Crème Anglaise with Brown-Sugared Strawberries

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

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.

Yield: 4 servings (serving size: 3/4 cup strawberries and about 1/3 cup crème anglaise)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.9g
  • Carbohydrate: 45.2g
  • Fiber: 2.9g
  • Cholesterol: 123mg
  • Iron: 1.3mg
  • Sodium: 247mg
  • Calcium: 191mg

Ingredients

  • 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

Preparation

  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.
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