Mixed Berries w/Double Vanilla Creme Anglaise

from ButterYum
makes about 2 cups


  • 2 cups heavy cream, light cream, or half & half (or a mixture of them all)
  • 2 egg yolks
  • Seeds from 1/2 of a vanilla bean
  • pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons Amaretto (optional)


  1. In a heavy bottomed saucepan, combine the cream, egg yolks, vanilla bean (seeds and pod), and salt. 
  2. Heat over medium, stirring constantly, until the mixture thickens and coats the back of a spoon. 
  3. Remove vanilla pod (reserve to make vanilla sugar). 
  4. Pour cream mixture through a sieve to remove any cooked egg bits. 
  5. Cool - serve chilled or at room temperature (you can speed this process along with an iced water bath). 
  6. Just before serving, stir in vanilla extract and optional Amaretto. Can be made several days in advance.

Note:  To make Vanilla Sugar, rinse used vanilla pod, dry completely overnight, then submerge in regular or superfine sugar. Top off your container as needed with more bean pods and sugar to ensure you always have a supply on hand. Use it for baking - great stuff!