Recipe - Bay Leaf Custard

Unflavored oil
4 One half cup Whole milk
6 Fresh or
3 Dried whole 2inch bay
leaves
4 Extralarge eggs
1 Extralarge egg white
1 teaspoon Worcestershire sauce
1/8 teaspoon White pepper; preferably not
too finely ground
1 pn Salt

CARAMELIZED SUGAR SYRUP
One half cup Granulated sugar
One half cup Boiling water; plus a little
more

From: Rebecca Radnor japlady@nwu.edu

Date: 6 Dec 1994 15:08:00 0500
1. Lightly oil six 7 to 8ounce capacity heatproof cups. Set cups on
trivet in steaming vessel, add hot water to come up to bottoms and leave on
stove.

2. Heat milk and bay leaves to simmer in heavy saucepan over medium heat.
Turn heat to low and simmer uncovered until reduced to 3 One half cups, about 20
minutes. Remove leaves, rinse and wipe clean. Set 1 fresh leaf or One half a
dried leaf in bottom of each cup, shiny side down. Set steamer over medium
heat.

3. Combine eggs, egg white and Worcestershire in measuring cup. If not 1
cup, make up difference with more egg white. Turn into mixing bowl and
whisk until blended, beating in as little air as possible (bubbles make
holes in finished custard). Slowly pour through fine wire mesh strainer
into clean bowl. Whisk in pepper and salt. Stir while pouring mixture into
cups to keep pepper grains distributed. Pour gently, so leaf stays in
place.

4. Lay foil over cups and cover vessel tightly. Steam, water barely
simmering, until a metal skewer emerges clean just inside edge of cup, 17
to 20 minutes. Center should quiver slightly (eggs will continue cooking
once out of steamer). Cover cups loosely with foil and refrigerate. May be
unmolded after 4 hours or next day. When cool, cover cups tightly.

5. To unmold, run thin knife around custard, against sides of cup. Set
small dish on top, turn over. If custard doesn't slip out, hold cup in
place and whack gently but firmly on counter. Scrape any custard off leaf,
remove scraps of custard and pour about 1 tablespoon caramelized sugar
syrup over top.

CARAMELIZED SUGAR SYRUP:

1. Cook sugar in a broad skillet (preferably nonstick) over medium heat,
shaking skillet frequently, until sugar melts completely and turns rich
amber, about 5 minutes. Do not allow to get darker, or syrup will be
bitter. Remove from heat and cool 1 to 2 minutes.

2. Add One half cup boiling water, stirring with wooden spoon. Cook over low
heat, stirring, until hardened caramel meltsbe patient. Turn into
measuring cup and add water to make One half cup. Refrigerate in tightly covered
jar.

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