Lemon verbena brulee

Preheat oven to 130C. Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil, remove from heat then add verbena leaves. Quickly whisk together the yolks and 70 grams of the sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined.

Strain the mixture through a fine sieve then pour into four 180-millilitre ramekins. Cover with foil, place them in a baking tray and add boiling water to the tray until half way up the ramekin sides. Bake for 40 minutes or until set but with a slight wobble.

Remove and rest for 20 minutes at room temperature before chilling for 4 hours or until cold.

To serve, sprinkle each brulee with the remaining sugar and caramelise using a blowtorch. If you don't have a blowtorch, make a small amount of caramel and pour it over the top of the finished brulees. Let cool for a minute then serve.