Chocolate-Frangelico Creme Anglaise Coupes with Fresh Raspberries

1. 1

   Combine milk and cream in heavy medium saucepan.

2. 2

   Bring to simmer.

3. 3

   Whisk yolks and sugar in medium bowl to blend well.

4. 4

   Gradually whisk in hot milk mixture.

5. 5

   Return mixture to saucepan.

6. 6

   Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

7. 7

   Remove from heat.

8. 8

   Add chocolate; whisk until melted and smooth.

9. 9

   Whisk in Frangelico and vanilla.

10. 10

    Strain custard into medium bowl.

11. 11

    Cover; chill at least 4 hours.

12. 12

    (Can be prepared 2 days ahead.

13. 13

    Keep refrigerated.)

14. 14

    Divide creme anglaise among 8 dessert glasses.

15. 15

    Top with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.