A modern day twist on a school dinner favourite which works well with plum pie or anything chocolaty. This recipe makes enough custard to half fill the AGA stainless steel saucepot.
- 6 eggs
- 60g caster sugar
- 300ml milk
- 300ml double cream
- 10-15 fresh mint leaves
Separate the eggs into two bowls and add the sugar to the egg yolks and beat until light in colour.
In the AGA stainless steel saucepot, heat the milk and cream with the mint leaves on the Boiling Plate until just before boiling point. Remove from the heat and take out the mint leaves. Add the egg yolks and sugar mixture to the milk and whisk until fully combined.
Place the saucepot on the Simmering Plate and continue to whisk for about 15 minutes or until the custard is thick and creamy.
Serve warm with your favourite desert.
By Alexandra Dibble