- 350 ml heavy cream
- 125 ml milk
- 1 bunch fresh mint
- 6 egg yolks
- 75 g sugar
- 4 tbsp demerara sugar
- fresh strawberries, sliced
- Preheat the oven to 275 F.
- Put the cream and milk in a saucepan with the mint.
- Bring to a boil, then remove from the heat and infuse 2 hours.
- Whisk the egg yolks, and the sugar until creamy.
- Bring the milk back to a boil and seive into the egg mixture.
- Divide between 4 ramekins. Bake for 40 minutes.
- Chill.
- Dust with the demerara sugar.
- Glaze with a blowtorch.
- Serve with the strawberries.