Bay leaves are an excellent tool for infusing dishes with a warm, floral note. They add depth and complexity to dishes without overpowering other flavours.
Bay and vanilla crème brûlée custard tart with poached pears
Ingredients:
For the tart case (or use bought sweet shortcrust)
200g plain flour
100g unsalted butter, diced
50g icing sugar
1 egg yolk
2–3 tbspn cold water
For the custard filling
600ml whipping cream
6 fresh bay leaves
6 egg yolks
100g caster sugar
Freshly grated nutmeg
4 tbspn caster sugar
Method:
In a large bowl, use your fingertips to rub the butter into the flour until it resembles breadcrumbs and then stir through the icing sugar.
Add the egg yolk and cold water and mix until it comes together and forms a dough. Wrap in clingfilm and chill for at least 30 minutes.
Preheat your oven to 160˚C fan/180˚C/350˚F/gas mark 4.
Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) tart tin. Trim off the excess dough, prick the base with a fork and then freeze for 15 minutes.
Blind bake the tart case by adding scrunched up parchment paper (so it fills the corners) and baking beans. Bake for 15 minutes, remove the paper and beans, brush with beaten egg and bake for a further five minutes. This step ensures the base is sealed, so the filling won’t make it soggy. Set aside.
Make the custard filling by heating the whipping cream and bay leaves until almost boiling, then leave to infuse for 30 minutes. Remove the bay leaves.
Whisk together the egg yolks and caster sugar, then pour over the infused cream. Strain into the tart case and grate over fresh nutmeg.
Reduce the oven temperature to 140˚C fan/160˚C/325˚F/gas mark 3 and bake the tart for 35–40 minutes, so the custard is set, but still has a wobbly centre. Allow the tart to cool completely and then chill for at least two hours.
Sprinkle an even layer of caster sugar over the chilled tart and use a kitchen blowtorch to caramelise the top, creating a crisp layer that will harden when it cools.
Serve the tart with poached pears (add a couple of bay leaves to your poaching liquor) or a fruit sorbet to balance the flavours.
-
Rogue sellers and puppy farmers are exploiting Government licensing loopholes at the expense of responsible dog breeders, says The Kennel ClubThe Kennel Club launched a report in the House of Commons last week calling for an urgent review of current licensing regulations.
-
The real Bear Grylls: Country Life Quiz of the Day, July 2, 2025Britain's longest pier is among the highlights of Wednesday's Quiz of the Day.
-
How to make The Connaught Bar's legendary martini — and a few othersIt's the weekend which means it's time to kick back and make yourself an ice cold martini — courtesy of The Connaught Bar.
-
Gill Meller's tomato, egg, bread and herb big-hearted summer saladThis summer salad is for people who enjoy proper seasonal produce.
-
Sophia Money-Coutts: Why clinking glasses and saying ‘Cheers!’ is a tiny bit embarrassingSophia Money-Coutts is the new Debrett's and she's here every Wednesday to set some modern etiquette wrongs, right.
-
What do an order of Catholic priests and actor Hugh Bonneville have in common? They helped this West Sussex sparkling wine triumph over multiple French Champagne housesAfter being approached by a group of Catholic priests in 2006 to plant a vineyard, the power of the divine, and climate change, was on the winemaker Dermot Sugrue’s side.
-
11 golden rules for making a perfect cup of teaWe drink tea every day, but are we doing it correctly? Who decided on the rules and do they really matter? Jonathon Jones reveals all.
-
How to make Eton mess strawberry blondiesOur kitchen garden cook Melanie Johnson shares a mouthwatering recipe bringing together two of the greatest foodstuffs on the planet: strawberries and meringue.
-
The era of the £50 burger and chips is here — and it's a revelationThe second coming of the high-low restaurant — where chefs pair martinis with burgers — is here. Will Hosie tells more.
-
The imperfect science of the perfect martini and where you can get one in LondonDirty, dry, with fries, gin or vodka. There's a lot to think about for such a simple cocktail.
