Berries With Creme Anglaise and Whipped Cream
Published June 7, 1983
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 egg yolks
½ cup sugar
⅛ teaspoon salt
1 cup hot milk
1 cup heavy cream
2 tablespoons fine granulated sugar
½ teaspoon vanilla extract
1 quart berries, washed, hulled and sprinkled with fine granulated sugar, if desired
Nutritional analysis per serving
158 grams carbs; 146 milligrams cholesterol; 786 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 83 milligrams sodium; 4 grams protein; 157 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth. Cool, stirring occasionally to prevent a skin from forming on top. Refrigerate.
- Step 2
Whip the cream, adding the sugar and vanilla near the end of the process.
- Step 3
Combine the custard mixture and the whipped cream, folding them together until blended.
- Step 4
Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool. Alternatively, serve berries and cream separately for hand-dipping at the table.
Private Notes
Comments
Excellent dessert! Simple and delicious! Made with fresh NJ blueberries. (What is it about NJ blueberries that makes them so much better?!?) Served in individual glasses layered: creme anglais, blueberries, creme anglais, blueberries.
Because there are two of us, I halved the recipe and it was delicious. FWIW, my borer collie LOVED the custard (I let him lick the pan)