COMMENT:
From April throughout the summer months, it is very easy to find fresh berries from strawberries to wild mulberries. We have enrobed these sweet, bountiful berries in a luxurious custard flavored with the delicate essence of bay leaves.

INGREDIENTS:

• 5 large egg yolks
• ½ cup granulated sugar
• 2 cups heavy cream
• 1 tsp vanilla
• pinch of nutmeg
  
• 2-3 fresh bay leaves, not dried
• 6 cups mixed fresh berries such as strawberries, raspberries, blueberries, blackberries or wild mulberries
  

METHOD:
Beat egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes. Transfer yolk mixture to a 2-3 quart heavy saucepan and stir in cream, vanilla, nutmeg and bay leaves. Cook over moderately low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and registers 175 degrees F on an instant read thermometer, about 8-10 minutes. Do not boil! Remove from heat and cool custard to room temperature in pan, stirring frequently to prevent skin from forming, about 1 hour. Discard bay leaves and serve custard over berries in a martini glass with bay leaf for garnish.