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  • VOL 08, ISSUE 01 • WINTER 2020
Berries w/Lavender Creme Anglaise

Berries w/Lavender Creme Anglaise


  • 2 oz Strawberry, #67154/li>
  • 1/8 Ea Blueberry, 1/2 Pint Fresh, #77258/li>
  • 1/2 Ea Raspberry 1/2 Pint Fresh, #A6118/li>
  • 1 Ea Egg Large, yolk only, #L3384/li>
  • 3 oz Milk, Whole, White, #71380/li>
  • 3 oz Heavy Whipping Cream, #71216/li>
  • 2 Tbsp Sugar, Extra Fine, #16728/li>
  • 1/8 tsp Extract Vanilla Artisan, #24827 /li>
  • 1/8 tsp Honey, #KB356/li>
  • TT Spanish Lavender


  1. In a heavy bottomed sauce pot, heat the milk, cream, vanilla and lavender.
  2. The mixture should just bubble on the sides and not come to a full simmer as not to singe it. Meanwhile whisk together the sugar and egg yolk until the yolk has doubled in size and has become pale in color.
  3. Slowly add 1/4 cream mixture to the egg mixture while whisking constantly. Then add the egg mixture back into the pot while stirring always.
  4. Put the mixture on medium low heat while stirring constantly.
  5. Once the mixture coats the back of a spoon it is done. Strain and cool.
  6. Place the creme anglaise on top of the fresh berries. Garnish with fresh or dried lavender.

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