Lemon Verbena Crème Brûlée – a delicious recipe with heavy whipping cream, sugar, lemon verbena leaves, lemon rind, salt, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.
2
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 gently 10 minutes to infuse flavors.
3
Whisk yolks in a large bowl until smooth. Strain cream mixture into a large measuring cup. Gradually whisk hot cream mixture into yolks. Pour mixture equally into prepared baking dishes.
4
Pour enough hot water into roasting pan to reach halfway up sides of ramekins. Carefully place pan in oven. Bake at 325u00b0 for 30 to 35 minutes or until custard is almost set in center when pan is gently shaken.
5
Remove flan dishes from hot water, and cool 30 minutes. Refrigerate at least 3 hours.
6
Sprinkle 1 1/2 tablespoons light brown sugar evenly over surface of each custard. Place ramekins on a baking sheet, and broil 5 1/2 inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Serve immediately or refrigerate.
1260
kcal
Calories
90
g
Fat
87
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/4 cups heavy whipping cream, 3/4 cup sugar, 1/4 cup fresh lemon verbena leaves, 1 1/2 teaspoons grated lemon rind, and more.
Yes, Lemon Verbena Crème Brûlée falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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