Lemon Verbene Creme Brulée…my favorite

This is probably my favorite dessert. The best way to describe it is as if velvet was edible. And that crust of toasted sugar … grab the spoon and give some nice blows until it breaks, sinking in a sea of ​​delight.
There are many recipes , just “google” them, but this is my favorite. It takes less egg yolks, becoming much lighter .

RECIPE FOR : 6 ramekins
PREPARATION TIME : 15 + 50 (in the oven)

INGREDIENTS :
1/2L milk
150 ml cream
5 egg yolks
6 leaves of lemon-verbene
200g White Sugar
Brown sugar to burn

In a saucepan combine the milk, the lemon verbene leaves and the cream, and let it heat until it begins to boil slightly . Turn off the heat and set aside.
In a bowl beat the egg yolks with sugar (just with a whisk ) until a whitish mixture .
Add the mixture of cream and milk to this mixture and stir to dissolve the sugar.
Strain and place it in the ramekins .
Place these on a tray with water to half it’s height and bake in a preheated oven ( 150 º C ) for 50 minutes . It should be firm , but the center still a little soft .
You have to put the ramekins to cool , before burning the sugar. You can even make them to eat in the next day.
Burn them only when serving .