Summer Berries With Bay Leaf Custard - cooking recipe

Ingredients

5 large egg yolks
1/4 cup superfine sugar
1 cup whole milk
1 1/4 cups heavy cream
2 -3 turkish bay leaves, to taste, do not use Californian bay leaves
6 cups mixed fresh berries, such as blueberries, strawberries, raspberries, red currants, and blackberries

Preparation

Beat together the egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes.
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.
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.
Discard bay leaves and serve the custard over the mixed berries.