co.za/shows...

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