Crème Anglaise with Brown-Sugared Strawberries
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.
Recipe by Cooking Light June 2003
Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
270 calories; calories from fat 23%; fat 7g; saturated fat 3.4g; mono fat 2.4g; poly fat 0.7g; protein 7.9g; carbohydrates 45.2g; fiber 2.9g; cholesterol 123mg; iron 1.3mg; sodium 247mg; calcium 191mg.