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Verbena honey custard

Recettes sucrées Printemps Été Automne Hiver Entre 30 minutes et 1 heure Recette de Chef Difficulté moyenne Casserole
Prep time
25 minutes
Cooking time
10 minutes
4 people


  1. Bring the milk and verbena to a boil in a saucepan with a spout, remove from the heat, cover, and let sit for 20 minutes.
  2. Whisk the eggs and honey in a large bowl for 5 minutes. Set aside.
  3. Bring the milk back to a boil, blend in a blender, and strain.
  4. Pour the milk over the egg/honey mixture and cook over low heat until the cream gently coats the back of a spoon. Do not bring the cream to a boil.
  5. Chill in the refrigerator (ideally, this recipe should be made one day before serving).


This recipe is signed by Chef Yves Camdeborde.

Chef's tips:

I like to pair this custard with a floating island with fresh strawberries and caramelized pistachios. It also goes well with gooey chocolate cake.
Feel free to replace the verbena with basil - it's just as good!


  • 1 L (4 and 1/4 cups) fresh milk
  • 8 egg yolks
  • 100 g (1/3 cup) thousand flower honey
  • 1 bunch of washed fresh verbena or 50 g (1.8 oz) dried verbena




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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