Fig and Lemon Verbena Pots de Crème

Preparation

1. 1
   Pour the cream, sugar and lemon verbena leaves into a medium-sized saucepan over medium heat. Bring to a boil and then remove from the heat. Add the 1/3 cup lemon juice and zest and stir to combine well. The cream will begin to thicken.
2. 2
   Divide the chopped figs among 8 ramekins or small glasses. Fill with the cream and refrigerate for 2 hours.
3. 3
   In a small saucepan, warm the 3 tablespoons of lemon juice and the honey. Mix well.  Place the 8 remaining split figs into a small bowl and drizzle with the lemon-honey mixture. Make sure each fig is well coated.
4. 4
   When the pots de crème have set, carefully place one of the syrup-covered split figs on top of each ramekin.