Black Peppermint Crème Anglaise Recipes

CREME ANGLAISE I

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.

MINT CREME ANGLAISE

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.

BLACK PEPPERMINT CRèME ANGLAISE

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.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

CRèME ANGLAISE

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

CARDAMOM CRèME ANGLAISE

Steps:

• Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)