For this recipe you must put bay's association with stews and stocks out of your mind. The flavor of the fresh leaves is full of sweet spice. When I was dining at a small restaurant in Sussex, England, I had a wonderfully subtle bay leaf custard for dessert, and I learned there is a long history of bay being used to flavor sweet custards or rice pudding before vanilla was widely available. I like to use both. Fresh bay gives the custards a warm comforting flavor with hints of nutmeg and citrus and perfectly complements the crisp caramelized topping. Most important, it's subtle enough to be respectful of this classic dessert's simplicity.
Ingredients
Few foods are as satisfying as a steaming bowl of hot homemade broth. Make this once every several months, freezing in varied sized containers. Enjoy on its own simply seasoned with salt, or in soups, for quick pan sauces, or instead of oil in dressings. You haven't experienced risotto until you've tasted it with this quality of stock.