Peppermint Creme Anglaise

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Preparation:

In 1 1/2-quart saucepan on Wolf cooktop over medium heat, place cream, sugar, peppermint and extract. Bring to a gentle simmer, stirring to dissolve candy pieces. When candy is dissolved, reduce heat to low. Meanwhile, place egg yolks in a small bowl and whisk. When cream mixture is heated for 5 minutes or until just simmering, mix 1/2 cup slowly into yolks. Slowly pour egg mixture into pan, stirring constantly. Cook about 5 minutes or until slightly thickened. Pass through a fine strainer.  Cover and chill in Sub-Zero refrigerator for at least 1 hour. Serve over Decadent Chocolate Cake.

Makes 1 2/3 cups.