Tea-Infused Creme Anglaise Recipe with Summertime Fruits

Enjoy the perfect summer dessert with our Tea-Infused Crème Anglaise Recipe. For this recipe, we have chosen our Blueberry Festival scented black tea for the light and fruity infusion it creates.

Serve with your favorite fresh summer fruits and easily drizzle on top or arrange fruit over this creamy anglaise for a light dessert full of flavor. It’s the perfect little indulgence alongside a cup of tea after a meal, or an easy crowd-pleasing dessert while entertaining.

We recommend serving this Tea-Infused Crème Anglaise Recipe with English Breakfast (scroll past the recipe to see additional tea recommendations).

Tea-Infused Creme Anglaise Recipe with Summer Fruits

Servings: 12

Prep Time: 30 minutes minutes

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Ingredients Instructions Notes

Ingredients

  

• ¾ cup heavy cream
• ¾ cup milk
• ½ cup sugar
• 4 tsp. Blueberry Festival loose leaf tea
• ½ tsp. vanilla extract or ½ vanilla pod split lengthwise
• 6 large egg yolks
• fresh blueberries
• fresh blackberries sliced in half
• 2 – 3 ripe peaches sliced
• 2 – 3 ripe nectarines sliced

Instructions

 

1. In a medium saucepan, combine cream, milk, sugar, Blueberry Festival tea leaves, and vanilla. Cook over medium heat just until mixture begins to boil. Remove from heat. Steep for 5 minutes. Strain through a fine-mesh sieve into a bowl.
2. In a medium bowl, whisk egg yolks until smooth. Slowly pour the hot cream mixture in a steady stream into the yolks, whisking constantly.
3. Transfer mixture back to the saucepan. Cook over medium heat, stirring constantly with a silicone spatula until thick enough to coat the back of a spoon or until temperature reaches 180°F on an instant-read thermometer.
4. Strain mixture through a fine-mesh sieve into a stainless steel bowl set over an ice-water bath. Cool completely, stirring often to prevent a skin from forming. Cover and refrigerate for 2 hours.
5. To serve, divide chilled crème anglaise and fruit among individual bowls.

Notes

Recipe Tips:

1. You can use 1 ½ cups of half-and-half in place of heavy cream and milk.
2. Be careful cooking the crème, as the yolks can scramble if you aren’t stirring constantly and scraping the bottom of the pan as you stir.
3. Try using different combinations of tea and fruits if you wish. Our Island Garden Pouchong tea pairs nicely with tropical fruits, such as mango, pineapple, and papaya.

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Tea Recommendations:

We recommend you serve this afternoon tea recipe with the following loose leaf teas.

We hope you enjoy our Tea-Infused Creme Anglaise Recipe as much as we do!