Angostura Ginger & Lemon Grass Crème Brulee (flan)
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  • ½ cup Ginger, finely chopped
  • ½ cup Lemongrass (also know as fever grass), finely chopped
  • 4 cups Heavy cream
  • 12 large Egg yolks
  • ½ cup plus 2 tbsp of sugar
  • 7-8 Dashes (1 tbsp.) of ANGOSTURA® aromatic bitters
  • 1 tsp Vanilla extract


  • Pre-heat the oven to 325ºF
  • Place the ginger and the lemongrass into a medium saucepot, add the heavy cream and simmer gently (to infuse the flavours, for approx. 25 minutes)
  • Remove the infusion from the stove and strain through a fine sieve. In a mixing bowl, add the yolks and the sugar, whisk together and slowly add the heavy cream mixture
  • Pour this mixture into the ramekins or an oven casserole dish (If there is any foam on the top just remove with a teaspoon)
  • Place the ramekins/dish onto a sheet tray and pour hot water onto the tray to cover half of the side of the ramekin/dish
  • Put into the oven and bake until the custard is firm (the centre should jiggle just a little when you shake it) for approx. 40-50 minutes
  • Remove the ramekins/dish from the water bath and cool completely before you cover with plastic cling wrap and refrigerate

To serve:

  • Sprinkle the top with granulated sugar (you want to form a light topping with the sugar) and using a blowtorch caramelize the sugar
  • (The oven broiler can be used in place of a torch: Place the ramekins/dish in tray of cold water and ice and leave in the broiler for 3-5 minutes, just enough to caramelise the sugar topping)


Special Equipment:

  • (8) 6oz. Ramekins
  • 1 blowtorch


  • ¼ tsp. grated lime peel can be substituted for the lemongrass
Angostura Aromatic Bitters