2 cups heavy whipping cream
10 bay leaves, torn in half
6 egg yolks
⅓ cup sugar
Procedure:
Heat cream in a heavy saucepan over medium-low heat 8 minutes or until hot. Remove from heat, add bay leaves, and let stand 10 minutes. Strain into a glass measuring cup; discard bay leaves. Whisk together egg yolks and sugar in a large bowl; gradually stir one-fourth of the hot cream into yolks, whisking constantly. Stir in remaining cream mixture. Transfer mixture back to saucepan. Cook over medium-low heat, stirring constantly, for 15 minutes or until custard is slightly thickened. Remove from heat; strain into a bowl. Cover and chill.
Recipe Type: Authentic10 bay leaves, torn in half
6 egg yolks
⅓ cup sugar
Procedure:
Heat cream in a heavy saucepan over medium-low heat 8 minutes or until hot. Remove from heat, add bay leaves, and let stand 10 minutes. Strain into a glass measuring cup; discard bay leaves. Whisk together egg yolks and sugar in a large bowl; gradually stir one-fourth of the hot cream into yolks, whisking constantly. Stir in remaining cream mixture. Transfer mixture back to saucepan. Cook over medium-low heat, stirring constantly, for 15 minutes or until custard is slightly thickened. Remove from heat; strain into a bowl. Cover and chill.
Book: John Besh, Coastal Living, March 2005
Recipe Author: Chef John Besh
Source: http://www.myrecipes.com/recipe/bay-anglais-10000001033109/