Summer Berries With Bay Leaf Custard

1. 1

   Beat together the egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes.

2. 2

   Transfer yolk mixture to a 2 to 3 quart heavy saucepan and stir in the milk, cream, and bay leaves. Cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and the mixture registers 175 F on an instant read thermometer. Do not let it boil. This should take approximately 8 to 10 minutes.

3. 3

   Remove mixture from the heat and cool the custard to room temperature in pan, stirring frequently to prevent a skin from forming on the top, about 1 hour.

4. 4

   Discard bay leaves and serve the custard over the mixed berries.

* Per serving · 4 servings · Values may vary.