Ingredients: 500 ml heavy cream, 5 egg yolks, 100 grams sugar, 3 grams (about 3 sprigs) lemon verbena leaves or 2 verbena tea filters, 1 gram chamomile leaves
In a small saucepan pour the heavy cream and add the herbs to it and bring to a boil. Turn the heat off in order to let the herbs steep in the cream for a few minutes.
In a separate bowl, whisk together the egg yolks and the sugar. Temper the warm cream into the yolks and whisk. Strain the custard through a fine sieve.
Place ramekins on a cake pan. Pour custard into ramekins and place pan into the 300F/175 degrees preheated oven. Once the cake pan is on the oven rack, pour some boiling water to create a water bath. Steam cream in this bain mairie for about 20 minutes (it depends on the size of the ramekin). The cream brulée is ready when the center of the cream jiggles slightly but in the midst of the cream is non-liquid.
Refrigerate the baked custards for at least 4 hours. Before serving, sprinkle cream brulées with some brown sugar on the top and caramelize them with a torch or under a hot broiler.
Ingredients: 110 grams butter, 80 grams sugar, 1 egg, 1/2 tbsp lemon zest, 1/2 tbsp chamomile leaves, 175 grams flour, a pinch of salt
Churn the butter with the sugar. Add the egg and mix together. Scrape the bowl. Add the flour, salt, lemon zest and the chamomile leaves. Mix everything together until they are well combined.
Place dough on a parchment paper and roll into a log that is about 1 inch thick. Wrap it in the parchment paper and refrigerate for 2 hours.