Lemon Verbena Flan

comments (7) August 5th, 2008

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Click To Enlarge Photo: Mary Cooke

1 cup sugar
3 cups half-and-half
1 cup loosely packed and crushed lemon verbena leaves
1 tsp. fresh lemon zest
7 egg yolks
1/2 cup sugar
1/4 tsp. mace
Pinch of salt

6 servings

Preheat the oven to 325°F.

Caramelize 1 cup of sugar by heating it in a small, heavy pan over medium heat, stirring as it melts to a deep golden brown. Quickly pour it into six ram­e­kins, swirling it around the sides of each.

Heat the half-and-half until hot to the touch; add the lemon verbena and lemon zest and turn off heat. Let steep 15 min., releasing the flavor of the herbs by bruising them with a wooden spoon. Remove the herbs and scald the half-and-half. Remove from heat. Mix the yolks with the 1⁄2 cup sugar; add the half-and-half, mace, and salt. Strain into the ramekins, set them in a hot water bath, and bake 45 to 50 min. until set; a knife inserted near the center should come out clean. Chill all day or overnight.

To serve, run a knife around the inside of the ramekins and place them in a pan of warm water. Unmold on dessert plates and garnish with a sprig of lemon verbena.

Recipe by Lucinda Hutson
August 1997
from issue #10

posted in: herbs, dessert

Comments (7)

hankrooster writes: This is amazing.
Posted: 4:53 am on October 24th
juantate01 writes: This is soo nice.
Posted: 11:48 pm on June 16th
corybrady writes: This is very useful.
Posted: 3:14 am on April 8th
jesushale writes: I need this.
Posted: 6:01 am on March 3rd
robertdoss writes: I just love it
Posted: 4:43 am on January 16th
AlanWilkins writes: well done buddy
Posted: 1:59 am on May 29th
Robzikshi writes: That is wonderful
Posted: 5:09 am on May 21st
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