Orange Crème Anglaise with Fresh Berries
Stretching back to my classical culinary training for this recipe. Crème Anglaise is a delightful English-style custard sauce. It pairs so well with all sorts of berries. Adding a bit of orange flavor enhances the berries ever so slightly. If you wish use only vanilla extract for a basic custard sauce. This is an easy make-ahead type of summer dessert best at the peak of local berry season!
6 servings
INGREDIENTS:
6 egg yolks
8 tablespoon allulose or ½ cup sugar, divided into half
⅛ teaspoon kosher salt
1 cup milk
1 cup heavy cream
1 ½ teaspoon vanilla extract
1 ½ teaspoons Grand Marnier or other orange liquor
Dash orange extract (optional)
1 cup strawberries, washed, sliced
1 cup raspberries, washed
1 cup blueberries, washed
Your favorite in-season berry
DIRECTIONS:
1. In a small bowl whip the egg yolks and allulose until pale yellow, about five minutes.
2. Heat the milk and cream over medium heat until scalded, in which bubbles begin to gather on the sides of the pan and a slight steam rises. Be careful not to overheat. Remove from the heat and slowly whip into the egg mixture. Return to the saucepan and cook over low heat, continually stirring, until the custard coats the back of the spoon and a finger drawn through this coating creates a clean wake, about 185°F. Strain through a fine-mesh strainer into another stainless-steel bowl. Stir in the vanilla, Grand Marnier, and orange extract. Place this bowl over an ice water bath, stirring constantly until cooled. Refrigerate until ready to serve.
3. Pour a small amount of sauce into serving glasses or bowls. Distribute the berries onto the sauce in glasses, then top with the remaining sauce.
Note: Be sure to cool completely over the ice water bath to prevent curdling and a skin from forming on the top.
Orange Crème Anglaise with Fresh Berries
Ingredients
- 6 egg yolks
- 8 tablespoon allulose or ½ cup sugar, divided into half
- ⅛ teaspoon kosher salt
- 1 cup milk
- 1 cup heavy cream
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoons Grand Marnier or other orange liquor
- Dash orange extract (optional)
- 1 cup strawberries, washed, sliced
- 1 cup raspberries, washed
- 1 cup blueberries, washed
- Your favorite in-season berry
Instructions
- In a small bowl whip the egg yolks and allulose until pale yellow, about five minutes.
- Heat the milk and cream over medium heat until scalded, in which bubbles begin to gather on the sides of the pan and a slight steam rise. Be careful not to overheat. Remove from the heat and slowly whip into the egg mixture. Return to the saucepan and cook over low heat, continually stirring, until the custard coats the back of the spoon and a finger drawn through this coating creates a clean wake, about 185°F. Strain through a fine-mesh strainer into another stainless-steel bowl. Stir in the vanilla, Grand Marnier, and orange extract. Place this bowl over an ice water bath, stirring constantly until cooled. Refrigerate until ready to serve.
- Pour a small amount of sauce into serving glasses or bowls. Distribute the berries onto the sauce in glasses, then top with the remaining sauce.
Notes
Be sure to cool completely over the ice water bath to prevent curdling and skin from forming on the top.
Nutrition Facts
Calories
256.1Fat (grams)
20.67 gSat. Fat (grams)
11.61 gCarbs (grams)
12.01 gFiber (grams)
2.37 gNet carbs
9.64 gSugar (grams)
8.26 gProtein (grams)
5.9 gSodium (milligrams)
59.9 mgCholesterol (grams)
244.1 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.