Sweet warmth with a lemony zing

Homemade custards require commitment – you’ll have to keep whisking until they thicken. But steeping evergreen herbs in hot milk means sweet bowls of rosemary, thyme, comfort and joy.

3 egg yolks

half tablespoon caster sugar

250ml milk

a few thyme or rosemary sprigs, or a sage or bay leaf

Whisk the egg yolks and sugar together in a large bowl.

Put the winter herbs and the milk together in a saucepan and bring slowly to the boil. As it begins to bubble, remove the pan from the heat and pour over the egg yolk mixture, stirring constantly.

Pour the liquid back into the pan and whisk continuously over gentle a heat until the the custard thickens.

Serve hot over fruit, or keep and eat cold.

For 2


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