300ml pouring cream
450ml coconut cream
6 Kaffir-lime leaves, crushed
2 lemongrass stalks, white part only, chopped
2cm piece ginger, peeled and sliced
6 egg yolks
¼ cup palm sugar, grated, plus extra for topping
Place pouring cream, coconut cream, Kaffir-lime leaves, lemongrass, and ginger in a saucepan over medium heat and bring to the boil. Remove from heat and let stand for 5 minutes for flavours to infuse; strain through a sieve, discard solids, and set aside.
Whisk egg yolks and palm sugar until pale and thick; gradually add cream mixture. Return mixture to a clean saucepan and cook, stirring, over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight.
To serve, grate extra palm sugar over the tops and caramelise with a blowtorch or under a preheated grill.