250ml milk
20ml lemon aspen juice
7 egg yolks
45g castor sugar

Bring 500ml milk to the boil and remove from heat. Beat the egg yolks with the sugar until pale and fluffy. Mix in the hot milk and pour into a clean saucepan. Add the lemon aspen juice and using a wooden spoon, stir over low heat until thick. Cool by standing the saucepan in cold water and stirring the anglais. Taste and adjust with extra lemon aspen juice if necessary. If using lemon myrtle or aniseed myrtle as a flavouring add 2 to 3g of ground herb (teaspoon) to the yolk, milk and sugar mixture after it has been cooked to thickness and before cooling.

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