Desserts Pudding: Basil Mint Custard by Recipe Cottage

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	Basil Mint Custard

		Basil - Mint Custard Sauce 2 cups half-and-half 1 vanilla bean, split in half lengthwise 8 egg yolks 1/2 cup sugar pinch salt 18 large fresh basil leaves 8 large fresh mint leaves 2 - 3 Tbsps green Chartreuse Place the half and half in a heavy saucepan (not aluminium) over medium heat. Scrape the vanilla seeds into the liquid; add the vanilla pod and bring to a boil. Place the egg yolks, sugar, and salt in a bowl; whisk until combined. Very gradually whisk the hot liquid into the egg-yolk mixture. Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard lightly coats the back of the spoon, usually 5-8 minutes. Do not allow to boil. Remove from the heat and strain. Let cool. Bring a small pan of water to the boil. Add the basil and mint leaves; blanch for 30 seconds. Drain and immediately plunge the herbs into a bowl of ice water (this will set the green colour). Remove the herbs from water and gently press out excess water. Place the cooled custard and the herbs in a blender and puree. Add Chartreuse to taste and transfer to a glass pitcher. Keep the custard refrigerated, covered with plastic wrap. Serve in a pitcher with summer fruits such as pitted cherries and red currants, mixed berried with plum, peach and nectarine sections and a mixture of various melons. Sprinkle with superfine sugar and toss gently. Let stand for at least 30 mins. to form a light, natural syrup. Serve the fruit cold, drizzling each portion with some of the sauce. Makes 2 1/3 cups (6-8 servings).