Mint Custard Recipes

WICKLEWOOD'S SCHOOL DAY'S GREEN CUSTARD

Steps:

• In a bowl, mix the cornflour, sugar and enough of the milk (about an ounce) to make a smooth paste.
• Meanwhile heat the remaining milk until almost boiling.
• Remove from the heat and stir into the cornflour paste, stirring well.
• Pour back into the pan and return to the heat, continue to boil, stirring continuously until thickens.
• Remove from heat and stir in the colouring and peppermint, mix well.
• Serve hot with chocolate concrete or chocolate brownies.

MINT CUSTARD

Steps:

• 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 crème de menthe and mint leaves.

LEMON MINT CURD

Steps:

• Place sugar and mint leaves in a food processor; process until blended., In a large heavy saucepan, whisk eggs, sugar mixture, lemon juice and lemon zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Immediately stir in minced mint., Transfer to a bowl; cool. Press plastic wrap onto surface of lemon curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.