Berry Good

berry-and-cream  My favorite desserts are berries… anything to do with strawberries, blueberries, blackberries, or raspberries.  Last Saturday my daughter Grace and I picked up some fresh strawberries at the Farmer’s Market; and in the afternoon I noticed a simple Crème Anglaise recipe that was published that very day in the New York Times.  I tried it out on Katrina, and we both liked it.  It’s simple, elegant, and delicious.  Here’s all you do.


Put about 3/4 cup of almonds in the food processor and chop them into chunks.  Brown them up in a sauce pan, then add a cup of milk, a cup of cream, about 1/2 cup of sugar, and four egg yolks. 


Stir with a wire whisk — that calls for patience — maybe 10 minutes or so until the sauce thickens up some, making sure the mixture doesn’t boil.


Pour the hot sauce through a strainer to remove the almonds (save them for another dessert), chill, and ladle the crème over any bowl of any kind of berries.  You could serve this to the royal family and be berry happy to to it.


For the exact recipe and even a video showing how to do this, click here.