Ingredients
-
3
-
1/3
-
1/4
-
1/4
-
2
-
2
-
1
-
1/8
-
-
-
-
-
-
-
Directions
Brown-Sugared Strawberries with Creme Anglaise,It’s time for fresh strawberries again! I ran across this recipe in Cooking Light.,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.
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Steps
|
1
Done
|
Combine Strawberries and Brown Sugar and Let Stand at Room Temperature For 30 Minutes. |
|
2
Done
|
Combine Granulated Sugar, Salt and Eggs in a Large Bowl, Stirring Well With a Whisk. |
|
3
Done
|
Heat Milk in a Small, Heavy Saucepan Over Medium-High Heat to 180f or Until Tiny Bubbles Form Around the Edge, but Do not Boil. |
|
4
Done
|
Gradually Add Milk to Egg Mixture, Stirring Constantly With a Whisk. |
|
5
Done
|
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
Done
|
Remove from Heat; Stir in Extracts. |
|
7
Done
|
Serve Warm or Chilled Over Strawberries. |
|
8
Done
|
Garnish With Mint, If Desired. |
