SBS Food

www.sbs.com.au/food

Bay leaf and comté custard

Fresh bay leaves have a flavour profile similar to eucalyptus, with notes of menthol. Used in a custard with Comté cheese and served on crackers of your choice, this makes a quick and easy addition to any cheese and cured meat spread.

Bay leaf and comté custard

Credit: Jiwon Kim

  • serves

    4-6

  • prep

    5 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

5

minutes

cooking

10

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Flavour Packed Leaves

Flavour Packed Leaves

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Ingredients

  • 160 g milk
  • 160 g thin cream
  • 1 fresh bay leaf
  • 80 g comté cheese, finely grated
  • 4 egg yolks
  • 20 g cornflour
  • salt, to taste
  • 15 - 20 crackers
  • 1 green apple, sliced, to serve
  • raspberry jam, to serve

Instructions

  1. Heat the milk, cream, bay leaf and cheese in a small, heavy-based saucepan over low heat, stirring frequently, until it reaches 70 - 80˚C.
  2. Meanwhile, in a medium bowl, whisk together the egg yolks and cornflour. Once the milk mixture has reached temperature, gradually add ½ the milk mixture to the eggs, whisking continuously to prevent the yolks from scrambling. Pour the egg and milk combination back into the saucepan and season generously with salt.
  3. Cook the custard over low heat, whisking vigorously until thickened, then remove from the heat. Pour the custard through a fine mesh sieve into a flat metal tray that will fit in the freezer. Discard the bay leaf and cover the custard with a layer of plastic wrap to prevent a skin from forming, then freeze for 15 minutes, or until completely cooled.
  4. Transfer the bay leaf and Comté custard to a bowl and serve with crackers, sliced apple and raspberry jam.


Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Flavour Packed Leaves

Flavour Packed Leaves

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 18 April 2024 9:30am
By Shashank Achuta
Source: SBS



Share this with family and friends