| 1. |
In a bowl macerate the strawberries in the maple syrup and Grand Marnier for 1 hour, set aside.
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| 2. |
Custard
In a double saucepan or in a pan over very low heat, stir together the egg yolks, maple syrup and Grand
Marnier. Add the hot milk, cornstarch and vanilla essence. Cook stirring constantly until the custard will
coat the back if a wooden spoon. Turn into a bowl, cool and set aside.
Just before serving stir the fruit into the custard.
Spoon into dessert dishes and decorate with the mint leaves; serve with the wafers or cookies.
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