Summer Berries With Bay Leaf Custard

Summer Berries With Bay Leaf Custard
Summer Berries With Bay Leaf Custard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 5

    large egg yolks

  • 1/4

    cup superfine sugar

  • 1

    cup whole milk

  • 1 1/4

    cups heavy (whipping) cream

  • 2

    bay leaves - (to 3)

  • 2

    pounds stemmed mixed berries hulled (such as blueberries, strawberries, raspberries, currants)

  • OPTIONAL GARNISH:

  • 4

    bay leaves - (to 6)

Directions

In a medium bowl, whisk the egg yolks and the sugar until pale and thick. In a medium saucepan, combine the egg yolk mixture, milk, cream and bay leaves. Heat gently over medium-low heat, stirring constantly, until the custard thickens enough to leave a velvety coating on the back of a wooden spoon, about 5 minutes (or to 175 degrees). Do not let the mixture boil or it will curdle. Remove the custard from the heat, and continue stirring for 2 more minutes. Leave the bay leaves in the custard while it cools, then remove them. (Makes 1 2/3 cups) Place the berries in dishes, pour the custard over, garnish with bay leaves, if desired, and serve. This recipe yields 4 to 6 servings. Each serving: 343 calories; 6 grams protein; 28 grams carbohydrates; 4 grams fiber; 25 grams fat; 14 grams saturated fat; 251 mg. cholesterol; 50 mg. sodium.

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