I have organic raspberries, and oh how a mint creme anglaise would be just perfect with that. We have a practical on creme anglaise tomorrow, so I thought I would practice. We'll probably just put vanilla extract in our custard tomorrow, but for some reason I wanted to try mint flavoured creme anglaise. I made such a small amount (12 oz) that I couldn't temp the custard with my bimetallic stem thermometer, so I hope I cooked the custard correctly. Here is a picture of how the custard coats the back of a metal spoon.
To infuse the mint, I used an unused, empty tea bag and filled it with 1 teaspoon of dried mint leaves. Initially I was going to use fresh mint leaves, but I couldn't find any at my local Shaw's (to my suprise). I put the mint leaf bag in the warm custard (after it was cooked) for about an hour. After tasting, I think it gave the custard the perfect amount of fresh mint taste. I also think there is a slight paper taste, so next time I'll try using my metal tea infuser instead of the paper bag. Here's the mint leaf bag after I removed it from the custard.
I'm planning to buy a chocolate desssert from the local bakery tomorrow and plan to plate that with the creme anglaise and the raspberries.
To infuse the mint, I used an unused, empty tea bag and filled it with 1 teaspoon of dried mint leaves. Initially I was going to use fresh mint leaves, but I couldn't find any at my local Shaw's (to my suprise). I put the mint leaf bag in the warm custard (after it was cooked) for about an hour. After tasting, I think it gave the custard the perfect amount of fresh mint taste. I also think there is a slight paper taste, so next time I'll try using my metal tea infuser instead of the paper bag. Here's the mint leaf bag after I removed it from the custard.
I'm planning to buy a chocolate desssert from the local bakery tomorrow and plan to plate that with the creme anglaise and the raspberries.
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