Mint Creme Anglaise
Author/Submitted by: New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris,
Formatted by Carolyn Shaw (3-96)
Creme De Menthe
Fresh mint leaves, chopped
Green or white creme de menthe liqueur
Few drops green food coloring, optional
Beat egg yolks with remaining sugar, just to break them up.
Bring milk to a boil, then turn off heat. Slowly beat half the milk into the egg yolks, beating constantly. Beat into remaining milk in saucepan, beating constantly.
Cook over low heat, stirring constantly with a large wooden spoon, just until mixture thickens and coats the back of a spoon. DO NOT LET BOIL!!!!!!!!!! or it will curdle. The sauce will continue thickening as it cools.
Strain into a bowl, let cool slightly before stirring in creme de menthe. Tint with food coloring, if desired. Cover surface directly with plastic wrap. Chill until serving time, up to 2 days.
In a medium saucepan over moderate heat, scald milk with mint leaves and half the sugar. Remove from from heat and let stand at least 30 minutes. Strain, then return liquid to saucepan.
This recipe can be halved.