Preparation Time: 120 Minutes
Makes 4 Servings
2 stalks lemongrass
360 ml heavy cream
100 ml whole milk 80 g sugar
 1 lime
1 vanilla bean
5 egg yolks
 as needed cane sugar for caramelizing as needed cress Preparation
Cut lemongrass stalks in half lengthwise. Split vanilla bean in half lengthwise and remove the pulp.
Slowly simmer lemongrass, heavy cream, whole milk, sugar, lime peel and vanilla bean for about 12 minutes.
Strain liquid through hair sieve and refrigerate. Stir egg yolks until smooth and mix with seasoned heavy cream.
Fill small heat-proof dishes (casserole dish or ceramic mold) up to 70 % with the mixture.
Fill a deep roasting pan with water. Make sure that the water level is lower than the hight of the dishes.
Place dishes in the pan and cook in a pre-heated oven at 90° C for about 1.5 hours.
Allow to cool. Sprinkle cane sugar over custard.
Use a blow torch to caramelize or place under an oven broiler and serve immediately.
Decorate with cress and serve immediately