Fresh Summer Berries...
...plus Double Vanilla Creme Anglaise = Love!
I start this incredible dessert by macerating the berries in a little vanilla sugar * before I drown them in luscious pools of creme anglaise. You don't have to do this step, but it brings it one notch closer to heaven if you ask me. Plain ole white granulated sugar, or even brown sugar would work well too - just sprinkle a little sugar on, stir the fruit every now and then, and before you know it, they'll be all juicy and super delish.
Double Vanilla Creme Anglaise
makes about 2 cups (plan ahead and serve chilled or room temperature)
- 2 cups heavy cream, light cream, or half & half (or a mixture of them all)
- 2 egg yolks
- Seeds from 1/2 of a vanilla bean
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons Amaretto (optional)
- In a heavy bottomed saucepan, combine the cream, egg yolks, vanilla bean (seeds and pod), and salt.
- Heat over medium, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove vanilla pod (reserve to make vanilla sugar).
- Pour cream mixture through a sieve to remove any cooked egg bits.
- Cool - serve chilled or at room temperature (you can speed this process along with an iced water bath).
- Just before serving, stir in vanilla extract and optional Amaretto. Can be made several days in advance.
Note: To make Vanilla Sugar, rinse used vanilla pod, dry completely overnight, then submerge in regular or superfine sugar. Top off your container as needed with more bean pods and sugar to ensure you always have a supply on hand. Use it for baking - great stuff!