Mint Creme Anglaise

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 -3 tablespoon fresh mint leaves, minced
• 3 cups heavy cream
• 1 cup milk
• 8 egg yolks
• 1 1/2 teaspoons vanilla
• 3/4 cup sugar
• 1 dash salt

Recipe

• 1 place egg yolks, vanilla, sugar and salt in a medium size metal or other heatproof bowl.
• 2 whisk together until well blended.
• 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 (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 then slowly add the egg/cream mixture back into the remainder of the heated cream, whisking to blend.
• 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 partially immerse pot in a bowl of ice water to stop cooking.
• 8 strain through a chinacap to remove most of the mint leaves.
• 9 chill immediately.