Lemon Custards with Lemon Verbena

ingredients

• 1 cup water
• 14 2- to 2.5 inch-long fresh or dried lemon verbena leaves (optional)
• 10 2 x 0.5 inch strips lemon peel (yellow part only)
• 1/3 cup sugar
• 1 1/2 cups whipping cream
• 6 large egg yolks
• 1 teaspoon fresh lemon juice

directions

Preheat oven to 325 degrees. 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 1 quart measuring cup. Divide among 6 2 cup ramekins or souffle dishes. Cover ramekins with foil. Place ramekins in 13 each 9 each 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.