Ingredients
4 egg yolks
75 gm castor sugar
400 ml cream
1 tsp vanilla essence caramel
75 gm sugar
75 ml water
Drops of peppermint oil
400 gm sliced seasonal fruit
2-3 Tbsp castor sugar
Method
Beat egg yolks and sugar together.
Boil cream and pour onto the egg mixture, stir to mix.
Add vanilla essence and strain into a 1″ deep ovenproof dish.
Bake at 170 degrees until set.
Chill overnight.
To make caramel:
Dissolve sugar in water.
Boil to a deep caramel color.
Add mint flavoring.
Then pour onto an oiled tray.
Allow it to set.
Sprinkle over custard before serving.