Bay and Rosemary Custard

Step 1: Preheat oven to 300 degrees F.

Step 2: In a saucepan over medium high heat combine 1 1/4 cups cream, sugar, rosemary and the bay leaves, cook until bubbles from around the edges. Remove from heat and let steep 15 minutes; strain, discarding herbs. Return cream the same pan over medium heat.

Step 3: In a bowl whisk together the eggs and yolks and after they are combined whisk about 1/4 cup of the hot cream into the eggs and then stir the egg mixture back into the pan with the cream. Remove from heat and strain through a fine mesh sieve.

Step 4: Divide custard between 8 (3 ounce) espresso cups or custard cups and place in a baking dish. Pour boiling water into the baking dish to come about halfway up the sides of the cups. Bake for 30 minutes or until custards are set. Transfer cups to a wire rack; cool and then chill until firm for at least 4 hours.

Step 5: In clean bowl whip remaining cream (1/2 cup) until stiff peaks form, fold in yogurt, lemon zest and salt.

Step 6: Serve custards with a dollop of the yogurt cream.