Fresh Mint Custard
Ingredients
- 250 mlWhole milk (liquid)
- 250 mlCream (full fat)
- 1 pcMint fresh (bunch, leaves only)
- 5 pcEgg (yolks only)
- 80 gWhite sugar (granulated)
- 1 pcVanilla sugar (sachet)
Method
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.
- 1
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
Whisk the egg yolks vigorously with the white sugar and vanilla sugar until the mixture lightens in color and becomes frothy.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Cover with film to prevent a skin from forming.
