turkish bay leaves, to taste, do not use Californian bay leaves
cups mixed fresh berries, such as blueberries, strawberries, raspberries, red currants, and blackberries
Serving Size: 1 (112) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 210 g77 %
Total Fat 23.4 g36 %
Saturated Fat 13.5 g67 %
Cholesterol 246.8 mg
Sodium 41.9 mg
Dietary Fiber 0 g0 %
Sugars 10.6 g42 %
Protein 4.6 g
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.