Flavors of QuebecOven temperature: 200° C (400° F)
Preparation time: 10 minutes
Cooking time: Under 2 hours

Alain Labrie of the Auberge Hatley is the uncontested master of herbs in Quebec. For him, verbena is synonymous with freshness, accenting many summer recipes.

Preparation

1. Bring the milk to a boil with the verbena and let infuse for 30 minutes. 
2. In a bowl, whisk together the eggs and sugar; add the heavy cream. 
3. Combine both mixtures and strain. 

Making the caramel and finishing   

1. Bring the sugar and water to a rapid boil in a saucepan; 
2. once it reaches a light caramel color, remove from the heat and add 1 tbsp. water to stop the cooking;
3. pour into 9 cm (3 1/2") molds; 
4. pour the verbena cream mixture into the molds; 
5. cook in a water bath in a 200° C (400° F) oven for 45 minutes;
6. cool; unmold onto plates and serve with fresh fruit.