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Lemon Custards with Lemon Verbena
- 1 cup water
- 14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)
- 10 2 x 1/2-inch strips lemon peel (yellow part only)
- 6 tablespoons sugar
- 1 1/2 cups whipping cream
- 6 large egg yolks
- 1 teaspoon fresh lemon juice
Directions:View on Bon Appetit
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