- 4
Ingredients
- OPTIONAL GARNISH:
- 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)
- 4 bay leaves - (to 6)
Preparation
Step 1
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.