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This simple flan is an easy but elegant way to showcase the delicate flavor of lemon verbena.
Preheat oven to 325F.
Bring milk to a boil in medium saucepan. Remove from heat; add lemon verbena leaves. Steep leaves in milk 15 minutes, and strain.
Whisk together eggs and sugar in large bowl. Pour milk into egg mixture, whisking constantly. Fill four 4-oz. ramekins with mixture, and place in 9×9-inch baking pan. Set pan on middle rack in oven, and fill pan about halfway with hot water.
Bake 1 hour, or until flans are set. Remove from water bath, and cool. Chill in refrigerator.
Melt raspberry jam with 1 1/2 Tbs. water over medium-low heat or in microwave oven on high power about 30 seconds. Unmold flans onto dessert plates, and drizzle with jam. Garnish with fresh raspberries, and serve.
- Calories 210
- Carbohydrate Content 38 g
- Cholesterol Content 110 mg
- Fat Content 4 g
- Fiber Content 0 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 95 mg
- Sugar Content 35 g