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Lemon Verbena Crème Anglaise
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.
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.
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