Put the bay leaves, lemon rind and
cream in a small saucepan and heat gently until it reaches boiling
point.
Remove from the heat and set aside
for 120 minutes to infuse.
Whisk together the eggs, egg yolk
and sugar until the mixture is pale and creamy and then whisk in the
lemon juice.
Strain the cream mixture through a
fine sieve into the egg mixture and stir until combined.
Pour the custard into 8 individual
ramekin dishes and place on a baking sheet.
Bake in oven, 250F, gas mark 1/2,
50 minutes or until the custards are almost set in the middle.
Leave until cold and chill until
required.
Return to room temperature before
serving.
Serves 7
This recipes is a variation of the old
classis lemon tart. Here, the lemon custard is infused with bay leaves,
giving it a heady scent. The custard is baked in a very low oven; if the
oven is too hot the custard will curdle. Check after 40 minutes - the
centers should be almost set but still move a little - they will firm up
as they cool.
