Strawberries With Crème Anglaise

Oxmoor House
You can substitute a whole vanilla bean for the vanilla extract in the crème anglaise. Drop a split vanilla bean into the milk before heating; discard bean before adding milk to egg mixture.
6 servings (serving size: 1/2 cup strawberry mixture, 1/2 cup crème anglaise)


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3 pints (6 cups) fresh strawberries, rinsed and hulled
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 cups 1% low-fat milk
2 large eggs, lightly beaten
1/3 cup sugar
2 teaspoons vanilla extract


Chop and mash 1 pint (2 cups) strawberries in a large bowl. Stir in 1/4 cup sugar, 1 teaspoon vanilla, and lemon juice. Halve remaining 2 pints (4 cups) strawberries; add to mashed strawberries. Set aside.

Heat milk in a medium saucepan over medium heat until hot (do not boil). Combine eggs and 1/3 cup sugar in a medium saucepan; stir well with a whisk. Gradually add hot milk, stirring well. Cook, stirring constantly, over medium heat 6 minutes or until mixture coats back of a spoon (do not boil). Remove from heat, and let cool.

Stir in 2 teaspoons vanilla extract. Cover and chill thoroughly. Spoon crème anglaise over berries to serve.

Created date

March 2010

Nutritional Information

Calories 288
Fat 3.2 g
Satfat 1.1 g
Protein 5.8 g
Carbohydrate 35.5 g
Cholesterol 77 mg
Iron 0.9 mg
Sodium 63 mg
Caloriesfromfat 14 %
Fiber 3.9 g
Calcium 130 mg