Prep 30 mins
Cook 15 mins
It's time for fresh strawberries again! I ran across this recipe in Cooking Light.
- 3 cups halved strawberries
- 1⁄3 cup packed brown sugar
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 2 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon almond extract
- fresh mint sprig (for garnish)
- Combine strawberries and brown sugar and let stand at room temperature for 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°F or until tiny bubbles form around the edge, but do not boil.
- Gradually add milk to egg mixture, stirring constantly with a whisk.
- 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).
- Remove from heat; stir in extracts.
- Serve warm or chilled over strawberries.
- Garnish with mint, if desired.
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?
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.
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!