Lemon Verbena Flan

Ingredients for 6 servings:

• 15 leaves of lemon verbena, fresh or dried
• 200 ml water, boiling
• 1 lemon(s), untreated, zest and juice
• 6 tbsp sugar
• 450 ml sweet cream
• 6 egg yolks
• 20 g butter for the molds

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 30 minutes

Pots de creme au citron et à la verveine

Add the lemon verbena and lemon zest to 200 ml of boiling water and reduce the liquid by half. Pour through a sieve and dissolve the sugar in the remaining liquid. Bring back to a boil and reduce again until a thick syrup forms. If you have a sugar thermometer, the temperature should be at least 105°C. Remove from the heat and whisk in the cream, then the egg yolks. Squeeze the zest from the lemon and season the cream mixture with lemon juice. Pour into buttered, ovenproof dessert dishes or teacups and place in a water bath in the oven at 150°C for about one hour to set. If the surface starts to brown, cover with aluminum foil. Towards the end of the cooking time, pierce with a toothpick; if nothing sticks when pulled out, the flans are ready. Cool in the refrigerator and then turn out of the dishes to serve.