Total Time
Prep 5 mins
Cook 5 mins

back to the school days


  1. Bring the milk, vanilla essence to the boil in a heavy-based saucepan.
  2. Whisk the egg yolks and sugar until white in colour.
  3. Slowly add the hot milk to the egg mixture.
  4. Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon.
  5. Do not boil.
  6. Refrigerate until cold and fold in crème de menthe and mint leaves.