Prep Time
10 Mins
Cook Time
5 Mins
Stand Time
35 Mins
Bake Time
35 Mins
Chill Time
3 Hours
Broil Time
3 Mins
Yield
Makes 2 servings

How to Make It

Step 1

Heat cream and sugar over medium-high heat, stirring constantly, 3 to 4 minutes or until sugar dissolves. Stir in vanilla bean, basil, and thyme. Bring mixture to a simmer, and remove from heat. Let stand 5 minutes.

Step 2

Whisk in egg yolks. Pour mixture through a fine wire-mesh strainer into a bowl, discarding herbs. Pour mixture evenly into 2 (6-oz.) ramekins; place ramekins in an 11- x 7-inch baking dish. Add hot water to pan to a depth of 1/2 inch.

Step 3

Bake at 275° for 35 minutes or until almost set. Remove from water bath, and let stand 30 minutes; cover and chill at least 3 hours.

Step 4

Sprinkle 1 1/4 tsp. sugar evenly over each custard. Broil, 5 inches from heat, 3 minutes or until sugar is browned. Serve immediately.

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