Ingredients for Brown Sugared Strawberries With Creme Anglaise
- 1 pint fresh strawberries
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 large egg yolks
- Whole Milk
- Vanilla Extract
- Almond Extract
- Mint Sprig
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How to Make Brown Sugared Strawberries With Creme Anglaise
- Gently toss 1 pint of fresh strawberries with 1/4 cup packed light brown sugar. Let stand at room temperature for 30 minutes to allow the strawberries to macerate and release their juices.
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 teaspoon salt, and 3 large egg yolks until pale and slightly thickened.
- In a small, heavy-bottomed saucepan, heat 1 cup whole milk over medium heat until tiny bubbles form around the edges (approximately 180°F). Do not boil.
- Gradually whisk the hot milk into the egg yolk mixture, ensuring a smooth consistency. Return the mixture to the saucepan.
- Cook over medium-low heat, stirring constantly with a whisk, for 5-7 minutes, or until the custard thickens enough to coat the back of a spoon. Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract (or other desired extract). Strain the custard through a fine-mesh sieve to remove any lumps.
- Serve the warm or chilled Crème Anglaise immediately over the brown sugared strawberries.
- Garnish with fresh mint leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
167g
Fat
15g
Carbs
14g
