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Bring the milk to a boil. Add the lemon verbena and let infuse. Sieve. Add the remaining ingredients and heat to 82°C. Strain and let cool. Turn to ice.
Mix all ingredients for the crème brûlée in a bowl. Heat to 60°C. Pour into a mold. Place in a preheated oven at 90°C. Bake for 50 minutes. Let cool at room temperature.
Halve the nectarines and remove the pit. Mix the remaining ingredients and bring to a boil. Poach the nectarines in the syrup. Remove the peel and let cool. Cut into the desired shape.
Place a few slices of nectarine on a plate. Caramelize the crème brûlée with brown sugar. Put on the plate. Finish with the ice.