Rev: Creme Anglaise with Brown Sugared Strawberries 6/03

[ElinorC]

This was my first attempt at making Creme Anglaise and it was pretty successful but the texture wasn't quite as creamy/silky as I would wish. I think the pan was a little too hot when I put the egg mixture back in the pan. I keep forgetting that the heavy pans retain heat quite a while.
Anyway the brown-sugared strawberries were delicious and the topping had a light custardy consistency which was very good. However, I don't think the berries really needed the topping and would really prefer whipped cream/topping. Or perhaps the Italian zagablione sauce which has a heavier consistency.

[kristalsnow7]

I made this for dessert last night, and really enjoyed it. My creme anglaise wasn't as thick as I thought it would be, but it did have a wonderful flavor--I especially enjoyed the vanilla. I don't think it's necessary to add all the brown sugar to the strawberries, but I love them plain. DBF, on the other hand, refuses to eat most fruit unless it's in a dessert with lots of sugar and a sauce. :rolleyes: He loved this one!

[aggie94]

Has anyone else made this? I'm thinking about doing it for supper club this weekend, but the reviews so far are kinda mixed. For Elinor and Kristal, is there anything you can recommend doing differently to make this better?

[stacy7272]

I made this and I enjoyed it. My husband actually said that this would be a good dessert for entertaining. While I did like it, I would be a bit insecure to serve it while entertaining because the custard was a bit thin so it was a little soupy. Although, if someone else served it to me I would be happy. Well, another iffy review - sorry this really doesn't solve the problem.

[aggie94]

Hmmm, any thoughts on how to thicken up the custard?

[AnnaSue]

I made this recently, and the custard looked great up until the point where I added the vanilla and almond extracts, at which point it curdled and looked really gross! I still can't figure out why that happened.

[HARRYET]

I can't offer any tips on the "creme anglaise" but...

I recently took a cooking class with my book club friends and we made a "creme anglasie", the instructors informed us that if we didn't want to make our own (which she said can be tempermental) to do what they do at the "Biltmore Estates" melt in the refrigerator some "Hagen daz Vanilla Ice Cream" then serve with your dessert.

Good Luck Ann

[aggie94]

Can I make the custard tonight, to be served tomorrow night for dinner? I would do the strawberries tomorrow, so they don't get soggy overnight.

Ann, thanks for the tip on the ice cream! If the custard doesn't turn out well, I might make some homemade vanilla ice cream tomorrow to serve the strawberries with instead.

[aggie94]

Thank you, everyone. :)

I would have been disappointed with the consistency of the creme anglaise had I not read these reviews first, but it was very much like melted vanilla ice cream. It tasted wonderful, and it went over very well at our supper club dinner.

[kristalsnow7]

I'm sorry I didn't see your questions until today, Eva, but I'm glad everything turned out well! I agree with you: the consistency is a little thin, but the taste is wonderful; sure to please!