Global
Egg Yolk Custard (Sweet-Free)
A rich, creamy custard made with egg yolks and heavy cream. No sugar needed.
Ingredients
- 6 Egg yolks
- 1 cup Heavy cream
Cooking Steps
Heat cream gently until steaming.
Whisk yolks and slowly temper with warm cream.
Pour into ramekins and bake at 150°C (300°F) in a water bath for ~30 mins.
Plant & Growing Tips
Mint
- Not in the recipe, but grow mint for a refreshing garnish or to infuse a subtle flavour into your custard.
- Plant mint in a container to prevent its aggressive spreading, as it can quickly take over garden beds.
- Mint thrives in partial shade and consistently moist soil, though it can tolerate full sun if kept well-watered.
Raspberries
- Not in the recipe, but grow raspberries for a fresh, tart counterpoint to the rich custard.
- Plant raspberry canes in full sun (at least 6-8 hours) in well-drained, slightly acidic soil, providing a trellis or support system.
- Prune out old, fruited canes annually in late winter or early spring to encourage new growth and better yields.
Natural Pest Control
- For spider mites on mint, increase humidity around the plant and spray leaves with water or a mild insecticidal soap.
- Blast aphids off raspberry canes with a strong stream of water or introduce natural predators like ladybugs.
- Protect raspberries from Japanese beetles by hand-picking them in the early morning and dropping them into soapy water.
Harvest
Mint
- Snip stems with several leaves as needed, harvesting before flowering for the best flavour and to encourage new growth.
Raspberries
- Pick berries when they are fully coloured, soft, and easily detach from their core; they will not ripen further once picked.
