The owner of my local strawberry stand recently let me know that their first batch of organic blueberries were just picked. I got so excited that I headed over yesterday to pick up both the juicy red strawberries and the pop in your mouth bright blueberries. Much can be done with the berries: they can be folded into batters or pureed into sauces, however I'm in the mood to enjoy them in their pure and original state. A big bowl of berries, whatever kind you have access to, makes for the perfect light and fresh ending to a heavier meal. Drizzle a little creme anglaise over the top and you are in for one decadently simple and divine dessert. Make it tonight and enjoy the sauce all week, read more
A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées. Literally translated Creme Anglaise means English cream.