Prep 10 mins
Cook 30 mins
Here's a refreshing change of pace dessert topping. This is delicious! It's great on about anything where a mint flavor is needed. I like to slice a piece of angel food cake, add ice cream,(your choice)then a dollop of the mint creme anglaise. Go a step further and drizzle on some choc. syrup!! Please use pure vanilla extract, it wil taste so much better. Times do not include steeping time.30
- 1 cup heavy cream
- 1⁄2 cup fresh mint leaves
- 2 egg yolks
- 2 tablespoons sugar
- 1⁄4 teaspoon pure vanilla extract
- In a heavy medium saucepan, combine the cream and mint and bring just to a boil over high heat. Remove from the heat to set aside to steep for 45 minutes. Strain the cream and return it to the saucepan; reheat until warmed through.
- In a medium bowl, whisk the egg yolks with the sugar until blended. Gradually whisk in the hot cream. Pour the mixture in a clean saucepan and cook over moderate heat, stirring constantly with a wqooden spoon, until it reaches 160°F, is slightly thickened and just coats the back of a spoon, 6 to 8 minutes. Don't let the custard boil, or it will curdle.
- Immediately strain the custard into a metal bowl and set it into another larger bvowl of ice water to cool, stirring occasionally. Stir in the vanilla. Cover and refrigerate until chilled for up to 1 day.