Instead of a rich crème Anglaise drizzled over fresh blueberries, this recipe offers a bowl of creamy sauce covered by fruit.
INGREDIENTS | SERVES 4
- 4 egg yolks
- 2 tablespoons flour
- Pinch salt
- ⅔ cup sugar
- 3 cups milk
- 2 teaspoons vanilla
- 2 tablespoons lemon zest
- 2 cups fresh blueberries
In a bowl, whisk together egg yolks, flour, salt, and sugar until well blended.
Scald milk in top of double boiler. Ladle 1 cup of hot milk into egg mixture, whisking constantly. Immediately pour tempered egg mixture into top of double boiler; whisk to blend.
Cook, stirring constantly, until sauce coats back of a spoon. Remove from heat; beat in vanilla and lemon zest.
Pour sauce into a bowl; cover and refrigerate until well chilled.
When ready to serve, pour sauce into 4 bowls; float ½ cup of blueberries over each bowl.