Strawberries in Rose Crème Anglaise
Published March 2, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/400 milliliters half-and-half or whole milk
- ¼cup/45 grams granulated sugar
- 1teaspoon cornstarch
- 4egg yolks
- Ice
- ½teaspoon rose flower water, plus more to taste
- 1pound strawberries, hulled and halved, or left whole if small
- Confectioners’ sugar, to taste
- Rose petals, for garnish (optional)
Nutritional analysis per serving (4 servings)
271 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 6 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
- Step 2
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.)
- Step 3
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.
- Step 4
Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.
Private Notes
Comments
This looks yummy, and I hate to be "that person", but a "creme anglaise" is not traditionally thickened with any starches (such as here, corn starch), though I can see you're obviously not using very much. A true creme anglaise is thickened only by gently cooking the egg yolks. For me, I find 82c / 179.6F is the sweet spot for cooking in the tradeoff between thickness and overcooked eggs.
I tend to make my own rose water the old fashioned way. Take roses (bouquets from a runaway bride situation are always available at my florist!) and soak them for 10 minutes in lightly salted water (less than sea water, closer to tears, no pun intended). Strain petals and enjoy the fruits of your labor.
My parents made this when I was a child and it always brings fond memories. I like to keep it simple by keeping the strawberries and replacing everything else with a can of condensed milk. If you want it to flow more, just open the can at room temperature. I prefer to refrigerate the condensed milk before to make it a little thicker. Now that’s super quick and tasty.
I wonder if I could use the pure rose extract (Kay White) that I happen to have and which expired much more recently than the years-old rose water I have at the back of my fridge?
The rose flavor does an amazing job brightening up this custard. I think I’ve found a new favorite custard flavor. This recipes a keeper.
Please be careful with the rose petals you use! Roses from any regular florist or supermarket or vendor are HEAVILY sprayed with toxic pesticides, You seriously do not want to eat them, or use them in any food preparation.
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