• 500 ml (16 fl oz/2 cups) milk
• 1 vanilla bean, seeds scraped
• 3 lemongrass stems, white part only, crushed
• 5 egg yolks
• 75 g (2½ oz/⅓ cup) sugar

See recipe for crème anglaise. Remove the lemongrass stems when you remove the vanilla beans from the hot milk.