Yield
4 servings (serving size: 3/4 cup strawberries and about 1/3 cup crème anglaise)
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

How to Make It

Step 1

Combine strawberries and brown sugar; let stand at room temperature 30 minutes.

Step 2

Combine granulated sugar, salt, and eggs in a large bowl, stirring well with a whisk.

Step 3

Heat milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Gradually add milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly. Remove from heat; stir in extracts. Serve warm or chilled over strawberries. Garnish with mint, if desired.

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