Lemon Verbena and Chamomile Creme Brulee

This is so yummy - and smells amazing!


Lemon Verbena and Chamomile Creme Brulee

500 ml organic heavy cream
5 organic egg yolks
100 grams sugar
3 grams (about 3 sprigs) lemon verbena leaves
1 grams chamomille leaves (my plant does not have any flowers yet but the leaves are also fragrant)

In a small saucepan, place the cream and the herbs and bring to a boil. Turn the heat off and let the herbs steep in the cream for a few minutes.

In a separate bowl, whisk together the egg yolks and sugar. Temper the warm cream into the yolks and whisk. Strain the custard through a fine sieve.

Place ramekins on a sheetpan. Pour custard into ramekins and bring the pan into a 300 degree oven. Once the sheetpan is on the oven rack, pour some boiling water on the pan to create a water bath. Bake the creme brulee in the 300 degree oven in a water bath for about 20 minutes (it depends on the size of the ramekin or how much custard is in each one). When lightly shaken, the center should jiggle slightly but not appear liquid.

Refrigerate the baked custards for at least 4 hours. Sprinkle some demerara sugar on top and burn with a torch or under a hot broiler.

Chamomile Shortbread

110 grams butter
80 grams sugar
1 organic egg
1/2 tsp lemon zest
1/2 Tbs chamomile leaves
175 grams flour
pinch of salt

Cream the butter and the sugar. Add the egg and mix. Scrape the bowl. Add the flour, salt, lemon zest and chamomile leaves. Mix until combined.

Place dough on parchment paper and roll into a log that is about 1 inch thick. Wrap it in the parchment paper and refrigerate for about 2 hours.

Slice the log, place the cookies on a sheetpan lined with parchment or silicon mat and bake at 350 degrees for about 12 minutes or until slightly golden.