Chocolate-Frangelico Crème Anglaise Coupes with Fresh Raspberries
Rich, refreshing and easy — the perfect finale to an elegant summer dinner.
3.9
(12)
Chocolate-Frangelico Crème Anglaise Coupes with Fresh RaspberriesLeo Gong
Recipe information
Yield
Makes 8 servings
Ingredients
2 cups whole milk
1 cup whipping cream
5 large egg yolks
6 tablespoons sugar
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons Frangelico (hazelnut liqueur)
1/2 teaspoon vanilla extract
4 1/2-pint baskets raspberries (about 5 cups)
Preparation
Step 1
Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Step 2
Divide crème anglaise among 8 dessert glasses. Top with raspberries.
