Bay Leaf Creams Recipe

In a saucepan, heat the heavy cream and bay leaves over medium heat until it starts to simmer. Remove from heat and let the bay leaves infuse for 10 minutes.

Meanwhile, in a mixing bowl, whisk together the sugar and egg yolks until pale and creamy.

Slowly pour the infused cream into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in the vanilla extract. Strain the mixture to remove the bay leaves.

Divide the cream among 4 ramekins or serving glasses. Allow to cool at room temperature, then refrigerate for at least 2 hours or until set.

Serve chilled, garnished with a fresh bay leaf, if desired.