Mint Creme Anglaise

1. 1

   In a heavy medium saucepan, combine the cream and mint and bring just to a boil over high heat.

2. 2

   Remove from the heat to set aside to steep for 45 minutes.

3. 3

   Strain the cream and return it to the saucepan; reheat until warmed through.

4. 4

   In a medium bowl, whisk the egg yolks with the sugar until blended.

5. 5

   Gradually whisk in the hot cream.

6. 6

   Pour the mixture in a clean saucepan and cook over moderate heat, stirring constantly with a wqooden spoon, until it reaches 160F, is slightly thickened and just coats the back of a spoon, 6 to 8 minutes.

7. 7

   Don't let the custard boil, or it will curdle.

8. 8

   Immediately strain the custard into a metal bowl and set it into another larger bvowl of ice water to cool, stirring occasionally.

9. 9

   Stir in the vanilla.

10. 10

    Cover and refrigerate until chilled for up to 1 day.

* Per serving · 4 servings · Values may vary.

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