4 large eggs
½ cup heavy cream
Kosher salt & black pepper, to taste
Zest of ½ lemon
2 tsp Fresh herbs (or ½ dry), minced
Whisk all ingredients together thoroughly and refrigerate overnight.
In the morning, preheat the oven to 325F and boil a quart or so of water.
Butter four 6 oz ramekins and place in a baking dish with sides as tall as the ramekins themselves.
Place the dish in the oven, and add enough of the hot water until it comes halfway up the sides of the ramekins.
Bake for approximately 30 minutes. The custards should be just slightly jiggling.
Allow to cool for 5-10 minutes before serving
