6 Lemon Myrtle leaves
600ml Cream
1 Vanilla Bean
7 egg yolks
3 Tablespoon Sugar


  1. Boil cream, Vanilla and lemon myrtle leaves and stand for 30 mins
  2. In a bowl cream the sugar and yolks
  3. In a saucepan put all ingredients together and simmer on very low heat for 10 mins or until they start thicken.
  4. Stain and pour in ramekins dishes put in fridge over night to set
  5. To serve sprinkle with sugar and burn the top, return to fridge for 10 minutes and serve


Pour in 120ml ramekin dish and refrigerate for 6 hrs
For serving sprinkle caster sugar on top then burn with a blow torch served with fresh cream and langue de chat.

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