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CHEF'S MINT CREME ANGLAISE
Chef's Mint Creme Anglaise
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 ..
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INGREDIENTS
- 10 egg yolks
- 5 Tbsp sugar
- pinch salt
- 3 1/4 cups whole milk
- 1/2 cup fresh mint leaves
DIRECTIONS
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RECIPE BACKSTORY
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
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