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

Serves

4 people

Method

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.
Whisk the eggs and honey in a large bowl for 5 minutes. Set aside.
Bring the milk back to a boil, blend in a blender, and strain.
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.
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!