1 Preheat the oven to 100°C (approximately 200°F).
2 In a saucepan, heat the milk, double cream, and coarsely chopped herbs. Remove from the heat and let stand for about 10 minutes.
3 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.
4 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).
5 Remove from the oven, cool to room temperature, and then chill in the refrigerator.
6 Before serving, sprinkle the cream with brown sugar and broil in the oven or toast with a kitchen torch until the surface is caramelized.
7 Serve garnished with fresh herbs.