Crème brûlée with bay leaves recipe

Ingredients

8 servings 500 ml whole milk 500 ml cream 4 pieces of fresh bay leaves 1 piece of vanilla pod 8 pieces of eggs 200 g of sugar semolina 1 pinch of salt

Recipe preparation steps

1 First bring the milk and cream to the boil. As soon as they come to the boil, remove the saucepan from the stove and add the bay leaves, the vanilla pod cut in half and with the seeds scraped out, stir and leave to stand for 45 minutes. Remove the bay leaves and vanilla pod from the milk and cream, add to the egg mixture in the bowl and stir. Pour the mixture through a fine sieve into baking dishes (approximately 180 ml). Place the bowls on a baking tray or baking dish, cover with hot water to about half the height of the bowls and bake in a preheated oven for about 40 minutes. The custard should still be slightly lumpy in the centre when baked.