Sian Redgrave’s Bay Leaf Custard

The Recipe

(serves 6) 

FOR THE CUSTARD

6 egg yolks  

½ cup caster sugar  

1 vanilla bean, split in half with the seeds scraped 

2 fresh bay leaves  

1 cup cream  

1 cup full cream milk  

1 cup cream additional for whipping 

1. Pour the cream and milk into a medium saucepan and add the bay leaves, vanilla bean and its seeds. Set over a medium low heat and bring to a simmer. Be careful here, ensuring that the mixture doesn’t boil. 
2. Meanwhile, whisk together the egg yolks and sugar until smooth.  
3. Once the milk and cream mixture is warm, remove from the heat and whisk into the egg and sugar mix. Pour the combined mixture back into the saucepan and back onto the heat, this time stirring continuously with a wooden spoon. The custard will begin to thicken. At this point, remove from the heat and strain through a fine sieve into a medium bowl, removing the bay leaves and the vanilla bean. Press a piece of cling film onto the surface of the custard and refrigerate until cold. 
4. Whip the remaining cream until soft peaks form. Fold in the chilled custard until combined.  

FOR THE SHORTBREAD

2 ¾ cups plain flour  

½ cup caster sugar  

225g salted butter, softened  

Zest of one lemon

1. Preheat the oven to 190C.  
2. Mix together the butter and the sugar with a wooden spoon in a mixing bowl or in a mixer with the paddle attachment. Be careful not to cream this together and allow the butter to become too soft.  
3. Add the flour and lemon zest and mix to a stiff consistency. When the mix just comes together it’s ready, you don’t want to overmix here as it will make the shortbread tough.  
4. Roll out the dough to rough square and then press into a 23cm x 23cm tin. Using a small knife, score the shortbread into fingers and then use a fork to prick over the top, creating even indentations.  
5. Bake for 15 minutes or until slightly golden. Allow to cool completely.