5 large egg yolks
¼ cup superfine sugar
1 cup whole milk
1 ¼ cups heavy or whipping cream
2-3 bay leaves, fresh if possible, plus 4-6 more for garnish
2 lbs of mixed berries like blueberries, strawberries, raspberries or currant that have been stemmed and hulled.
Combine egg yolks, and sugar in a medium bowl and whisk until pale and thick.
Combine the egg yolk mixture, milk, cream, and bay leaves in a medium saucepan.
Heat the mixture gently over medium-low to low heat, stirring constantly, until the custard thickens enough to leave a velvety coating on the back of a wooden spoon or reaches a temperature 175°F. Do not bring to a boil or it will curdle.
Remove the mixture from the heat as soon as you have obtained the correct thickness and continue to stir for 2 more minutes.
Place the berries in a dish, pour the custard over the berries, garnish with bay leaves and serve.