Lemon Balm Custard Recipe with Rhubarb Sauce - Mother Earth Living

Ingredients

• 2 1/2 cups milk
• 1/2 cup fresh lemon balm (or substitute 1 tablespoon dried lemon verbena or 2 fresh bay leaves)
• Generous teaspoon grated lemon zest (the yellow part of the peel)
• About 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 extra-large whole eggs
• 2 extra-large egg yolks
• Pinch salt
• About 4 cups chopped fresh rhubarb (4 large stalks)
• 1/2 cup orange juice, preferably fresh-squeezed
• 1- to 2-inch piece vanilla bean, split lengthwise
• Few dashes fresh grated nutmeg