Brown-Sugared Strawberries with Creme Anglaise

Total Time
Prep 30 mins
Cook 15 mins

It's time for fresh strawberries again! I ran across this recipe in Cooking Light.

Ingredients Nutrition


  1. Combine strawberries and brown sugar and let stand at room temperature for 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°F or until tiny bubbles form around the edge, but do not boil.
  4. Gradually add milk to egg mixture, stirring constantly with a whisk.
  5. Return milk mixture to pan; cook over medium-low heat for 5 minutes or until slightly thick and mixture coats the back of a spoon (stir constantly).
  6. Remove from heat; stir in extracts.
  7. Serve warm or chilled over strawberries.
  8. Garnish with mint, if desired.


Most Helpful

this wouldn't thicken for the longest time, and when it finally did it lumped. i followed the directions to the letter so i'm not sure if this was my mistake of a problem with the recipe. i've only ever used egg yolks in creme anglaise before (not whole eggs), and it's always turned out beautifully, so i wonder if that was part of the problem?

jess21 August 16, 2008

Sorry, maybe if this was called something else besides Creme Anglaise I could have given it 3 stars. The only relationship with real creme anglaise is the color. Would not make again.

Salesgirl April 09, 2007

I only made the sauce. It was a request from my father for my parent's anniversary. The sauce was served with raspberries and brownies my sister made. This sauce was a hit and easy to make,too. Thanks!

Kiko January 13, 2006

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