Preheat the oven to 110'C.
Bruise the lemongrass with the back of a knife. Peel and grate the fresh ginger. Place them in a saucepan with the cream and milk and heat over a medium temperature. Whisk the egg yolks and caster sugar together until pale and fluffy. Once the cream and milk mixture has come to the boil, remove from the heat and slowly whisk it in to the egg yolks and sugar. Pass the mixture through a sieve into a jug.
Place the ramekins in a large oven proof dish and then add hot water to the dish - enough to come halfway up the height of the ramekins. Pour the crème brulee mixture into the ramekins and then transfer the dish to the oven and bake for 40 minutes. Remove from the tray and allow to cool fully before sprinkling a layer of caster sugar on top of each brulee and caramelising with a blow torch or under a hot grill.
Melt the butter in a saucepan. Combine the icing sugar, flour and ground ginger. Add the melted butter and egg whites to the dry ingredients and mix to a light batter.
Line a baking tray with a silicon baking mat and spread tablespoons of batter thinly onto the baking sheet. Place in the oven and cook for 5 minutes or until golden brown.
Remove from the oven and while the tuiles are still warm, cut into shapes of your choice. Set aside and leave to cool before serving alongside the creme brulees.
«Try adding a layer of chopped lychees to the base of each ramekin before topping with the creme brulee mixture.»