Brown-Sugared Strawberries with Creme Anglaise

READY IN: 45mins
Recipe by SharleneW

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

Top Review by jess21

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?

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.

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