5 Egg yolks
50 gr Castor sugar
250 ml Milk
250 ml Cream
A good sized sprig of fresh mint (washed)
Put the milk and cream in a pan add the mint leaves no (stalks) and bring gently to the boil. Remove from the heat and remove the mint leaves (keep them)
In a bowl whisk the yolks and sugar until pale in colour and forms ribbons when you hold the whisk up.
Pour half the milk/cream on to the yolks/sugar and mix gently with the whisk then pour back in to the pan, be sure to scrape out the bowl.
Place pan back on a low heat and stir with a wooden spoon, as it heats, the custard will thicken but do not let it boil (unless you want minty scrambled egg) as soon as it has thickened remove pan and pour the custard through a strainer and throw the mint leaves back in.
Leave to cool and keep in the fridge until really cold and serve with your strawberries for a taste of summer!
The recipe above is a basic “Creme Anglais” and can be used in many ways, try:
- Adding a split vanilla pod instead of mint or..
- Slice some orange, sprinkle heavily with icing sugar and roast in a really hot oven until starting to caramelise and throw them in your hot custard and leave them in there or..
- Add some instant coffee granules or..
- Add some finely chopped 70% chocolate or..
- Be very modern and use things like bay or rosemary (That’s nice with poached fruit)
If you want you can leave out the cream from the recipe and just double the milk.