FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you're on your 10th quart, it's time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Provided by Mark Bittman
Categories quick, dessert
Time 3m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 29 milligrams, Sugar 22 grams, TransFat 0 grams
FRESH STRAWBERRIES WITH ALMOND CREME ANGLAISE
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
FRESH STRAWBERRY ALMOND PIE
The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.
Provided by Janice Papola
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
- Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
- Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 50 g, Cholesterol 24.3 mg, Fat 14.5 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 218.5 mg, Sugar 30.8 g
BROWN-SUGARED STRAWBERRIES WITH CREME ANGLAISE
Make and share this Brown-Sugared Strawberries with Creme Anglaise recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine strawberries and brown sugar and let stand at room temperature for 30 minutes.
- Combine granulated sugar, salt and eggs in a large bowl, stirring well with a whisk.
- Heat milk in a small, heavy saucepan over medium-high heat to 180°F or until tiny bubbles form around the edge, but do not boil.
- Gradually add milk to egg mixture, stirring constantly with a whisk.
- Return milk mixture to pan; cook over medium-low heat for 5 minutes or until slightly thick and mixture coats the back of a spoon (stir constantly).
- Remove from heat; stir in extracts.
- Serve warm or chilled over strawberries.
- Garnish with mint, if desired.
Nutrition Facts : Calories 265.3, Fat 6.8, SaturatedFat 3.1, Cholesterol 118, Sodium 237.5, Carbohydrate 44.5, Fiber 2.2, Sugar 41.9, Protein 7.8
STRAWBERRIES IN ROSE CRèME ANGLAISE
Fresh fruit is an excellent option for dessert. Here, ripe, sweet organic strawberries are served in a pool of crème anglaise, an easy-to-make pouring custard, with a splash of rose water. Since strawberries are botanically related to roses, it's a nice pairing, and a few rose petals add drama. Make the crème anglaise a day or two in advance.
Provided by David Tanis
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
- In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
- To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
- Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
FRESH STRAWBERRIES WITH ALMOND CREME ANGLAISE
Make and share this Fresh Strawberries With Almond Creme Anglaise recipe from Food.com.
Provided by lecole54
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds.
- Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Nutrition Facts : Calories 457.4, Fat 32.1, SaturatedFat 10.8, Cholesterol 175.8, Sodium 137.3, Carbohydrate 36.7, Fiber 6.3, Sugar 24.9, Protein 11.1
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