The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.
In a large mixing bowl, whisk egg yolks and sugar 3 minutes or until thick and pale. Transfer mixture to a
3-quart heavy saucepan. Stir in heavy whipping cream, vanilla, nutmeg and 2–3 bay leaves. Cook over medium-low heat 8–10 minutes, stirring constantly with a wooden spoon. Do not boil. Custard is done when mixture coats back of spoon and registers 175°F. Remove from heat and cool 1 hour or until custard reaches room temperature, stirring frequently. Discard bay leaves and serve custard over berries in a martini glass. Garnish each with a fresh bay leaf.