Lemongrass crème brûlée

• 500 g lemongrass leaves
• 100 ml milk
• 1½ l

Preparation

Blend lemongrass with milk and strain. Add heavy cream- and cook. Beat egg yolks with sugar, until thick and light yellow. When lemongrass cream is cool, add egg yolk mixture. Distribute into ramekins and cover with aluminum foil. Bake at 180°C in bain marie for about