Best Berries With Creme Anglaise And Whipped Cream Recipes

BERRIES AND CREME ANGLAISE

Steps:

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• While cream is heating, whisk together egg yolks and sugar until smooth.
• Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.
• Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
• Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
• Plate berries and drizzle creme anglaise on top.
• Serve warm or cool (I love it cooled).

WHIPPED CREAM WITH FRESH BERRIES

Steps:

• Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
• Layer fruit in a bowl, spoon over whipped cream and serve.

CRèME ANGLAISE RECIPE AND FRESH BERRIES

Steps:

• Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
• Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
• Whisk the sugar with the egg yolks until combined
• While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
• Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here! Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8-12 minutes, see notes. Remove from the heat and transfer through a fine-mesh sieve or chinois, if desired. Refrigerate for 90 minutes or until cool.
• Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.

CRèME ANGLAISE

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

BERRIES WITH CREME ANGLAISE AND WHIPPED CREAM

Steps:

• Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth. Cool, stirring occasionally to prevent a skin from forming on top. Refrigerate.
• Whip the cream, adding the sugar and vanilla near the end of the process.
• Combine the custard mixture and the whipped cream, folding them together until blended.
• Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool. Alternatively, serve berries and cream separately for hand-dipping at the table.