Lemon Custards with Lemon Verbena
Delicate and creamy lemon custards infused with aromatic lemon verbena leaves and fresh lemon peel. These elegant individual desserts are slowly baked in a water bath until perfectly set.
Ingredients
- •1 cup water
- •14 pieces lemon verbena leaves
- •10 strips lemon peel
- •6 tablespoons sugar
- •1½ cups whipping cream
- •6 large egg yolks
- •1 teaspoon lemon juice
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 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.
285 min
