Lemon verbena creme anglaise

Lemon Verbena Creme Anglaise recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Lemon verbena creme anglaise is a delicate and creamy dessert sauce that beautifully highlights the vibrant flavors of lemon verbena. This recipe takes a classic French creme anglaise and infuses it with the refreshing and citrusy notes of lemon verbena leaves. The result is a smooth and luscious sauce that pairs perfectly with desserts like fruit tarts, cakes, or even drizzled over fresh berries. With its light and aromatic profile, this lemon verbena creme anglaise is sure to elevate any dessert to a new level of sophistication.

Keywords: lemon verbena, creme anglaise, dessert sauce, citrusy, refreshing

Lemon verbena creme anglaise details

Lemon verbena creme anglaise, recipe Rating: 4.6
Number of votes:107 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.

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

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 Cakes and with Blueberry Sorbet