Chef John Folse: Mixed berries in bay leaf custard

Chef John Folse: Mixed berries in bay leaf custard

NEW ORLEANS (WVUE) - The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.

Prep time: 1½ Hours

Yields: 6 Servings


6 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries or mulberries)

2–3 fresh bay leaves

5 egg yolks

½ cup sugar

2 cups heavy whipping cream

1 tsp vanilla extract

pinch ground nutmeg

6 fresh bay leaves for garnish


In a large mixing bowl, whisk egg yolks and sugar 3 minutes or until thick and pale. Transfer mixture to a

3-quart heavy saucepan. Stir in heavy whipping cream, vanilla, nutmeg and 2–3 bay leaves. Cook over medium-low heat 8–10 minutes, stirring constantly with a wooden spoon. Do not boil. Custard is done when mixture coats back of spoon and registers 175F. Remove from heat and cool 1 hour or until custard reaches room temperature, stirring frequently. Discard bay leaves and serve custard over berries in a martini glass. Garnish each with a fresh bay leaf.

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