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Verbena-Flavored Crème Caramel Recipe
Verbena-Flavored Crème Caramel
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of Quebec
Total time: more than 2 hours
Oven temperature: 200° C (400° F)
Preparation time: 10 minutes
Cooking time: Under 2 hours
Difficulty: Easy
Chef's Note
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.
Ingredients for 4 servings
- 250 ml (1 cup) milk
- 250 ml (1 cup) heavy cream (35%)
- 100 g (1/2 cup) sugar
- 5 g Verbena
- 4 eggs
- 10 tbsp. sugar
- 50 ml (3 tbsp.) water


  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. 
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