serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
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
- 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.
- 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.
- 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.
- Transfer the bay leaf and Comté custard to a bowl and serve with crackers, sliced apple and raspberry jam.
Photography by Jiwon Kim.
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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
Flavour Packed Leaves
