Summer Berries with Bay Leaf Custard

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

5 large egg yolks

¼ cup (½dl) superfine sugar

1 cup (2 ½dl) whole milk

11/4 cups (3dl) heavy (whipping) cream

2 to 3 bay leaves, preferably fresh, plus 4 to 6 for garnish (optional)

2 pounds (1kg) mixed berries, such as blueberries, strawberries, raspberries, and/or currants, stemmed and/or hulled

PREPARATION:

• In a medium bowl, whisk the egg yolks and sugar together until pale and thick.

• In a medium saucepan, combine the egg yolk mixture, milk, cream, and bay leaves. Heat gently over medium-low to low heat, stirring constantly, until the custard thickens enough to leave a velvety coating on the back of a wooden spoon. (If you are using a thermometer, the custard should reach about 175 °F.) Do not let the mixture boil or it will curdle. Remove it from the heat as soon as you have obtained the right thickness and continue stirring for 2 more minutes. Leave the bay leaves in the custard while it cools, then remove them.

• Place the berries in dishes, pour the custard over, garnish with bay leaves, if desired, and serve.