Recipe#9195

Title: Basil Mint Custard

Newsgroups: rec.food.cooking,rec.food.recipes 
 From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi) 
 Subject: Herbal Desserts: Basil Mint Custard Sauce 
 Organization: University of Melbourne 
 Date: Tue, 3 May 1994 04:02:25 GMT 
 Message-ID: <2pqeai$fp9@ariel.ucs.unimelb.EDU.AU> 

This is a creme anglaise, infused with fresh basil and mint.  Serve
 in a pitcher with summer fruits...some suggestions given in the recipe
 are: pitted cherries and red currants, mixed berried with plum, peach
 and nectarine sections and a mixture of various melons.  Sprinkle with
 superfine sugar and toss gently.  Let stand for at least 30 mins. to
 form a light, natural syrup.  Serve the fruit cold, drizzling each
 portion with some of the sauce.
 2 cups half and half, 1 vanilla bean, split in half lengthwise,
 8 egg yolks, 1/2 cup sugar, pinch of salt, 18 large fresh basil leaves,
 8 large fresh mint leaves, 2 - 3 Tbsps green Chartreuse.
 Place the half and half in  a heavy saucepan (not aluminium) over
 medium heat.  Scrape the vanilla seeds into the liquid; add the vanilla
 pod and bring to a boil.
 Place the egg yolks, sugar, and salt in a bowl; whisk until combined.
 Very gradually whisk the hot liquid into the egg-yolk mixture.  Return
 to the saucepan and cook over low heat, stirring constantly with a 
 wooden spoon until the custard lightly coats the back of the spoon,
 usually 5-8 minutes.  Do not allow to boil.
 Remove from the heat and strain.  Let cool.
 Bring a small pan of water to the boil.  Add the basil and mint leaves;
 blanch for 30 seconds.  Drain and immediately plunge the herbs into a
 bowl of ice water (this will set the green colour).  Remove the herbs
 from water and gently press out excess water.
 Place the cooled custard and the herbs in a blender and puree.  Add
 Chartreuse to taste and transfer to a glass pitcher.  Keep the custard
 refrigerated, covered with plastic wrap.
 Makes 2 1/3 cups (6-8 servings).