Tea-Infused Crème Anglaise with Fresh Fruit


Topped with fresh fruit, this beautiful crème anglaise is a lovely sweet year round.

Tea-Infused Crème Anglaise with Fresh Fruit
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  1. 1½ cups half-and-half
  2. ½ cup sugar
  3. 2 tea bags coconut-flavored green tea blend
  4. ½ vanilla bean, split in half, seeds reserved
  5. 6 large egg yolks
  6. 2 1/3 cups fresh strawberries, quartered
  7. 2 1/3 cups fresh raspberries
  8. 2 1/3 cups fresh Rainier cherries, pitted and cut in half
  9. 2 1/3 cups fresh Bing cherries, pitted and cut in half
  10. Garnish: fresh mint
  1. In a medium saucepan, combine half-and-half, sugar, tea bags, and reserved vanilla seeds. Cook over medium heat just until mixture begins to boil. Remove from heat. Steep for 5 minutes before removing tea bags.
  2. In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot cream mixture in a slow steady stream into yolks, whisking constantly. Repeat with another 1 cup hot cream mixture. Whisk to combine.
  3. Transfer mixture back to saucepan. Cook over medium heat, stirring constantly until thick enough to coat the back of a wooden spoon or until temperature reaches 180˚ on an instant-read thermometer.
  4. Strain mixture through a fine-mesh sieve into a stainless steel bowl set over an ice-water bath. Cool completely, stirring often. Cover, and refrigerate for 2 hours.
  5. To serve, divide crème and fruit among individual bowls.
  6. Garnish with fresh mint, if desired.
  1. • For testing purposes, we used Harney & Sons Organic Bangkok green tea blend (harney.com).
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime January/February 2012


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