Bay leaf creams

Add the slightly sweet, slightly spicy bay-leaf flavour to elevate this simple custard to an elegant, innovative dessert. Make the bay leaf creams at least the day before you want to eat them, to allow the flavour to infuse

  • Prep:10 mins
    Cook:15 mins
    , plus infusing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 337
  • fat 21g
  • saturates 13g
  • carbs 33g
  • sugars 33g
  • fibre 0g
  • protein 3g
  • salt 0.1g


  • 3 gelatine leaves
  • 300ml double cream
  • 300ml milk
  • 200g golden caster sugar
  • 4 fresh bay leaves
  • 100g golden granulated sugar
  • 4 fresh bay leaves
  • ½ lime, juiced


  1. To make the syrup, dissolve the sugar in a pan with 150ml water over a low heat, and bubble until it reduces by almost half. Put the bay leaves in a bowl (scrunch them in your hands first), then pour in the hot syrup and lime juice, cover and leave in a cool place for at least 4 hrs to infuse (if you have time, do this ahead and leave it for at least two days). Strain into a bottle. Will keep chilled for up to a week. If you want to keep it for longer, then bring the syrup back up to the boil before bottling it.

  2. Soak the gelatine leaves in a bowl of cold water and set aside. Put the cream, milk, sugar and bay leaves (again, scrunch them as you add them) in a pan and bring to the boil. Stir to dissolve the sugar, then take off the heat. Gently squeeze the excess water from the gelatine, then stir into the hot cream until completely dissolved. Leave to cool for 10 mins, then fish out the bay leaves. Pour into six to eight decorative glasses and leave to set in the fridge overnight. Pour the syrup over the creams just before serving.

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