Berries With Creme Anglaise and Whipped Cream

• 4 egg yolks
• 1/2 cup sugar
• 18 teaspoon salt
• 1 cup hot milk
• 1 cup heavy cream
• 2 tablespoons fine granulated sugar
• 1/2 teaspoon vanilla extract
• 1 quart berries, washed, hulled and sprinkled with fine granulated sugar, if desired

1. Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth.
2. Cool, stirring occasionally to prevent a skin from forming on top.
3. Refrigerate.
4. Whip the cream, adding the sugar and vanilla near the end of the process.
5. Combine the custard mixture and the whipped cream, folding them together until blended.
6. Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool.
7. Alternatively, serve berries and cream separately for hand-dipping at the table.

egg yolks, sugar, salt, hot milk, heavy cream, sugar, vanilla, sugar

Taken from cooking.nytimes.com/recipes/2457 (may not work)