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🍽️ Lemongrass Cream

309 kcal · 30 min · 4 servings

Ingredients

• 200 ml Milk
• 300 g Whipping Cream
• 75 g Sugar
• 3 Eggs
• 2 Egg Yolks
• 2 Stalks Lemongrass
• 6 Mold Forms (125-150 ml)
• Butter (for the Molds)

Instructions

1. 1. Slice the lemongrass diagonally into thin pieces.
2. 2. Put the milk, cream, and lemongrass into a pot.
3. 3. Bring the mixture to a boil.
4. 4. Let the mixture simmer on low heat for about 5 minutes.
5. 5. Beat the eggs and egg yolks together with the sugar until creamy.
6. 6. Make sure the mixture does not become foamy.
7. 7. Stir the hot lemongrass milk into the egg mixture gradually.
8. 8. Strain the cream through a fine sieve.
9. 9. Pour the cream into the buttered ramekins.
10. 10. Place the ramekins into a roasting pan or baking dish.
11. 11. Pour hot water into the pan.
12. 12. The water should cover the ramekins two-thirds of the way up.
13. 13. Bake the cream at 200 degrees for about 20 minutes.
14. 14. Cover the dish while baking.
15. 15. Remove the cream from the oven once it has set.
16. 16. Let the cream cool down.
17. 17. Place the cream in the refrigerator.
18. 18. Serve the cream garnished with lemongrass as desired.

Nutrition per serving

• kcal: 309
• Protein: 7 g · Fett/Fat: 24 g · Carbs: 16 g