Name: Lemon Custards with Lemon Verbena
Yield: Serves 6
Ingredients: 1 cup water; 14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional); 10 2 x 1/2-inch strips lemon peel (yellow part only); 6 tablespoons sugar; 1 1/2 cups whipping cream; 6 large egg yolks; 1 teaspoon fresh lemon juice

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Lemon Custards with Lemon VerbenaMark Thomas

(POTS DE CREME AU CITRON ET A LA VERVEINE)

Often used to make herb tea and liqueurs in Provence, the fragrant herb lemon verbena gives a nice lift to these rich, silky lemon custards. Look for fresh lemon verbena at farmers' markets and nurseries; dried lemon verbena can be found at specialty foods stores.

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