Crème Anglaise

• 3 pints mixed berries
• a sprig of fresh mint
• 2 cups heavy cream
• vanilla bean seeds from one vanilla bean
• 1/4 teaspoon kosher salt
• 5 egg yolks
• 1/3 cup sugar

1. Gather and wash 3 pints mixed berries and a sprig of fresh mint.
2. Use the tip of a sharp paring knife to slice a vanilla bean straight down the middle, then turn your knife over and use the flat side to scrape out the tiny seeds.
3. Heat 2 cups heavy cream, vanilla bean seeds and 1/4 teaspoon kosher salt over medium heat, stirring occasionally until it comes to a simmer, reducing heat if necessary. Watch it carefully so it doesn’t boil over.Remove from heat.
4. Whisk 5 egg yolks and 1/3 cup sugar together and add cream mixture, whisking until combined.
5. Transfer mixture to sauce pot and heat over medium low to medium heat, stirring constantly until thickened enough to coat the back of a wooden spoon.
6. Remove from heat and cool slightly.
7. Strain into a glass bowl, cover and chill until ready to serve.
8. Distribute berries among dessert dishes. Ladle Crème Anglaise over the berries. Top with white chocolate curls and mint sprigs.

Enjoy!