Summer Berries With Bay Leaf Custard
"This recipe is from the May 2003 issue of Gourmet Magazine."
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- 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
- Beat together the egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes.
- 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.
- 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.
- Discard bay leaves and serve the custard over the mixed berries.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
