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.

Elizabeth Taliaferro
Recipe by Cooking Light June 2003

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Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup strawberries and about 1/3 cup crème anglaise)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

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.
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