Lemon Custards with Lemon Verbena

Lemon Custards with Lemon Verbena
Photo by Mark Thomas

Ingredients

  • 1 teaspoon fresh lemon juice
  • 10 2 x 1/2-inch strips lemon peel (yellow part only)
  • 1 ½ cups whipping cream
  • 6 large egg yolks
  • 1 cup water
  • 6 tablespoons sugar
  • 14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves

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...

View full recipe at Epicurious

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