Lemongrass custard cups

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Split the lemongrass stalks in half and lightly crush them.

Step 2

Scald the cream and milk in a saucepan, then add the lemongrass and press down to extract as much flavour as possible. Let the mixture cool, then remove the stalks.

Step 3

In a large bowl, beat the egg yolks. Scald the creamy milk again and when it is just on the point of boiling, whisk it into the egg in “slurps”, beating well.

Step 4

Return the mixture to the pan through a fine sieve. Beat in the sugar. On the lowest heat possible, stir the liquid with a wooden spoon until it starts to coat the back. Remove from the heat immediately and pour into 4 small ramekins.

Step 5

Heat the oven to 140C. Place the ramekins in a water bath and bake for 1 hour. Chill in the fridge overnight.

Step 6

When ready to serve, top each one with a spoonful of Demerara sugar and caramelise it with a blow torch.