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Cr�me Anglaise over Mixed Berries
2 cups heavy cream 1/2 cup sugar 3 egg yolks, beaten 2 T. Grand Marnier, optional 1 t. vanilla extract Assorted fresh berries
Heat heavy cream in a pan just until bubbles form around the edge. Remove from heat. Add sugar and stir until dissolved. Stir in small amount of the hot cream mixture into the egg yolks. Stir the egg yolks into the hot cream mixture. Cook until slightly thickened, whisking constantly. Stir in the liqueur and vanilla. Chill, covered, in the refrigerator until serving time. Spoon the cr�me angalise over a mixture of sliced strawberries, raspberries and/or blackberries in dessert bowls or stemmed goblets. Add sliced or chopped fresh fruit to the berry mixture for variety. You can serve this over pound cake or cobbler, also. Serves 6 to 8 Source: River Road Recipes IV