ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crème Anglaise with Brown-Sugared Strawberries

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 3/4 cup strawberries and about 1/3 cup crème anglaise)
Silky crème Anglaise is thickened by gently cooking the eggs over low heat while stirring constantly. The custard will be pourable when done and will thicken only slightly when chilled.


  • 3 cups halved strawberries
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • Fresh mint sprigs

Nutrition Information

  • calories 270
  • caloriesfromfat 23 %
  • fat 7 g
  • satfat 3.4 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 7.9 g
  • carbohydrate 45.2 g
  • fiber 2.9 g
  • cholesterol 123 mg
  • iron 1.3 mg
  • sodium 247 mg
  • calcium 191 mg

How to Make It

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

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

  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.