(POTS DE CREME AU CITRON ET A LA VERVEINE)
Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dried lemon verbena can be found at specialty foods stores.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
Step 2
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
Step 3
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.
