Summer Berries With Bay Leaf Custard |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This recipe is from the May 2003 issue of Gourmet Magazine. Ingredients:
5 large egg yolks |
1/4 cup superfine sugar |
1 cup whole milk |
1 1/4 cups heavy cream |
2 -3 turkish bay leaves, to taste, do not use californian bay leaves |
6 cups mixed fresh berries, such as blueberries, strawberries, raspberries, red currants, and blackberries |
Directions:
1. Beat together the egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes.
2. Transfer yolk mixture to a 2 to 3 quart heavy saucepan and stir in the milk, cream, and bay leaves. Cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and the mixture registers 175 F on an instant read thermometer. Do not let it boil. This should take approximately 8 to 10 minutes.
3. Remove mixture from the heat and cool the custard to room temperature in pan, stirring frequently to prevent a skin from forming on the top, about 1 hour.
4. Discard bay leaves and serve the custard over the mixed berries.
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