Lemon Grass Pot De Creme With Berries - stalks lemongrass

Method

• 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.
• Preheat oven to 300°F.
• 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.
• 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.
• 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.
• 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.
• 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.
• Remove ramekins from water and cool.
• Serve topped with berries.