Lemon Grass Pot De Creme With Berries

1. 1

   Cut bottom 4 inches and root from the lemon grass stalks, reserving tops for a different use, if desired. Use the back of a knife to smash the lower portion of the lemon grass to release juices, then coarsely chop.

2. 2

   Preheat oven to 300u00b0F.

3. 3

   Combine cream, milk and lemon grass in a small pot. Bring to a boil over medium heat. Remove from heat and let stand 30 minutes in infuse the lemon grass flavour in the milk.

4. 4

   Strain out lemon grass. Return milk mixture to pot and bring to a boil once again. Remove from heat. Stir in vanilla. Allow to cool slightly.

5. 5

   Place eggs yolks in a bowl. Whisk in sugar until blended well with the egg yolks. Then whisk in warm milk mixture. Strain once again into a large measuring cup.

6. 6

   Place 6 ramekins or oven proof espresson cups in a roasting pan. Pour custard into ramekins, three quarters full. Pour hot water into roasting pan, halfway up the side of the ramekins.

7. 7

   Place a sheet of parchement paper over ramekins. Carefully transfer the roasting pan to the oven and bake for 30 minutes or until custards are set.

8. 8

   Remove ramekins from water and cool.

9. 9

   Serve topped with berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.