Herbed Créme Brûlée with Thyme and Rosemary

Preheat the oven to 100°C (approximately 200°F).

In a saucepan, heat the milk, double cream, and coarsely chopped herbs. Remove from the heat and let stand for about 10 minutes.

Whisk the yolks with the broth until creamy, but not foamy. Gradually stir in the hot herb-infused cream. Pour the cream through a strainer into the serving ramekins.

Place the ramekins in a roasting pan or baking dish, and pour in hot water so that the molds are 2/3 covered. Bake for about 1 hour (possibly 10-15 minutes longer as needed until set).

Remove from the oven, cool to room temperature, and then chill in the refrigerator.

Before serving, sprinkle the cream with brown sugar and broil in the oven or toast with a kitchen torch until the surface is caramelized.