Lemongrass Cream

Ingredients

• 200 ml milk
• 300 g whipping cream
• 75 g sugar
• 3 eggs
• 2 egg yolks
• 2 stalks lemongrass
• 6 portion molds (125-150 ml)
• butter (for the molds)

Instructions

1. 1.

   Slice lemongrass diagonally into thin slices.

2. 2.

   Bring milk, cream and lemongrass to a boil and simmer gently for about 5 minutes. Beat eggs and yolks with sugar until creamy but not frothy; gradually whisk in the hot lemongrass milk. Strain the custard through a sieve into greased portion molds. Place molds in a baking dish or casserole, pour enough hot water so that the molds sit at two‑thirds height. Bake covered at 200°C for about 20 minutes until set. Remove, cool and refrigerate. Serve garnished with lemongrass if desired.