Lemon Verbena Crème Brûlée

Directions

1. 1
   Place 8 individual (1/2-cup) flan dishes or ramekins in 2-inch-deep baking dish or roasting pan; set aside.
2. 2
   Combine cream and next 4 ingredients in a heavy saucepan. Stir over medium heat 5 minutes or until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to low, and simmer gently 10 minutes to infuse flavors.
3. 3
   Whisk yolks in a large bowl until smooth. Strain cream mixture into a large measuring cup. Gradually whisk hot cream mixture into yolks. Pour mixture equally into prepared baking dishes.
4. 4
   Pour enough hot water into roasting pan to reach halfway up sides of ramekins. Carefully place pan in oven. Bake at 325° for 30 to 35 minutes or until custard is almost set in center when pan is gently shaken.
5. 5
   Remove flan dishes from hot water, and cool 30 minutes. Refrigerate at least 3 hours.
6. 6
   Sprinkle 1 1/2 tablespoons light brown sugar evenly over surface of each custard. Place ramekins on a baking sheet, and broil 5 1/2 inches from heat 3 minutes or until sugar melts. Cool on wire racks to allow sugar to harden. Serve immediately or refrigerate.