For a local Herb Group's AGM we served them lemon verbena crème brûlée for dessert along with shortbread and crystallised lemon verbena leaves. I used to judge a restaurant by the quality of it's crème brûlée and in my opinion this definitely ranks highly (especially as it is my Grand-mother's recipe). This recipe is taken from Jekka's Herb Cook Book (page 175) and serves 4. Ingredients: 225ml milk 1 handful of lemon verbena leaves, finely chopped 7 egg yolks 100g caster sugar 60ml double cream 50g demerara sugar Steps: Pre-heat the over to 140 Deg C. Put the milk in a small pan with the chopped lemon verbena leaves, bring to the simmer, remove from the heat and leave to cool and infuse Place the egg yolks in a bowl with the caster sugar and whisk until pale and thick. Add the cooled infused milk and the cream and whisk well. Pass through a fine meshed sieve. Ladle the mixture into four ramekin dishes and set them in a roasting tin. Pour enough water to come to three-quarters f the way up the side (usually best to do this once the tray is in theoven). Pop in the oven and cook for 1 hour. Leave to cool and refrigerate for one 1 hour. Just before serving, sprinkle with demerara sugar over the top of each pudding and caramelise with either a blow torch or by putting them under a hot grill. If you love the sounds of this recipe and herb-based cooking check out our Master Classes.