Mint Creme Anglaise

Submitted by Leta8076

"This is a creamy sauce used to decorate dessert plates, or as a side sauce. Especially good to dress up a chocolatey dessert."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 2 cups

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

directions

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.