Chef's Mint Creme Anglaise


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Why I Love This Recipe

From my days as a restaurant pastry chef, this is a staple that we had on hand every day. It's the basis for many items in the pastry kitchen including creme brulee, ice cream, pots de creme, sabayon and mousseline sauce. It's a basic technique every baker should master.

Makes 3 1/2 cups


Ingredients You'll Need

10 egg yolks
5 Tbsp sugar
pinch salt
3 1/4 cups whole milk
1/2 cup fresh mint leaves


Directions

Questions, Comments & Reviews



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