coat the bottom and sides. Invert the mold over parchment paper or waxed paper. Cool. For Custard: ============ Preheat the oven to 190ºC . In a large mixing bowl, whisk together the egg yolks, eggs, sugar, and amaretto until pale and light, about 3 minutes. Gently whisk in the milk and cream. Strain into the mold and place the mold in a roasting pan. Put the pan on the center rack of the oven and place a bay leaf in the center of the custard. Add enough hot water to the roasting pan to come
1.3 of the way up the outside of the mold. Bake until just set, about 1.5 hours ( the 9 x 5 x 8 cm loaf pan may take slightly longer.) Remove from the water bath and cool to room temperature on a rack. Refrigerate if desired. Place reserved caramelized bay leaf on top, slightly overlapping baked leaf. Serve cold or at room temperature.