2 Tbls chopped mint leaves
2 cups milk (can be part or all whipping cream)
1/3 cup sugar
2 Tbls cornstarch
1/8 tsp salt
2 egg yolks, slightly beaten
2 Tbls butter
1 tsp vanilla
pint raspberries
Heat mint leaves and milk until almost boiling. Remove from heat and let sit for 10-15 minutes. Strain milk to remove mint leaves.
Mix the sugar, cornstarch and salt together and slowly stir in the minted milk. Cook over medium heat, stirring
constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes, cool
and top with raspberries.
