Peppermint Creme Anglaise

MANTENER PANTALLA ENCENDIDA

Rendimiento: Makes 1 2/3 cups

Ingredientes

Ingredients

1 1/2 cups heavy cream

1/3 cup sugar

1/4 cup coarsely chopped peppermint candy (about 9 round candies)

2 drops peppermint extract (or more if desired)

4 egg yolks

5 drops red food coloring

VALORA ESTA RECETA

Basado en 10 valoración

Método de preparación

In 1 ½-quart saucepan on Wolf cooktop over medium heat, place cream, sugar, peppermint and extract.
Bring to a gentle simmer, stirring to dissolve candy pieces.
When candy is dissolved, reduce heat to low.
Meanwhile, place egg yolks in a small bowl and whisk.
When cream mixture is heated for 5 minutes or until just simmering, mix ½ cup slowly into yolks.
Slowly pour egg mixture into pan, stirring constantly.
Cook about 5 minutes or until slightly thickened. Pass through a fine strainer.
Cover and chill in Sub-Zero refrigerator for at least 1 hour.
Serve over Decadent Chocolate Cake.