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kitchen - Custard Mint

Hi,

a new category: the kitchen. I cook for quite some time. But I never really had the opportunity to post.

So I start with the custard with mint.

Utensils needed:

• a kitchen scale,
• a heavy saucepan,
• a Chinese
• a whisk, a bowl
• ,
• a spatula or wooden spoon.

The cooking utensils to:

• a food processor. To whip the yolks and the final mixture is simpler
• one second heavy saucepan. Used for the water bath to heat the custard to prevent it from boiling,
• blender. Being my first custard, lumps appeared during cooking. It is in this case immediately stop the cooking, and spend the blender. Blend about 40 seconds, and regains its status cream creamy.

Ingredients: 50

• cup whole milk,
• 100 g white sugar
• 5-6 stems of mint leaves,
• 1 or 2 vanilla beans,
• 6 yolks eggs.

Explanations:

• Regarding sugar, mint leaves and vanilla, all depends on taste ... To adjust accordingly.
• The number of yellow by contributing to the amount of milk .... Only the yolks give it smoothness. The consistency of custard, more or less thick, depending on the amount of yellow in it.

recipe .... :

Let's go now in the thick of it.

Step - The first cooking

Heat the milk with mint leaves for 20 minutes turning:

Porter then boil the milk with the vanilla pods split in two, you scratch the inside.

Once at a boil, let steep for 20 minutes.

Second Stage - The move to China

Once brewed, switch to Chinese milk. Do not hesitate to squeeze what is in Chinese to recover the maximum amount of milk

Step Three - Mixing yolks in a bowl

, whisk the egg yolks strongly with powdered sugar until the mixture is pale and frothy.

Fourth stage - The second cooking and egg-yolk, milk

Once past the Chinese, heat the milk:

Milk hot, pour a small portion of the hot milk into the eggs while continuing to whip the yolks. This prevents the yolks from coagulating.

Replace the milk on the fire. When the milk boils, slowly pour the milk into the bowl while mixing fouttant.

Step Five - The bain marie

Once the mixture is slightly frothy, pour the whole into the pan in a bain marie

Stir constantly with a wooden spoon, until the cream thickens and coats the spoon. Placing a finger on the back of the spoon: if the mark left by the finger is visible, the cream is cooked.

Step Six - Finishing

cooked cream, cream immediatly put in a container of cold water to stop cooking. If there are lumps, one must pass the cream in the blender. This restores its creamy state.

This custard may accompany a mint cake (brownie, fudge, ...) dark chocolate (between 60 and 80% cocoa). Marriage chocolate mint is relatively good.

Enjoy it ;-)

PS: Sorry for the quality of the photographs, but they were taken with a phone Cell.