Recipe by Melinda Lee - Clear Channel, Los Angeles
4 SERVINGS
20 large strawberries, hulled, quickly rinsed, and dried with paper towels
2 tablespoons, unsalted butter - melted
3 tablespoons, granulated sugar
Preheat oven to 400 degrees. In a baking dish, place strawberries side by side, stem-end down. Add 1 tablespoon of water to the dish. Brush strawberries with the melted butter, and sprinkle sugar over the berries. Bake for 6-8 minutes or until the strawberries are soft.
Creme Anglaise
2 cups half and half
4 egg yolks
1/2 cup, granulated sugar
Flavorings:
1/4 cup (or less, to taste), liqueur of choice
OR 1-1/2 teaspoons (or to taste) of vanilla or other flavorful extract OR split a whole vanilla bean, scrape out the pulp, and add bean and pulp to the half and half as it is scalded; allow to steep, but remove before adding to recipe.
Scald half and half - heat it in a saucepan until little bubbles form around the edges.
Beat egg yolks with the sugar until mixture is very light-colored and thick. Very slowly, add the hot half and half - start by adding just drops, then steadily increase amount added, whisking egg mixture constantly.
Return mixture to a heavy saucepan, and heat, stirring constantly, just until it coats the back of a spoon - temperature will be about 160 degrees). DO NOT ALLOW SAUCE TO BOIL. Add flavoring of choice. (*Chopped white chocolate is added here, if using.)
Immediately remove the completed sauce from the heat and stir to cool.
Creme anglaise can be made ahead and held at room temperature, or refrigerated for longer storage. To make ahead, cover with plastic wrap pressed down so that it touches the entire surface of the sauce.
Variations:
The finished and flavored sauce may be chilled, then processed in an ice cream maker for an excellent French-style ice cream.
To make WHITE CHOCOLATE creme anglaise, stir 2 ounces of finely chopped white chocolate into the finished hot creme anglaise, until chocolate is melted and sauce is smooth.
4 SERVINGS
20 large strawberries, hulled, quickly rinsed, and dried with paper towels
2 tablespoons, unsalted butter - melted
3 tablespoons, granulated sugar
Preheat oven to 400 degrees. In a baking dish, place strawberries side by side, stem-end down. Add 1 tablespoon of water to the dish. Brush strawberries with the melted butter, and sprinkle sugar over the berries. Bake for 6-8 minutes or until the strawberries are soft.
Creme Anglaise
2 cups half and half
4 egg yolks
1/2 cup, granulated sugar
Flavorings:
1/4 cup (or less, to taste), liqueur of choice
OR 1-1/2 teaspoons (or to taste) of vanilla or other flavorful extract OR split a whole vanilla bean, scrape out the pulp, and add bean and pulp to the half and half as it is scalded; allow to steep, but remove before adding to recipe.
Scald half and half - heat it in a saucepan until little bubbles form around the edges.
Beat egg yolks with the sugar until mixture is very light-colored and thick. Very slowly, add the hot half and half - start by adding just drops, then steadily increase amount added, whisking egg mixture constantly.
Return mixture to a heavy saucepan, and heat, stirring constantly, just until it coats the back of a spoon - temperature will be about 160 degrees). DO NOT ALLOW SAUCE TO BOIL. Add flavoring of choice. (*Chopped white chocolate is added here, if using.)
Immediately remove the completed sauce from the heat and stir to cool.
Creme anglaise can be made ahead and held at room temperature, or refrigerated for longer storage. To make ahead, cover with plastic wrap pressed down so that it touches the entire surface of the sauce.
Variations:
The finished and flavored sauce may be chilled, then processed in an ice cream maker for an excellent French-style ice cream.
To make WHITE CHOCOLATE creme anglaise, stir 2 ounces of finely chopped white chocolate into the finished hot creme anglaise, until chocolate is melted and sauce is smooth.