This unique spin on custard is perfect for the holidays.
MIXED BERRIES IN BAY LEAF CUSTARD
The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.
Prep time: 1½ Hours
Yields: 6 Servings
6 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries or mulberries)
2–3 fresh bay leaves
5 egg yolks
½ cup sugar
2 cups heavy whipping cream
1 tsp vanilla extract
pinch ground nutmeg
6 fresh bay leaves for garnish
In a large mixing bowl, whisk egg yolks and sugar 3 minutes or until thick and pale. Transfer mixture to a
3-quart heavy saucepan. Stir in heavy whipping cream, vanilla, nutmeg and 2–3 bay leaves. Cook over medium-low heat 8–10 minutes, stirring constantly with a wooden spoon. Do not boil. Custard is done when mixture coats back of spoon and registers 175F. Remove from heat and cool 1 hour or until custard reaches room temperature, stirring frequently. Discard bay leaves and serve custard over berries in a martini glass. Garnish each with a fresh bay leaf.
Recipe courtesy of Chef John Folse
Created in partnership with Orleans Coffee