Quick Fruit Salad with Basil and Creme Anglaise
Recipe type: Salad, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
A refreshing summer fruit salad topped with rich creme anglaise and fresh basil.
  • For creme anglaise:
  • 3 large egg yolks
  • ⅓ cup sugar
  • 1 cup very hot milk
  • pinch salt
  • ½ tsp. pure vanilla extract
  • ¼ tsp. pure almond extract
  • For fruit salad:
  • 1 peach, peeled and diced
  • 1 nectarine, diced (or another peach)
  • 1 lb. strawberries, halved
  • 1-2 tsp. raw honey (less if the fruit is really sweet)
  • 1-2 tsp. honey wine vinegar (or lemon juice)
  • ¼ tsp. vanilla extract, optional (but good)
  • a small handful of fresh basil leaves, torn
  1. For creme anglaise:
  2. In a medium mixing bowl, whisk the egg yolks, sugar, and pinch of salt until thick and pale yellow. Drizzle the hot milk into the bowl while whisking. This will temper the eggs, or slowly heat them so they don't curdle. When all of the milk has been added, pour the mixture back into the pan. Stirring constantly, cook the custard over medium heat until it starts to thicken and reaches a temperature of 170° F on an instant-read thermometer. (If you don't have a thermometer, check that it's cooked all the way by dipping a wooden spoon into the sauce. It should coat the back and you should be able to draw a finger through it.) Strain the custard through a fine-mesh sieve into a clean bowl. Add the vanilla and almond extracts. Cover and chill until very cold.
  3. For fruit salad:
  4. Mix the fruit together in a serving bowl. Drizzle the honey, vinegar, and vanilla over the fruit. Add the basil leaves and gently toss. Let stand for a few minutes before serving for the juices to be released and the flavors to meld.
  5. To serve:
  6. Spoon about ¼ cup of the sauce into small serving bowls. Top with the fruit salad.
  7. The sauce can be made ahead and kept for about a week.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/09/quick-fruit-salad-with-basil-and-creme.html