Lemon Grass Pot De Creme With Berries

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 stalks lemongrass
• 1/2 cup whipping cream
• 2 cups whole milk
• 1 teaspoon vanilla
• 5 egg yolks
• 1/3 cup sugar
• 1 1/2 cups berries, for garnish

Recipe

• 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 preheat oven to 300°f.
• 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 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 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 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 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 remove ramekins from water and cool.
• 9 serve topped with berries.