Summer Berries With Bay Leaf Custard

Recipe Ingredients

5 teaspoons	25ml	Egg yolks (large)
1/4 cup	49g / 1.7oz	Superfine sugar
1 cup	237ml	Whole milk
1 1/4 cups	296ml	Heavy (whipping) cream
2		Bay leaves - (to 3)
2 lbs	908g / 32oz	Stemmed mixed berries - hulled
		= (such as blueberries, strawberries,
		Raspberries, currants)
		Optional Garnish
4		Bay leaves - (to 6)

Recipe Instructions

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.

Source:
The Los Angeles Times, 07-30-2003

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