Thai creme brulee

When you have your own blowtorch, you find yourself making creme brulee often. And to relieve the monotony of the traditional vanilla creme brulee, I've started messing around with flavours. This is a good one!

Serves 6
1 stick of lemongrass, use just the bottom half, and cut it down the middle.
6 kaffir lime leaves
2 inch piece of fresh ginger, peeled and cut into thin slices (e.g. 3 mm)
570 mL heavy/double/whipping cream
6 egg yolks
2 tbsp sugar
4 tsp corn flour/corn starch
about 6 tsp sugar for the brulee

Important: plan ahead. The creme has to set overnight, or at least for most of the day.

Place the lemongrass, kaffir lime leaves, ginger and cream into a saucepan. Heat the cream over low-medium heat until it reaches boiling point, then gently simmer for 15 min, allowing the flavours to infuse the cream. Stir it occasionally with a wooden spoon.
Meanwhile whisk together the egg yolks, corn flour, and sugar in a bowl. (Make sure the bowl is large enough to add the cream)
Strain the hot cream through 2 pieces of cheesecloth or a sieve into the bowl with the egg mixture, making sure all lemongrass etc is removed. Using a wooden spoon, mix the cream and egg mixture together. Then return the mixture to the saucepan.
Heat the creme mixture over gentle heat for 1-2 min, until it thickens, stirring all the time with the wooden spoon.
Divide the mixture equally into ramekins or small bowls. Cover with plastic wrap and place in the fridge overnight, or for as long as possible before serving (at least 10 hours).

Later:
When you're ready to serve, sprinkle sugar over the top of the creme. Get out your blowtorch and flame the sugar quickly until it darkens and caramelises. If you don't have a blow torch you could put it under your grill/broiler but the trick is to act quickly. If it takes too long to caramelise the sugar, your creme will heat up and melt.
Allow the creme brulee to cool off slightly (about 30 seconds) and serve. The fun part is tapping through the caramelised sugar with your spoon. Delicious!