Spearmint Custard

Pantry/Shopping list:

• Zest of one lemon
• 1/3 cup of raw castor sugar
• 4-5 sprigs of spearmint
• 1/3 cup of plain flour
• 2 eggs
• 500ml of milk

Remove spearmint leaves from their stems and chop or process until fine. Mix together leaves, lemon zest, sugar and flour in a saucepan. In a jug beat together milk and eggs. Pour milk mixture into mint mixture stirring to combine. When smooth, place over medium heat. Stir without boiling until custard thickens and coats the back of a spoon (approx. 10mins).

Delicious served poured over vanilla ice cream!

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