Mint Custard
200 ml Milk
3 Egg yolks
40 g Sugar
� tsp Vanilla essence
1 Tbls Cr�me de menthe
1 tsp Chopped mint leaves
Method
Bring the milk, vanilla essence to the boil in a heavy-based saucepan. Whisk the egg yolks and sugar until white in colour. Slowly add the hot milk to the egg mixture. Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon. Do not boil. Refrigerate until cold and fold in cr�me de menthe and mint leaves.
1.Measure 300mls milk into a jug
2.In a small bowl mix together the sugar and cornflour and several tablespoons of the milk to make a smooth paste.
3.Place the milk in a pan and add the cornflour and sugar paste.Stir well to combine and slowly bring to the boil stirring all the time.
4.As the mixture thickens add the peppermint extract to taste.If using add the food colouring.