2 cups heavy cream
½ cup sugar
1 vanilla bean, split OR 2 tsp vanilla extract
3 Tbsp chopped fresh basil leaves
2 tsp chopped Fresh thyme leaves
6 large egg yolks
2 Tbsp sugar
Preparation Serves 4
Preheat oven to 275°F. Heat cream and sugar in a heavy saucepan over medium-high heat, stirring constantly, 3 to 4 minutes or until sugar dissolves.
Stir in vanilla bean or extract, basil and thyme. Bring mixture to a simmer, and remove from heat. Let stand 5 minutes.
Slowly whisk in egg yolks. Pour mixture through a fine wire-mesh strainer into a bowl, discarding herbs. Pour mixture evenly into 4 (6-oz) ramekins; place in an 11 x 7 inch baking dish. Add hot water to dish to the level of the custard inside ramekins.
Bake for 35 minutes or untilalmost firm. Remove from water bath and let stand 30 minutes; cover and chill at least 3 hours or overnight.
Sprinkle 1¼ teaspoons sugar evenly over each custard. Broil 5 inches from heat, about 3 minutes or until sugar is browned.