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

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.
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.
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.