Strawberries with Honey-Vanilla Creme Anglaise

Monday, July 23, 2012

strawberries with honey vanilla creme anglais

Last summer I posted a recipe for Roasted Peaches with Oatmeal Streusel and Vanilla Bean Creme Anglaise.  While the picture definitely leaves something to be desired (it’s MUCH more tasty than it looks in that photo), that creme Anglaise pretty much changed my life.  I never knew such vanilla-packed creaminess could come out of my kitchen.  Now that summer fruits and berries are back with a vengeance, I knew the creme would be making an appearance again, but I wasn’t sure when until I saw Not Without Salt’s honey variation a few weeks ago.  She posted the recipe on July 3 and by the next morning I was serving it for 4th of July brunch.

strawberries with honey vanilla creme anglais - overhead

While I loved the intense vanilla flavor of the first creme Anglaise I made, this version has overtones of honey that lend a very interesting depth to the creme.  It elevated what were already perfect summer strawberries to a whole new level.  Best of all, you can absolutely make this easy sauce ahead of time and all you have to do later to serve it is slice up some strawberries.

Honey-Vanilla Creme Anglaise
Adapted from Not Without Salt

  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • 1 1/2 Tablespoons vanilla bean paste or extract
  • pinch of salt
  • ¼ cup honey
  • 4 egg yolks
  1. In a medium saucepan, stir together the cream, milk and vanilla.  Bring the mixture to a simmer and then let rest for 15 minutes.
  2. In a separate medium sized bowl, whisk together the salt, honey and egg yolks until thoroughly combined.
  3. Bring the cream-milk mixture back to a simmer.
  4. Slowly drizzle the warmed milk mixture into the honey-yolk mixture, whisking constantly as you go.
  5. Pour the contents of the bowl back into the saucepan and heat slowly to 175 degrees.  You’ll know it’s ready when the mixture coats the back of your wooden spoon.
  6. Using a fine mesh strainer over a clean medium mixing bowl, strain the mixture.
  7. Gently press a piece of plastic wrap over the surface of the creme Anglaise and refrigerate it for at least half an hour.  It will thicken and cool while in there.  (Not Without Salt suggests you can eat it warm, but my favorite is cold)
  8. When ready to serve over fruit, pour a little into the serving bowl first, then add the berries, then top with more creme.  Enjoy for brunch, dessert, whenever!

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