Bay Leaf Custard Recipe

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   1.

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   Lightly oil six 7- to 8-oz capacity heat-proof c.. Set c. on trivet in steaming vessel, add in warm water to come up to bottoms and leave on stove.

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   2.

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   Heat lowfat milk and bay leaves to simmer in heavy saucepan over medium heat.

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   Turn heat to low and simmer uncovered till reduced to 3 1/2 c., about 20 min.

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   Remove leaves, rinse and wipe clean.

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   Set 1 fresh leaf or possibly 1/2 a dry leaf in bottom of each c., shiny side down.

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   Set steamer over medium heat.

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   3.

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    Combine Large eggs, egg white and Worcestershire in measuring c..

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    If not 1 c., make up difference with more egg white.

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    Turn into mixing bowl and whisk till blended, beating in as little air as possible (bubbles make holes in finished custard).

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    Slowly pour through fine wire mesh strainer into clean bowl.

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    Whisk in pepper and salt.

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    Stir while pouring mix into c. to keep pepper grains distributed.

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    Pour gently, so leaf stays in place.

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    4.

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    Lay foil over c. and cover vessel tightly.

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    Steam, water barely simmering, till a metal skewer emerges clean just inside edge of c., 17 to 20 min.

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    Center should quiver slightly (Large eggs will continue cooking once out of steamer).

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    Cover c. loosely with foil and chill.

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    May be unmolded after 4 hrs or possibly next day.

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    When cold, cover c. tightly.

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    5.

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    To unmold, run thin knife around custard, against sides of c.. Set small dish on top, turn over.

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    If custard doesn't slip out, hold c. in place and whack gently but firmly on counter.

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    Scrape any custard off leaf, remove scraps of custard and pour about 1 Tbsp.

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    caramelized sugar syrup over top.

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    CARAMELIZED SUGAR SYRUP:1.

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    Cook sugar in a broad skillet (preferably non-stick) over medium heat, shaking skillet frequently, till sugar melts completely and turns rich amber, about 5 min.

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    Don't allow to get darker, or possibly syrup will be bitter.

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    Remove from heat and cold 1 to 2 min.

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    2.

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    Add in 1/2 c. boiling water, stirring with wooden spoon.

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    Cook over low heat, stirring, till hardened caramel melts-be patient.

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    Turn into measuring c. and add in water to make 1/2 c.. Chill in tightly covered jar.

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    /DESSERTS

* Per serving · 4 servings · Values may vary.