Creme Anglaise with Brown-Sugared Strawberries, Almond Biscotti

by Jennifer

The Creme Anglaise and strawberries serves 6;  the biscotti easily serves 6 with some to send home with your guests and some for you the next day with coffee.  You can start the biscotti and while it’s baking, make the Creme Anglaise and slice the strawberries.  Right before you sit down for dinner, stir the brown sugar into the strawberries.

Creme Anglaise with Brown-Sugared Strawberries

  • 2 lbs. strawberries, halved or quartered depending on size
  • 2/3 cup loosely packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 2 cups whole milk
  • 1 tsp vanilla
  • 1/8 tsp almond extract
  • fresh mint leaves for garnish if desired

Combine strawberries and brown sugar about 30 minutes before dessert and let stand either at room temperature or in the refrigerator.

Whisk together sugar, salt and eggs in a large bowl.

Heat milk in a heavy medium-sized pot over medium-high heat until bubbles form around the edges, or until a thermometer reads 180 degrees.

Slowly whisk the hot milk into the egg mixture;  return milk mixture to the pot and cook, stirring constantly, over medium-low heat, until the mixture thickens slightly,

enough to coat the back of a spoon (takes about 5 minutes).  Stir in extracts.  You can use the Creme Anglaise immediately, warm, or chill in the fridge up to 4 hours in advance.

Almond Biscotti – adapted from A Fresh Taste of Italy by Michele Scicolone

  • 2 1/4 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2  tsp salt
  • 3 eggs
  • 1 cup sugar
  • 1 tsp almond extract
  • 1 cup toasted slivered almonds

Preheat oven to 350 degrees.

Whisk together flour through salt.

In a larger bowl, using an electric mixer, beat together the eggs, sugar and almond extract

until pale and thick.

Stir in the flour mixture, then the almonds.  Place parchment paper over a large baking sheet.

Transfer the dough to the baking sheet, forming two 12 – 13” long logs (use slightly wet hands to shape the logs).  Bake for 30 minutes.

Let cool for a bit, then transfer logs to a cutting board and

slice the logs diagonally, into about 1/3 – 1/2” thick slices.

Place slices standing up on a baking sheet and bake

until golden brown and crisp, about 15 minutes.  Let cool on wire racks.


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