Lemon grass custard

Mix a little milk with the cornflour to a thin, smooth consistency. Warm the milk with lemon grass. Just as it starts to simmer, add the eggs, whisked together with the sugar and whisk continuously (keep the lemon grass blade to one side). Then add the cornflour and milk mixture and whisk continuously, being careful not to let the lemon grass get into the whisk. Keep pushing it aside. As it thickens, gently simmer over a larger pot of boiling water for a further 15 minutes. This is an easy way of really extracting the lemon grass flavour in the custard without burning. Serve hot over stewed fruit or baked apples. The lemon flavour is best in custards and desserts made with milk. Add a 30 cm leaf blade during cooking and remove before serving.