Serves 6. Recipe is from John Folse. “Any combination of berries can be used in this custard. For an elegant presentation, serve the dessert in a martini glass.”

5 egg yolks

1/2 cup sugar

2 cups heavy whipping cream

1 tsp. pure vanilla extract

Pinch nutmeg

2 to 3 fresh bay leaves

6 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries or mulberries)

6 fresh bay leaves for garnish

1. In a mixing bowl, whisk egg yolks and sugar for 3 minutes or until thick and pale. Transfer mixture to a 3-quart heavy saucepan. Stir in cream, vanilla, nutmeg and 2 to 3 bay leaves.

2. Cook over medium-low heat 8 to 10 minutes, stirring constantly with a wooden spoon. Do not boil. Custard is done when mixture coats back of spoon and registers 175 degrees. Remove from heat and cool 1 hour or until custard reaches room temperature, stirring frequently.

3. Discard bay leaves and serve custard over berries in a martini glass. Garnish each with a fresh bay leaf.