Crème Anglaise with lemongrass

Preparation info

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Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 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 ( oz/ cup) sugar


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