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Sweet Bay Custard for Summer Fruits
1 cup heavy cream
1 1/2 cups whole milk
6 to 8 bay leaves, bruised
1 vanilla bean, split, or 2 teaspoons vanilla extract
1/3 cup sugar
1/8 teaspoon salt
2 large eggs
3 large egg yolks
Infuse the cream and milk with the bay leaves by combining them with the vanilla bean or extract in a 4-quart saucepan. Heat to a boil (take care not to boil over), cover and remove from heat. Let stand 30 minutes, then strain.
Meanwhile, preheat oven to 325 degrees. Fold dish towel in half and cover the bottom of a baking pan -- large enough to hold 6 to 8 ramekins -- with sides 2 to 3 inches deep. The towel will buffer the custard from direct heat. Arrange the empty ramekins in the pan and have hot water nearby.
Once the cream mixture is close to room temperature, whisk in the sugar, salt and eggs until smooth. Pour custard into a pitcher, then fill each ramekin. Place the pan on a partially pulled-out oven rack and carefully pour enough water into the pan to come halfway up the ramekins' sides. Slide the rack into the oven, taking care not to splash water into the custards.
Bake 25 to 30 minutes or until a knife inserted in the center of a custard comes out with a little cream on it. Very carefully remove the pan from the oven and cool. Then lift out the ramekins and wrap. Refrigerate overnight, if desired. Serve the custard at room temperature topped with sliced fruit.
Serves 6.
Per serving: 275 calories; 21 g fat (12 g saturated fat; 69 percent calories from fat); 15 g carbohydrates; 240 mg cholesterol; 116 mg sodium; 6 g protein; 0 g fiber.
65 minutes
40 minutes to make
25 minutes to bake
