Serves 6 – 1/2 cup servings
|
Ingredients
1 cup water
14 – 2 to 2 1/2″ long fresh or dried lemon
verbena leaves
10 – 2 x 1/2-inch strips lemon peel (yellow part
only)
6 tablespoons sugar
1 1/2 cups whipping cream
6 large egg yolks
1 teaspoon fresh lemon juice
Instructions
|
|
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.
Strain custard through sieve into 4 – cup measuring
cup. Divide among six small ramekins or dessert baking
dishes. Cover ramekins with foil. Place ramekins in
a
13 x 9 x 2-inch metal baking pan. Add enough hot water
to pan to come halfway up sides of ramekins.
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.
|