Lemon Grass and Chilli Pot De Creme

About Lemon Grass and Chilli Pot De Creme

Ingredients

• Milk 250 mls
• Fresh cream 250 mls
• Lemon grass 2 stalks
• Fresh red chillies, seeded 2
• Sugar 200 gms
• Egg yolks 6

How to Make Lemon Grass and Chilli Pot De Creme (Stepwise Photos)

Method

1. Boil the milk and cream with half the lemon grass in a double boiler.
2. Boil some water with sugar in a non-stick pan. Add remaining lemon grass and fresh seeded red chillies.
3. Add egg yolks to the milk mixture and whisk well. Remove the chillies from the sugar syrup and set aside. Add the sugar syrup into the milk mixture and whisk. Cook for 12-14 minutes or till creamy.
4. While the custard is cooking preheat the oven to 140º C.
5. Strain this mixture into a bowl. Chop the chillies, from the sugar syrup, finely and add to the crème mixture and mix well.
6. Pour this crème into 4 bake proof ceramic cups and cover with aluminium foil. Pour some water in a baking tray and place the ceramic cups in it.
7. Place the baking tray in the preheated oven and bake for 20 minutes.
8. Take the cups out of the oven and cool down to room temperature. Keep them in the refrigerator to set properly. Serve chilled.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps