Mint Creme Anglaise

1. 1

   Place egg yolks, vanilla, sugar and salt in a medium size metal or other heatproof bowl.

2. 2

   Whisk together until well blended.

3. 3

   Heat heavy cream, milk and 1 Tbls mint leaves in a medium size saucepan over medium heat until it JUST begins to simmer.

4. 4

   (taste for mint flavor, and add more mint if needed; may take up to 3 tbls depending on strength of flavor desired) Temper the egg mixture by slowly whisking in about 1/3 of the hot cream mixture, adding it in a thin stream while whisking vigorously to avoid cooking the eggs.

5. 5

   Then slowly add the egg/cream mixture back into the remainder of the heated cream, whisking to blend.

6. 6

   Heat mixture over medium-low heat, stirring constantly with a spatula, until the anglaise coats the back of the spatula (just at 180F, but be very careful not to exceed 180F or mixture will curdle).

7. 7

   Partially immerse pot in a bowl of ice water to stop cooking.

8. 8

   Strain through a chinacap to remove most of the mint leaves.

9. 9

   Chill immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.