Crema De Laurel

Directions

For Caramel: Combine the ingredients in a small, heavy saucepan.

Bring the mixture to a boil over medium heat, stirring occasionally and brushing down any sugar crystals from the side of the pan with a brush dipped in cold water.

Continue to cook, without stirring, until syrup turns a medium amber color.

Immediately strain caramel (reserving the bay leaf) into a 12 x 4½ x 4-inch terrine or 9×5×3-inch loaf pan.

Swirl rapidly to coat the bottom and sides.

Invert the mold over parchment paper or waxed paper.

Cool.

For Custard: Preheat the oven to 375℉ (190℃).

In a large mixing bowl, whisk together the egg yolks, eggs, sugar, and amaretto until pale and light, about 3 minutes.

Gently whisk in the milk and cream.

Strain into the mold and place the mold in a roasting pan.

Put the pan on the center rack of the oven and place a bay leaf in the center of the custard.

Add enough hot water to the roasting pan to come ⅓ of the way up the outside of the mold.

Bake until just set, about 4½ hours ( the 9 x 5 x 3-inch loaf pan may take slightly longer.)

Remove from the water bath and cool to room temperature on a rack.

Refrigerate if desired.

Place reserved caramelized bay leaf on top, slightly overlapping baked leaf.

Serve cold or at room temperature.