Lemon Verbena Crème Brulee
From “Jekka’s Herb Cookbook” 1 cup milk 1 handful lemon verbena leaves, finely chopped (reserve a few whole ones to garnish) 7 egg yolks 1/2 cup superfine sugar 4 tablespoons whipping (35 percent) cream 1/4 cup turbinado or raw sugar Preheat the oven to 275 degrees. Put the milk in a small saucepan with the … Continue Reading →