- 500 ml cream heat and add crushed lemongrass stems abt 5 .
- mix 6 egg yolks with 60 gms sugar and add the hot cream mix whisking well
- Divide into ramekins or oven proof ceramic bowls. then heat in a water bath for abt 25 mins at 300 F, has an amazing refreshing flavour. tastes even better if you let the lemongrass infuse for longer.
- chill overnight.then top with some brown sugar and dried lemongrass powder. caramelise with a blow torch or under a hot grill, in the oven,till it starts to get all nice and brown, and voila, ur done.
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