Bring the milk, cream and pine needles up to the boil. Turn off the heat and leave for 30 minutes to infuse.
When the mix has infused, slowly bring back up to the boil and start whisking together the egg yolks and sugar until pale. When the mix is boiling turn off the heat and whisk in the egg yolk mix. Keep whisking until the mix has cooled down a little. Pass through a chinoise into a