I really struggled with this recipe. First, after searching everywhere for lemon verbena leaves, I gave up and purchased a plant called lemon balm that I found at Home Depot. It was with the herbs and the leave look like mint but smell like lemon. I would definitely make a creme brulee using these leaves and lemon zest - just not this recipe. I have made creme brulee several times and have never had it come to a consistency like this one. I also didn't like using the brown sugar on top. I did use a torch instead of the broiler, so maybe that made the difference. We ended up putting white sugar on top of the carmelized brown sugar to get the usual creme brulee "shell." I really do like the idea of the flavor of this recipe - I will just add it to a different recipe in the future.