Mixed Berries with Double Vanilla Creme Anglaise

Fresh mixed berries, with the volume turned up!

Fresh Berries + Double Vanilla Creme Anglaise = Love!

I start this incredible dessert by macerating the berries in a little vanilla sugar (see below) 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)

Printable Recipe

Ingredients

• 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)

Directions

1. In a heavy bottomed saucepan, combine the cream, egg yolks, vanilla bean (seeds and pod), and salt.

2. Heat over medium, stirring constantly, until the mixture thickens and coats the back of a spoon.

3. Remove vanilla pod (reserve to make vanilla sugar).

4. Pour cream mixture through a sieve to remove any cooked egg bits.

5. Cool - serve chilled or at room temperature (you can speed this process along with an iced water bath).

6. 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 used bean pods and sugar to ensure you always have a supply on hand. Use it for baking - great stuff!

Vanilla Nut Bars

Ina Garten is one of my favorite TV Personalities - I just love her food, her style, and her on-camera personality. You know how you can kinda tell how you're going to get along with a person before you really get to know them? Well, I'm convinced she and I would get along wonderfully.

Anyway, I love how Ina encourages her viewers to master a really good recipe or technique, and then change it up a bit to make different variations. That's exactly what I did with her Pecan Squares - I used her fabulous recipe as a starting point, tweaked it here and there, and ended up with these delicious nibbles that I call Vanilla Nut Bars. I think Ina would approve :).

The changes were simple - I omitted the lemon and orange zest from the original recipe, I replaced half of the pecans with almonds, I added lots of vanilla extract, and I replaced the honey with Lyle's Golden Syrup.  I also cut the recipe in half so my family isn't tempted to eat an entire sheet pan full of these delicious treats. Double the recipe if you want to feed a crowd!

Items used to make this recipe:

(affiliate links)

• commercial 9x13 pan https://amzn.to/3Uj4bGL

• Lyle’s golden syrup https://amzn.to/3WEsH7p

• nonstick foil https://amzn.to/3sVHr3Q

• pure vanilla extract https://amzn.to/3h8fJy5 (use the good stuff!)

• BeaterBlade attachment https://amzn.to/2HXr41r

• almonds https://amzn.to/3Un3wUU

• pecans https://amzn.to/3DRqKvN

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Vanilla Nut Bars

Makes one 9x13 pan

Printable Recipe

Ingredients

Crust:

• 2 1/2 sticks (20 tablespoons) unsalted butter, softened

• 6 tablespoons granulated sugar

• 2 large eggs

• 1/2 teaspoon pure vanilla extract

• 2 1/4 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine salt

Filling:

• 1/2 pound (16 tablespoons) unsalted butter

• 1/2 cup Lyle's Golden Syrup (or honey)

• 1 1/2 cups light brown sugar

• 1 1/2 teaspoons pure vanilla extract

• 2 tablespoons heavy cream

• 1 pound chopped nuts (I used almonds and pecans)

Directions

1. Preheat oven to 350F.

2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer.

3. Use the paddle or BeaterBlade attachment (LOVE my BeaterBlade); mix for 3 minutes.

4. Add the eggs and vanilla and mix well.

5. Sift the dry ingredients together and add to the butter/sugar mixture on low speed just until all the ingredients are completely incorporated.

6. Using well floured hands, press dough into ungreased 9x13 metal cake pan or lined 9x13 quarter sheet pan (see notes below).

7. Bake crust for 15 minutes. Cool. Make the filling.

8. Make the filling by combining the butter, golden syrup (or honey), and brown sugar in a heavy-bottomed saucepan.

9. Heat, stirring constantly, until mixture boils; continue to boil for 3 minutes.

10. Remove from heat and stir in the heavy cream, vanilla, and chopped nuts.

11. Pour mixture over the crust and bake for 20-25 minutes.

12. Cool until set. Cut and serve!

Notes

• Lyle's Golden Syrup is an all natural sugar cane syrup imported from England. It has an addictive caramel-like flavor and I absolutely love it. It can be used interchangeably in any recipe that calls for honey or corn syrup.

• If baking in a quarter sheet pan, build up the edges a bit with nonstick foil to catch any possible spills.

• A double recipe will fit in one half sheet pan or two 9x13 cake pans.

adapted from Ina Garten's Pecan Squares

(affiliate links)

Lyle's Golden Syrup