Brown Sugared Strawberries with Creme Anglaise
Discover an irresistible dessert with these Brown Sugared Strawberries with Crème Anglaise—a perfect blend of simplicity and sophistication. Juicy, ripe strawberries are lightly dusted with brown sugar, allowing their natural sweetness to shine while creating a luscious syrup as they macerate. Paired with a rich and velvety Crème Anglaise, infused with real vanilla bean, this dish elevates classic ingredients into a show-stopping dessert. Ideal for summer gatherings or an elegant treat anytime, this recipe is quick to prepare and offers a stunning balance of freshness and indulgence. Serve this decadent creation in delicate bowls or wine glasses for an elegant presentation.
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Recipe Information
Ingredients
- 500 g Strawberries
- 50 g Brown sugar
- 240 ml Heavy cream
- 240 ml Whole milk
- 4 large Egg yolks
- 50 g Granulated sugar
- 1 Vanilla bean
- 1 pinch Salt
Instructions
Rinse strawberries thoroughly, pat them dry, and slice them if desired. Place in a bowl and sprinkle the brown sugar evenly over the top. Toss gently to coat and set aside to macerate for at least 15 minutes.
To prepare the Creme Anglaise, pour the heavy cream and milk into a medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.
Heat the cream mixture over medium heat until it is just below boiling, stirring occasionally. Remove from the heat and let it sit for a few minutes to infuse the vanilla flavor.
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and creamy.
Slowly pour the hot cream mixture into the egg yolks while whisking continuously to prevent curdling. Once combined, transfer the mixture back to the saucepan.
Cook the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. Be careful not to let it boil.
Strain the Creme Anglaise through a fine-mesh sieve into a clean bowl to remove any solids. Cover the surface with plastic wrap to prevent a skin from forming and let it cool to room temperature. Refrigerate until ready to serve.
To assemble, spoon the macerated strawberries into serving dishes. Drizzle generously with the chilled Creme Anglaise and serve immediately.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 138.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 499 mg | 38% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
