|
put the milk, lemongrass, chilli, sake, cinnamon
stick and star anise in a pan and place over a low heat for 15 minutes,
without letting it come to the boil. turn off the heat and leave to infuse.
preheat the oven to 150°c/300°f/gas 2. first
prepare the caramel. put the water and the sugar in a small pan over a
very low heat, without boiling, until dissolved. turn up the heat and boil
until golden.
carefully pour into the bottom of the ramekins.
whisk the sugar, egg and yolks in a mixing bowl
until light. strain the unfused milk on to the eggs, mix well and pour
over the caramel.
place the ramekins in a roasting tray on the
middle of the shelf of the oven and fill the tray with enough boiling
water to reach halfway up the sides of the ramekins.
bake for 40-45 minutes until set, with a slight
wobble, but not coloured. allow to cool completely in the roasting
tray.
turn out on to 2 plates and serve |
