Since I was on a custard kick I was thinking and suddenly my mind said "Hey man, I wounder how mint would taste with custard". Soooo, I did a quick Google search, lo and behold, this popped up http://www.food.com/recipe/wicklewood-rsquo-s-school-day-rsquo-s-green-custard-439398#activity-feed
So I mixed this up and it is strangely good and hard to put down. There are some recipes that call for creme de menthe, but alas I have none.
Cool Mint(CAP) 2-3% (I did 3% but feel 2% would be plenty to keep the custard more noticeable)
Custard(INW) 2%
Fresh Cream(FA)1%
Vanilla Bourbon(INW or FA) .5% (I'm sure Classic would work)
Give it a week or more to steep.
If you have creme de menthe and try it, please let me know how it works out.
(Who makes a good creme de menthe? I feel this mix is worth the pursuit of different minty avenues.)
So I mixed this up and it is strangely good and hard to put down. There are some recipes that call for creme de menthe, but alas I have none.
Cool Mint(CAP) 2-3% (I did 3% but feel 2% would be plenty to keep the custard more noticeable)
Custard(INW) 2%
Fresh Cream(FA)1%
Vanilla Bourbon(INW or FA) .5% (I'm sure Classic would work)
Give it a week or more to steep.
If you have creme de menthe and try it, please let me know how it works out.
(Who makes a good creme de menthe? I feel this mix is worth the pursuit of different minty avenues.)