
Optional Fairly Long Video Title Here
INGREDIENTS
- 2 cups heavy cream
- ½ cup sugar
- 1 vanilla bean, split OR 2 tsp vanilla extract
- 3 Tbsp chopped fresh basil leaves
- 2 tsp chopped Fresh thyme leaves
- 6 large egg yolks
- 2 Tbsp sugar
PREPARATION Serves 4
Preheat oven to 275°F. Heat cream and sugar in a heavy saucepan over medium-high heat, stirring constantly, 3 to 4 minutes or until sugar dissolves.
Stir in vanilla bean or extract, basil and thyme. Bring mixture to a simmer, and remove from heat. Let stand 5 minutes.
Slowly whisk in egg yolks. Pour mixture through a fine wire-mesh strainer into a bowl, discarding herbs. Pour mixture evenly into 4 (6-oz) ramekins; place in an 11 x 7 inch baking dish. Add hot water to dish to the level of the custard inside ramekins.
Bake for 35 minutes or until almost firm. Remove from water bath and let stand 30 minutes; cover and chill at least 3 hours or overnight.
Sprinkle 1¼ teaspoons sugar evenly over each custard. Broil 5 inches from heat, about 3 minutes or until sugar is browned.
More of what you love
Explore helpful tips and flavorful recipes to keep you growing and inspired.

With wrapping this lovely, they may not want to open the present!

Amazing teas you can make from your AeroGarden herbs and flowers!

Learn how to prune and harvest your favorite herbs, like basil and parsley.

Give this summer's dinner and tea parties a decorative note by adding edible flowers to this hors d'oeuvre.