Lemon Grass Pot De Creme With Berries

Submitted by Chef Regina V. Smith

"This is a Pot de Creme with a twist. I clipped this recipe from Lucy Waverman's "Weekend Menu" column in the Toronto Globe and Mail. Although the recipe calls for a berry topping to these custards, you could use any kind of fruit."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 3 stalks lemongrass
• 1⁄2 cup whipping cream
• 2 cups whole milk
• 1 teaspoon vanilla
• 5 egg yolks
• 1⁄3 cup white sugar
• 1 1⁄2 cups berries, for garnish

directions

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.