Sugared Berries With Crème Anglaise
Makes 2 cups sauce. Recipe is from “Canal House Cooks Every Day” by Christopher Hirsheimer and Melissa Hamilton, who write: “We serve this sweetened custard sauce warm in the winter spooned over compotes of dried fruit. In the summer, when berries are sweet and juicy, we serve it chilled like this.”
2 cups whole milk
3 tbls. sugar
1 tsp. vanilla bean paste or 1 vanilla bean, split lengthwise
4 large egg yolks
Splash of kirsch or vanilla extract
1. Put milk, sugar and vanilla bean paste or vanilla bean in a heavy medium saucepan. Heat the milk over medium-low heat, stirring often, until warm and the sugar dissolves.
2. Whisk the egg yolks in a medium bowl until thick and pale yellow. Gradually add half the warm milk to the yolks, whisking constantly. Stir the yolk mixture into the warm milk in the pan and cook, stirring constantly, until it’s the consistency of thick heavy cream, about 15 minutes.
3. Strain the custard through a fine-mesh sieve into a medium bowl and add the vanilla bean, if using. Set the bowl into a large bowl filled with ice, then stir the custard frequently until it has cooled off. Cover the custard and refrigerate until ready to use. It will thicken as it chills. Discard the vanilla bean.
4. Toss fresh berries with some sugar and a splash of kirsch or vanilla extract in a bowl and let macerate briefly. Serve the crème anglaise in dessert dishes with the berries.