Berries With Creme Anglaise and Whipped Cream

1. 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.

2. 2

   Cool, stirring occasionally to prevent a skin from forming on top.

3. 3

   Refrigerate.

4. 4

   Whip the cream, adding the sugar and vanilla near the end of the process.

5. 5

   Combine the custard mixture and the whipped cream, folding them together until blended.

6. 6

   Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool.

7. 7

   Alternatively, serve berries and cream separately for hand-dipping at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.