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Category: Desserts

Summer berries with bay leaf custard

Summer berries with bay leaf custard
Mette Randem / Handout

It's the rare cookbook that reads like a travel journal and a cultural history as well. But in "Kitchen of Light: New Scandinavian Cooking With Andreas Viestad" (Artisan, $35), Viestad, a journalist and TV cooking show host, takes the reader ... Read more

Total time: 30 minutes | Serves 4 to 6 (makes 1 2/3 cups)
  • 5 large egg yolks
  • 1/4 cup superfine sugar
  • 1 cup whole milk
  • 1 1/4 cups heavy (whipping) cream
  • 2-3 bay leaves, preferably fresh, plus 4 to 6 for garnish (optional)
  • 2 pounds mixed berries: blueberries, strawberries, raspberries, currants, stemmed and hulled

Step 1In a medium bowl, whisk the egg yolks and the sugar until pale and thick.

Step 2In 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, about 5 minutes (or to 175 degrees). Do not let the mixture boil or it will curdle.

Step 3Remove the custard from the heat, and continue stirring for 2 more minutes. Leave the bay leaves in the custard while it cools, then remove them.

Step 4Place the berries in dishes, pour the custard over, garnish with bay leaves, if desired, and serve.

Each serving:
343 calories; 6 grams protein; 28 grams carbohydrates; 4 grams fiber; 25 grams fat; 14 grams saturated fat; 251 mg. cholesterol; 50 mg. sodium.
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