Berries and Creme Anglaise
This easy Berries and Crème Anglaise recipe layers a silky, vanilla bean-flecked French custard sauce over fresh mixed summer berries for an effortlessly elegant dessert.
Servings: 6
Equipment
Ingredients
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 egg yolks
- ⅓ cup white sugar
- 3 cups fresh berries
Instructions
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth.
- Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.
- Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
- Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
- Plate berries and drizzle creme anglaise on top.
- Serve warm or cool (I love it cooled).
Notes
- Don't boil. Keep the heat at medium-low and stir constantly to prevent the eggs from scrambling.
- Save a curdled custard by blending on high for 30 seconds, then straining.
- Vanilla bean paste (1 tablespoon) is an excellent substitute for whole vanilla bean. Pure vanilla extract (2 teaspoons) works in a pinch - stir in off heat.
- Crème anglaise keeps in the fridge for up to 4 days.
- Leftover crème anglaise can be churned in an ice cream maker for instant homemade French vanilla ice cream.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 168mg | Sodium: 17mg | Fiber: 3g | Sugar: 17g
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