Raspberries With Creme Anglaise
|Whole milk||2 Cup (32 tbs)|
|Ripe raspberry/Your favorite berries in season||6 Ounce|
1. In a heavy saucepan, scrape the vanilla bean seeds into the milk. Add the vanilla bean pod, sugar, and pinch of salt, and heat until the milk is warm but not simmering.
2. Meanwhile, partially fill a bowl with ice and nestle another bowl inside it. In a separate bowl, lightly whisk together the egg yolks, and then gradually add some of the warmed milk mixture, whisking constantly. Pour the
mixture back into the saucepan. Cook over low heat, stirring constantly with a heatproof spatula— always scraping the bottom—until the custard thickens enough to coat the spatula. Immediately strain the cooked custard through a fine sieve into the bowl set in ice. Stir the creme anglaise with a clean spatula to cool it. Cover and refrigerate until ready to serve.
3. Pour small pools of creme anglaise into shallow bowls and add the berries.