Lemon Custards with Lemon Verbena

Preheat oven to 325°F.

Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes.

Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream.

Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture.

Whisk in lemon juice.

Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil.

Place ramekins in 13 x 9 x 2-inch metal baking pan.

Add enough hot water to pan to come halfway up sides of ramekins.

Bake custards until just set, about 45 minutes.

Remove pan from oven; let custards cool in water in pan.

Transfer ramekins to refrigerator. Chill at least 4 hours or overnight.

Serve chilled.