2 stalks fresh lemongrass, finely chopped (tender inner portion only)

2 cups whole milk

6 egg yolks

½ cup suga

• Preheat oven to 275 degrees.

• In a medium-sized saucepan, over medium-high heat, bring the milk and the lemongrass to a boil. Reduce the heat and simmer for 5 minutes. Cover the milk mixture, turn off the heat, and let sit for 10 minutes on the burner.

• 3. In a mixing bowl, beat the egg yolks with the sugar until thick.

• Strain the milk mixture through a fine-mesh sieve, then slowly pour it into the egg yolks, whisking constantly.

• Divide the mixture between 6 small custard cups and place the cups in a high-sided baking or roasting pan. Add warm water to the pan so that it reaches to approximately 1 inch below the top of the custard cups. Cover the pan tightly with foil.

• Place the pan in the oven and bake for approximately 20 minutes or until the custards are set on the sides but still slightly wobbly in the center.