Lemon Verbena Flans with Raspberry Sauce
This simple flan is an easy but elegant way to showcase the delicate flavor of lemon verbena.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This simple flan is an easy but elegant way to showcase the delicate flavor of lemon verbena.
Ingredients
- 2 cups low-fat milk
- 1/3 cup fresh lemon verbena leaves or 1/2 cup dried
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup seedless raspberry jam
- 1/2 cup fresh raspberries
Preparation
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.
Nutrition Information
- 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