Bay and Rosemary Custard

Bay and Rosemary Custard

Bay and Rosemary Custard
Chef Steven Brown of Tilia serves these custards in egg-shells, but espresso cups work just as well. The yogurt helps to balance the sweetness of the rosemary-infused custard.Ariana Lindquist

Chef Steven Brown of Tilia in Minneapolis serves these custards in eggshells, but espresso cups work just as well. The yogurt helps to balance the sweetness of the rosemary-infused custard.

Featured in: North Country Fare by Matt and Ted Lee