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Ingredients
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Custard
Biscuits
Method
Custard Preparation
- 1
Infuse the Milk and Cream
In a saucepan, combine 2 cups of milk, 1 cup of heavy cream, and 2 whole bay leaves. Heat over medium heat until just simmering, then remove from heat. Cover and let steep for about 30 minutes.
- 2
Prepare the Egg Mixture
In a mixing bowl, whisk together 4 large eggs, 1 cup of sugar, 1 tsp of vanilla extract, and a pinch of salt until well combined.
- 3
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins or a baking dish. Place in a larger baking pan and fill the pan with hot water to create a water bath. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
- 5
Cool and Serve
Remove the custard from the water bath and let cool at room temperature. Chill in the refrigerator for at least 2 hours before serving.
Biscuits Preparation
- 6
Combine Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, and 1 tsp of salt.
- 7
Cut in the Butter
Add 1 stick of cold unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 8
- 9
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a rectangle about 1 inch thick. Cut into rounds or squares using a biscuit cutter or knife.
- 10
Bake the Biscuits
Preheat the oven to 425°F (220°C). Place the biscuits on a lined baking sheet and bake for 12-15 minutes, or until golden brown.
- 11
Serve
Remove from the oven and let cool slightly before serving with the bay leaf custard.