Summer Berries With Bay Leaf Custard

By á-174942

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)

Details

Servings 4

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.