Julee Rosso, Sheila Lukins

Mint Creme Anglaise

Preparation info

  • 1½ to 1¾ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 2 cups milk
  • 2 cups (loosely packed) fresh mint leaves
  • 6 egg y

Method

  1. Combine the milk and mint leaves in a saucepan, and bring to a boil. Remove the pan from the heat, cover, and set it aside for 30 minutes.
  2. Strain the milk into another saucepan, pressing against the mint leaves to extract as much flavor as possible.
  3. Whisk the egg yolks and sugar together in a bowl until the mixture is light and thick.
  4. Reheat