Fresh Mint Custard

A smooth custard that coats the palate, defined by the herbal power of infused mint. The texture is silky, dense, and holds perfectly on the spoon.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 370
• Protein: 12 g
• Carbs: 27 g
• Fat: 24 g

Ingredients

• 250 ml Whole milk ( liquid )
• 250 ml Cream ( full fat )
• 1 piece Mint fresh ( bunch, leaves only )
• 5 piece Egg ( yolks only )
• 80 g White sugar ( granulated )
• 1 piece Vanilla sugar ( sachet )

Instructions

1. Mint infusion

   In a saucepan, bring the whole milk and cream to a simmer. As soon as the first bubbles appear, toss in the mint leaves, cover, and let infuse for 10 minutes off the heat.

2. Whisking the yolks

   Whisk the egg yolks vigorously with the white sugar and vanilla sugar until the mixture lightens in color and becomes frothy.

3. Combining the custard

   Strain the infused milk through a fine-mesh sieve to remove the leaves. Slowly pour the hot liquid over the eggs while stirring constantly to avoid curdling the yolks.

4. Bain-marie baking

   Divide the mixture into ramekins. Place them in a baking dish filled halfway with hot water. Bake at 150°C. The custard is ready when set at the edges but still jiggly in the center.

Chef's tips

• Do not boil the milk too hard, as it would destroy the delicate mint flavor.
• The bain-marie is crucial: if the water is too hot, the custard will boil and create holes.

Storage

Store in the refrigerator for up to 48 hours. Cover with film to prevent a skin from forming.