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Lemon Verbena Crème Brulee

Try Justine Schofield’s tasty take on traditional crème brulee.



  • 1.

    Preheat the oven to 150 ?C. In a large saucepan, bring to the boil the lemon verbena leaves, cream, milk and vanilla pod. Remove from the heat and allow to infuse for 15 minutes.

  • 2.

    Whisk egg yolks and castor sugar together until pale, think and glossy. Pour the infused milk into the yolk mixture and gently whisk. Strain into a large jug through a fine sieve. With a spoon remove any excess froth.

  • 3.

    Pour into ramekins and place each into the bain marie. Cook for 40-50 minutes or until the custards have set. This can be checked by placing a knife into the centre of the custard and ensuring it comes out clean. Remove and cool completely before placing in the fridge.

  • 4.

    When ready to serve scatter evenly the demerara sugar over each brulee and blowtorch until golden.


TIP: If you don't have a blowtorch, you can place them under a hot grill for less than a minute to burn the sugar

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Lemon Verbena Crème Brulee.


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