Lemongrass Custard

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

2 cups whole milk

6 egg yolks

½ cup suga

1. Preheat oven to 275 degrees.
2. 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. 3. In a mixing bowl, beat the egg yolks with the sugar until thick.
4. Strain the milk mixture through a fine-mesh sieve, then slowly pour it into the egg yolks, whisking constantly.
5. 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.
6. 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.