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Three glass cups filled with creamy dessert, inspired by a Tea Infused Creme Anglaise recipe, are topped with blackberries, blueberries, and peach slices. They sit on a decorative tray surrounded by flowers and a teapot.

Tea-Infused Creme Anglaise Recipe with Summer Fruits

Servings: 12
Prep Time: 30 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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