Lemon Verbena Crème Brûlée

Lemon Verbena Crème Brûlée
Photo by Becky Luigart-Stayner


  • ¾ cup sugar
  • Pinch of salt
  • 8 large egg yolks
  • ¼ cup fresh lemon verbena leaves
  • 3 ¼ cups heavy whipping cream
  • ¾ cup firmly packed light brown sugar
  • 1 ½ teaspoons grated lemon rind

Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside. Combine cream and next 4 ingredients in a heavy saucepan. Stir over medium heat 5 minutes or until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to low, and simmer g...

View full recipe at My Recipes


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