Lemon Custards with Lemon Verbena

Ingredients

• 6 large egg yolks 
• 28 inch long lemon verbena leaves fresh
• 1 teaspoon juice of lemon fresh
• 20  inch strips lemon peel yellow ( part only)
• 6 tablespoons sugar 
• 1 cup water 
• 1.5 cups whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• sieve
• ramekin
• baking pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 325°F.
2. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes.
3. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream.
4. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture.
5. Whisk in lemon juice.
6. Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil.
7. Place ramekins in 13 x 9 x 2-inch metal baking pan.
8. Add enough hot water to pan to come halfway up sides of ramekins.
9. Bake custards until just set, about 45 minutes.
10. Remove pan from oven; let custards cool in water in pan.
11. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight.
12. Serve chilled.