Verbena-Flavored Crème CaramelTheWorldWideGourmet.com
Total time: more than 2 hr
Oven temperature: 200° C (400° F)
Preparation time: 10 minutes
Cooking time: Under 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:179.6 kcal
Proteins:4.7 g
Fats:3.5 g
Carbohydrate:33.5 g
Fibers:0 g
Sugar:33.2 g
Cholesterol:123 mg
Sodium:64.4 mg
Calcium:81 mg
Energy:347 kcal
Proteins:9.1 g
Fats:6.7 g
Carbohydrate:64.7 g
Fibers:0 g
Sugar:64.2 g
Cholesterol:237.6 mg
Sodium:124.4 mg
Calcium:156.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
ml
milk
250
ml
heavy cream (35%)
100
g
sugar
5
g
verbena
4
eggs
150
ml
sugar
50
ml
water
METHOD
Preparation
- Bring the milk to a boil with the verbena and let infuse for 30 minutes.
- In a bowl, whisk together the eggs and sugar; add the heavy cream.
- Combine both mixtures and strain.
Making the caramel and finishing
- Bring the sugar and water to a rapid boil in a saucepan;
- once it reaches a light caramel color, remove from the heat and add 1 tbsp. water to stop the cooking;
- pour into 9 cm (3 1/2") molds;
- pour the verbena cream mixture into the molds;
- cook in a water bath in a 200° C (400° F) oven for 45 minutes;
- cool; unmold onto plates and serve with fresh fruit.
CHEF'S NOTES
Alain Labrie of the Auberge Hatley is the uncontested master of herbs in Quebec. For him, verbena is synonymous with freshness, accenting many summer recipes.
