Lemon Grass and Chilli Pot De Creme

Methods

• Boil the milk and cream with half the lemon grass in a double boiler.
• Boil some water with sugar in a non-stick pan. Add remaining lemon grass and fresh seeded red chillies.
• Add egg yolks to the milk mixture and whisk well. Remove the chillies from the sugar syrup and set aside. Add the sugar syrup into the milk mixture and whisk. Cook for 12-14 minutes or till creamy.
• While the custard is cooking preheat the oven to 140º C.
• Strain this mixture into a bowl. Chop the chillies, from the sugar syrup, finely and add to the crème mixture and mix well.
• Pour this crème into 4 bake proof ceramic cups and cover with aluminium foil. Pour some water in a baking tray and place the ceramic cups in it.
• Place the baking tray in the preheated oven and bake for 20 minutes.
• Take the cups out of the oven and cool down to room temperature. Keep them in the refrigerator to set properly. Serve chilled.