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Bay Anglais

Yield Makes 2 1/3 cups


  • 2 cups heavy whipping cream
  • 10 bay leaves, torn in half
  • 6 egg yolks
  • 1/3 cup sugar

How to Make It

  1. 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.

  2. 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.