Fresh Boysenberries with Black-Currant-Tea Crème Anglaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This delightful custard sauce-infused with black currant tea for a unique accent-is made with milk instead of cream. Begin preparing it a day ahead. Ingredients:
3 cups whole milk |
1/2 cup plus 6 tablespoons sugar |
2 black currant tea bags |
6 large egg yolks |
4 1/2-pint baskets fresh boysenberries or blackberries |
Directions:
1. Stir milk and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add tea bags. Remove from heat; cover and let steep 15 minutes. Discard tea bags.
2. Whisk egg yolks in large bowl to blend. Bring milk mixture to simmer. Gradually whisk milk mixture into yolks. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour crème anglaise through fine strainer set over 4-cup measuring cup. Cool. Cover with plastic wrap; refrigerate overnight.
3. Mix boysenberries with remaining 6 tablespoons sugar. Let stand at room temperature at least 2 and up to 4 hours.
4. Divide chilled crème anglaise among 6 bowls or dessert glasses. Top with berry mixture, dividing equally, and serve.
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