Photo: Walther Otto Müller, Public domain · source
Dish · From Bladwijzer
Baked bay leaf custard
- Makes: 4 ramekins
- Time: 20 min + 40 min oven + 3 hrs chilling
- From: Bay laurel
Ingredients
- 500 ml whole milk
- 150 ml single cream
- 4 fresh bay leaves
- 4 eggs
- 90 g sugar
- 1 tsp vanilla extract
Method
- Heat the oven to 150 °C (130 °C fan). Stand 4 ovenproof ramekins in a deep roasting tin.
- Heat the milk, cream and bay leaves until just below boiling. Take off the heat and leave to infuse for 20 minutes.
- Whisk the eggs, sugar and vanilla in a bowl, without beating in much air.
- Warm the milk again and lift out the leaves. Never eat them: they are tough and sharp. Pour the milk onto the egg mixture, stirring all the time.
- Strain the mixture and divide it between the ramekins. Pour boiling water into the tin until it comes halfway up the ramekins.
- Bake for 35–40 minutes, until the custard has just set but still wobbles slightly in the middle.
- Leave to cool, then chill for at least 3 hours. Lovely with fresh figs or a spoonful of honey.
Storing: Covered, 2 days in the fridge. Do not freeze.