Lemon Custards with Lemon Verbena

Name: Lemon Custards with Lemon Verbena
Prep time: 20 min
Cook time: 52 min
Total time: 1 h 12 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup water; 14 pieces lemon verbena leaves; 10 strips lemon peel; 6 tablespoons sugar; 1½ cups whipping cream; 6 large egg yolks; 1 teaspoon lemon juice

Delicate and creamy lemon custards infused with aromatic lemon verbena leaves and fresh lemon peel. These elegant individual desserts are slowly baked in a water bath until perfectly set.

6 servings

5 hr

Published October 4, 2025

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Ingredients

•1 cup water
•14 pieces lemon verbena leaves
•10 strips lemon peel
•6 tablespoons sugar
•1½ cups whipping cream
•6 large egg yolks
•1 teaspoon lemon juice

Cooking Instructions

1.
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 in lemon juice.
10 min
2.
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
5 min
3.
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.
285 min