Instant
custard is all very well, but nothing beats a proper creme anglaise,
especially when it's perfumed with lemongrass. These cups make a
fantastically elegant dessert, which can be made
well
in advance and finished off with a dusting of sugar and blast of a
chef's blowtorch.
LEMONGRASS CUSTARD CUPS
(Makes
4)
400ml
double cream
180ml
milk
2
free-range egg yolks
75g
caster sugar
Demerara
sugar, for the topping
Scald the cream...
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