Lemongrass Cream Custard
Cut the lemongrass diagonally into thin slices.
Bring the milk to a boil with the cream and lemongrass. Simmer for about 5 minutes and remove the lemongrass. Beat the eggs and egg yolks with the sugar until creamy, but not foamy. Gradually stream in the hot milk. Press the cream through a sieve and pour into buttered portion forms or ramekins. Place the ramekins in a roasting pan and pour hot water into the pan so that the water covers 2/3 of the ramekins. Bake at 200°C (approximately 400°F) for 20 minutes. The middle of the custard will not be set. Remove from the oven and chill until completely set. Serve to taste, garnished with lemon.