Preheat the oven to 300°F.

Cook the peas in a pan of lightly salted boiling water for 5-6 mins until tender.

Drain the peas.

Place the cooked peas in a food processor with the milk and half the cream.

Process the mixture to a smooth puree.

Add the egg yolks, mint, and remaining cream to the pea puree.

Season the mixture with salt and freshly ground black pepper.

Divide the mixture between six small buttered ramekins.

Cover the ramekins with foil.

Place the ramekins in a roasting pan.

Pour enough water into the roasting pan to come halfway up the sides of the dishes.

Bake for 1 hour until set.

Remove the ramekins from the pan and leave to cool.

Chill for 1 hour.

Sprinkle the Parmesan cheese over the ramekins.

Place the ramekins under a preheated broiler for a few mins until the cheese turns golden.

Serve garnished with mint sprigs.