Fresh Boysenberries with Black-Currant-Tea Creme Anglaise

1. 1

   Stir milk and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves.

2. 2

   Increase heat and bring to boil.

3. 3

   Add tea bags.

4. 4

   Remove from heat; cover and let steep 15 minutes.

5. 5

   Discard tea bags.

6. 6

   Whisk egg yolks in large bowl to blend.

7. 7

   Bring milk mixture to simmer.

8. 8

   Gradually whisk milk mixture into yolks.

9. 9

   Return mixture to same saucepan.

10. 10

    Stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across, about 6 minutes (do not boil).

11. 11

    Pour creme anglaise through fine strainer set over 4-cup measuring cup.

12. 12

    Cool.

13. 13

    Cover with plastic wrap; refrigerate overnight.

14. 14

    Mix boysenberries with remaining 6 tablespoons sugar.

15. 15

    Let stand at room temperature at least 2 and up to 4 hours.

16. 16

    Divide chilled creme anglaise among 6 bowls or dessert glasses.

17. 17

    Top with berry mixture, dividing equally, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.