Lemon-Verbena Crème Brûlée

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky vanilla custard topped with a crisp sugar crust, infused with fresh lemon-verbena for bright floral notes. This French-inspired recipe, ready in about 70 minutes, layers heavy cream, lemon verbena leaves, vanilla bean into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 French cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1.5 cups heavy cream in a saucepan with 6 lemon verbena leaves and 1/2 split vanilla bean over medium-low heat for 8 minutes until fragrant. Remove leaves and vanilla bean, then cool slightly.
  2. Step 2: Whisk 4 egg yolks with 3 tbsp granulated sugar and 1 tsp lemon zest until pale. Gradually pour warm cream mixture into egg yolk mixture while whisking constantly.
  3. Step 3: Strain into ramekins, place in a baking dish, and pour hot water halfway up sides. Bake at 325°F for 35-40 minutes until edges are set but center jiggles slightly. Chill overnight, then sprinkle 1 tbsp sugar over each and caramelize with a kitchen torch until golden.

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