TWD: (Not Quite Successful) Lemongrass Créme Brûleé

When a recipe requires the use of a kitchen tool that I do not have, that is the first sign telling me not to do it. And when Laurie particularly put up a post saying that it's alright to choose an alternative recipe for this week if we do not own a blowtorch, I should know better that the broiler method might not work.

But I still went ahead and gave the créme brûleé recipe a try. There's something about custardy dessert that I simply can't resist! I made 1/3 portion of the recipe, and the warmed cream and milk mixture was infused with a stick of crushed lemongrass.

The result, as you can see from the picture, was far from perfect. Everything went well until the chilled custard was put under the broiler. The middle part puffed up and it burned faster than the surrounding, and I have to salvage the custard by removing it from the oven immediately.

Fortunately, the créme brûleé was still edible. The sugar crust did have the crunch but I'm sure it would taste much better if it's caramelised. The custard was very smooth and I love the flavor of lemongrass in it!

Mari who chose the recipe has done a perfect version of créme brûleé. Head over to her blog to have a look!