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Berries with Crème d’Anglais – from Laura LaGassa
I've now found the ultimate low-carb dessert: berries with crème d'anglaise. It's rich and creamy like ice cream, much less work, and the taste of the berries really comes through. And here is the technique:
Crème d'Anglaise is basically a thin custard. To make it, start with:
1 cup heavy cream, half-n-half, or a combination thereof
3 egg yolks
3 packets Splenda (or other sweetener)
1 1/2 teaspoons vanilla extract (or experiment with 1 teaspoon of other flavors)
If you have extra cream sitting around as "leftovers" from another project, you can add up to another 1/4 cup to this recipe.
Put the cream in a saucepan and heat it on medium heat until it is quite hot (steaming). Meanwhile, whisk the egg yolks, Splenda, and vanilla until it is quite smooth. When the cream is hot, slowly pour it into the egg yolks while whisking. Then, pour the mixture back into the saucepan and turn the heat down to medium-low.
Cook the custard, stirring constantly with a wooden spoon. If the custard near the bottom of the pan seems to be cooking too fast, turn the heat down. Keep stirring! The crème d'anglaise is done when it nicely coats the wooden spoon.
Pour the custard into a clean bowl, and let cool on a wire rack. You can put a piece of plastic wrap on the surface of the custard to keep it from forming a skin -- or you can just do like I do and let it form a skin which you then skim off later. I just don't like fiddling with the plastic wrap.
After about an hour, put the custard in the fridge. It's best if you let it cool overnight, but if you give it at least an hour that is probably good enough.
Now put some clean berries in a bowl and pour some of the custard over it. Mmmmmm.
Each 1/3 cup of custard has about 5 grams of carbs. Could be more
or less depending on the ratio of cream to half-n-half you use.