Bay Leaf Custard with Mixed Berries
Makes 6 servings. Recipe is from “Can You Dig It: Louisiana’s Authoritative Collection of Vegetable Cookery” by chef John D. Folse and Michaela D. York.
5 egg yolks
½ cup sugar
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
Pinch of ground nutmeg
9 fresh bay leaves, divided
6 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries or mulberries)
1. In a mixing bowl, whisk egg yolks and sugar 3 minutes or until thick and pale. Transfer mixture to a 3-quart, heavy-bottomed saucepan.
2. Stir in heavy whipping cream, vanilla, nutmeg and 3 fresh bay leaves. Cook over medium-low heat 8-10 minutes, stirring constantly. Do not boil. Custard is done when mixture coats back of spoon and registers 175 F. Remove from heat and allow custard to cool 1 hour or until it reaches room temperature, stirring frequently. Discard bay leaves.
3. To serve, arrange equal portions of mixed berries in martini glasses. Spoon custard over berries and garnish with remaining fresh bay leaves.