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.
Cooking Light JUNE 2003
Combine strawberries and brown sugar; let stand at room temperature 30 minutes.
Combine granulated sugar, salt, and eggs in a large bowl, stirring well with a whisk.
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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