Summer Berries With Bay Leaf Custard

This recipe is from the May 2003 issue of Gourmet Magazine.

• Ready In: 1 hr 15 mins
• Serves: 6

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.