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.