Lemon verbena crã¨me anglaise recipe

Lemon Verbena Crème Anglaise recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This Lemon Verbena Cr�me Anglaise recipe is a delightful twist on the classic French custard sauce. Made with fresh lemon verbena leaves, this creamy and fragrant dessert sauce adds a burst of citrusy flavor to any dish. Perfect for drizzling over fresh berries, cakes, or even a warm slice of pie, this recipe is a must-try for those who appreciate the delicate balance of sweetness and tanginess.

Keywords: Lemon verbena, cr�me anglaise, recipe, custard sauce, citrusy flavor.

Lemon verbena cr�me anglaise recipe details

Lemon verbena crã¨me anglaise recipe, recipe Rating: 4.6
Number of votes:113

Ingredients:

2 cups whole milk

1/2 cup granulated sugar

pinch of salt

6 large egg yolks, lightly whipped

1/2 cup fresh lemon verbena leaves

Instructions:

This cake is an all-out elegant dessert so serve it on your nicest plates and garnish with a sprig of fresh lemon verbena leaves.

Over medium high heat in a medium saucepan scald the milk removing the “skin” that forms on the top. Remove the pan from the heat and add the lemon verbena leaves. Allow to steep for one hour.

Re-scald the milk and remove the “skin” that forms. Lower the heat to low. Add the sugar and salt to the egg yolk mixture and combine.

Add 1/2 cup of the hot milk mixture to the whipped egg yolk mixture and stir to combine and warm up the eggs. Return the warmed, yolk mixture back into the pot and combine, stirring constantly, cooking on low heat until it thickens and coats a spoon or reaches a temperature of 180 degrees on a thermometer. Strain the mixture through a fine sieve and chill on an ice bath.

Topping for:Baked In Heaven Maine Blueberry Almond Cakesand with Blueberry Sorbet