Bay infused burnt cream
Serves six- best served with fresh Strawberries . This recipe makes the most of the clove type sweetness of the Bay leaf.
2 cups fresh basil leaves, packed
500ml full cream milk
500ml double cream
8 young, fresh Bay leaves
Finely grated zest of an orange
3 large eggs
150g Castor sugar , plus a tablespoon extra for sprinkling on top
- Pour, milk, cream bay leaf and orange zest into a pan. Bring to a gentle simmer ,just until bubbles appear around pan edges. Turn off heat and cover for 30 minutes to allow to infuse.
- Strain through a fine sieve into a bowl.
- Preheat oven to 170C/ or gas mark 3.
- In a bowl whisk the eggs,egg yolks and sugar and then stir in the infused cream. Strain the custard through a fine sieve again into a large pouring jug
- Arrange six ramekins in a roasting tray (not touching) Pour custard into each so it almost reaches the top.Put the tray into the oven and carefully pour hot water from a kettle into the tray to come about halfway up the sides of the ramekins
- Bake for 30 – 40 mins until the custards are just set- they should still wobble a bit in the middle. Remove the tray from the oven , lift ramekins out and leave to cool before refrigerating for at least three hours or overnight.
- Just before serving, sprinkle a fine layer of Castor sugar on each (about a teaspoon) and pop under a hot grill until sugar caramelizes and turns deep golden brown . Careful not to blacken.