Summer Berries With Bay Leaf Custard

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    large egg yolks
  • 14
    cup superfine sugar
  • 1
    cup whole milk
  • 1 14
  • 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
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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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