Lemon Verbena Flans with Raspberry Sauce

• 2 cups low-fat milk
• 13 cup fresh lemon verbena leaves or 1/2 cup dried
• 2 large eggs
• 13 cup sugar
• 1/4 cup seedless raspberry jam
• 1/2 cup fresh raspberries

1. Preheat oven to 325F.
2. Bring milk to a boil in medium saucepan.
3. Remove from heat; add lemon verbena leaves.
4. Steep leaves in milk 15 minutes, and strain.
5. Whisk together eggs and sugar in large bowl.
6. Pour milk into egg mixture, whisking constantly.
7. Fill four 4-oz.
8. ramekins with mixture, and place in 9x9-inch baking pan.
9. Set pan on middle rack in oven, and fill pan about halfway with hot water.
10. Bake 1 hour, or until flans are set.
11. Remove from water bath, and cool.
12. Chill in refrigerator.
13. Melt raspberry jam with 1 1/2 Tbs.
14. water over medium-low heat or in microwave oven on high power about 30 seconds.
15. Unmold flans onto dessert plates, and drizzle with jam.
16. Garnish with fresh raspberries, and serve.

lowfat milk, lemon verbena, eggs, sugar, seedless raspberry jam, fresh raspberries

Taken from www.vegetariantimes.com/recipe/lemon-verbena-flans-with-raspberry-sauce/ (may not work)