Mint Creme Anglaise Recipes

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MINT CREME ANGLAISE



Mint Creme Anglaise image

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

Provided by Leta8076

Categories     Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 7

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

Steps:

  • Place egg yolks, vanilla, sugar and salt in a medium size metal or other heatproof bowl.
  • Whisk together until well blended.
  • Heat heavy cream, milk and 1 Tbls mint leaves in a medium size saucepan over medium heat until it JUST begins to simmer.
  • (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.
  • Then slowly add the egg/cream mixture back into the remainder of the heated cream, whisking to blend.
  • 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).
  • Partially immerse pot in a bowl of ice water to stop cooking.
  • Strain through a chinacap to remove most of the mint leaves.
  • Chill immediately.

Nutrition Facts : Calories 1806.7, Fat 152.8, SaturatedFat 90.8, Cholesterol 1261.4, Sodium 302.9, Carbohydrate 93.3, Fiber 0.1, Sugar 76.1, Protein 21.1

CREME ANGLAISE I



Creme Anglaise I image

Spice with ground cinnamon or cloves, if desired.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 4

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
⅓ cup white sugar

Steps:

  • In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  • While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g

BLACK PEPPERMINT CRèME ANGLAISE



Black Peppermint Crème Anglaise image

The clean, refreshing note of black peppermint always says summer to me. Churn this sauce in an ice cream maker and you'll have a great peppermint ice cream.

Yield makes about 1 1/2 cups

Number Of Ingredients 5

1 1/3 cups (320g) heavy cream
1/2 vanilla bean, split and scraped
Packed 2/3 cup (25g) black peppermint leaves
1/4 cup plus 1 tablespoon (62g) sugar
4 large egg yolks

Steps:

  • Put the cream, vanilla pod and seeds, and mint in a saucepan. Bring to a boil over medium-high heat. Remove from the heat and infuse for 20 minutes. Remove the vanilla pod. Mix the cream with an immersion blender.
  • Set up an ice bath in a large bowl.
  • Add the 1 tablespoon sugar to the peppermint cream. Bring to a simmer over medium heat.
  • Whisk the yolks with the 1/4 cup sugar in a medium bowl. When the cream is simmering, slowly whisk about 1/2 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the sauce reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the sauce, you're very close to the right temperature.
  • Strain the sauce into a medium bowl and set into the ice bath. Chill completely, stirring often. Cover with plastic wrap, and store in the refrigerator for up to 1 week.

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