Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
Raspberries or other fresh fruit
How to Make It
In a bowl, whisk 3/4 cup milk into crème anglaise. Mixture should be thin enough to pour and have the consistency of corn syrup or thick maple syrup. If needed, add more milk, 1/4 cup at a time, until you reach the consistency you like.
Arrange a piece of cake on each plate and drizzle with sauce. Top with fruit.
Note: Nutritional analysis is per 1/3 cup of sauce.