Directions:
- In a heavy medium saucepan, combine the cream and mint and bring just to a boil over high heat. Remove from the heat to set aside to steep for 45 minutes. Strain the cream and return it to the saucepan; reheat until warmed through.
- In a medium bowl, whisk the egg yolks with the sugar until blended. Gradually whisk in the hot cream. Pour the mixture in a clean saucepan and cook over moderate heat, stirring constantly with a wqooden spoon, until it reaches 160°F, is slightly thickened and just coats the back of a spoon, 6 to 8 minutes. Don't let the custard boil, or it will curdle.
- Immediately strain the custard into a metal bowl and set it into another larger bvowl of ice water to cool, stirring occasionally. Stir in the vanilla. Cover and refrigerate until chilled for up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.71 Kcal (1435 kJ) | ||
| Calories from fat | 239.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.6g | 41% | |
|---|---|---|---|
| Cholesterol | 245.88mg | 82% | |
| Sodium | 103.19mg | 4% | |
| Potassium | 443.04mg | 9% | |
| Total Carbs | 16.18g | 5% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 3mg | 99% | |
| Iron | 355.8mg | 1977% | |
| Calcium | 182mg | 18% | |
| Amount Per 100 g | |||
| Calories | 199.52 Kcal (835 kJ) | ||
| Calories from fat | 139.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 41% | |
|---|---|---|---|
| Cholesterol | 143.15mg | 82% | |
| Sodium | 60.07mg | 4% | |
| Potassium | 257.93mg | 9% | |
| Total Carbs | 9.42g | 5% | |
| Sugars | 4.58g | 31% | |
| Dietary Fiber | 3.44g | 24% | |
| Protein | 4.03g | 14% | |
| Vitamin C | 10.7mg | 31% | |
| Vitamin A | 1.7mg | 99% | |
| Iron | 207.1mg | 1977% | |
| Calcium | 106mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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