Summer Berries with Bay Leaf Custard

Andreas Viestad

"Kitchen of Light: New Scandinavian Cooking"

Ingredients:

5 large egg yolks

1/4 cup superfine sugar

1 cup whole milk

1 1/4 cups heavy (whipping) cream

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

2 lbs. mixed berries, such as blueberries, strawberries, raspberries and/or currants, stemmed and/or hulled

Directions:

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 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 degrees.) 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 about 2 more minutes. Leave the bay leaves in the custard while it cools, then remove them.

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

Serves 4 to 6