Mint Custard

1. 1

   Bring the milk, vanilla essence to the boil in a heavy-based saucepan.

2. 2

   Whisk the egg yolks and sugar until white in colour.

3. 3

   Slowly add the hot milk to the egg mixture.

4. 4

   Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon.

5. 5

   Do not boil.

6. 6

   Refrigerate until cold and fold in creme de menthe and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.