| Prepare the “Creme Anglaise” by bringing
the milk to a boil with the granulated sugar, stirring frequently. |
| Whip the egg yolks until they are thickened and foamy
light. Pour one half the boiling milk onto the yolks while mixing, then
return the yolk mixture to the boiling milk. |
| Cook the milk / yolk mixture stirring constantly across
the bottom of the pan on a medium heat. If you have a thermometer it
should start to thicken at around 190°(F). Stop cooking when
it thickens, and continue to stir across the bottom for a minute or
so after removing from the heat. BE CERTAIN THAT YOU DO NOT ALLOW THIS
MIXTURE TO RETURN TO A BOIL. |
| Place in a clean container - cover and chill, over
night is best. |
| Add the vanilla extract and stir until smooth. |
| Portion the chilled Creme Anglaise into four serving
dishes. Top with the fresh blueberries. |
| Put a teaspoon of powdered sugar in a small sieve/strainer,
hold it over the blueberries and tap it with the edge of the spoon,
to dispense a small amount of the powder. |
| Try using any other small berry fruits as they are
in season. |
Click to view Instructions (5 samples remain) 
Top of Page
