The freshness of this mint-flavoured custard goes brilliantly with all berries. It is also excellent with chocolate ice cream or my chocolate truffle cake with candied kumquats.
500ml (2 cups) milk
125g (scant ⅔ cup) caster (superfine) sugar
75g (2½oz) mint leaves and stalks, coarsely chopped
6 egg yolks
Put the milk in a saucepan with two-thirds of the sugar and bring to the boil over a medium heat. Add the mint, take the pan off the heat, cover and leave to infuse for 10 minutes.
In a bowl, whisk the egg yolks and the remaining sugar to a light ribbon consistency. Bring the milk just back to the boil, then pour on to the egg yolks, whisking continuously. Pour the mixture back into the saucepan. Cook over a low heat, stirring all the time with a wooden spatula or spoon, until the custard lightly coats the back of the spatula (see Crème anglaise).
Immediately pass the crème anglaise through a chinois into a bowl and set aside until completely cold, stirring occasionally with a spatula to prevent a skin forming. Once cold, cover with cling film (plastic wrap) and keep in the fridge for up to 3 days until ready to use.