Crème Anglaise Strawberry Summer Shortcake Recipe
Serves 6
Ingredients:
- 6 homemade tea biscuits
- 1 litre whipped cream
- 3 cups sliced strawberries
- 1 cup sauce anglaise (see recipe)
- 1 can of dulce de leche (we used Dairy Isle dulce de leche)
- 6 sprigs of mint
Sauce Anglaise Ingredients:
- 1 can sweetened condensed milk (we used Dairy Isle sweetened condensed milk)
- 2-inch piece of vanilla bean, split and seeded
- 3 egg yolks, separated
- 2 Tbsp. sugar
Directions:
- Pour the can of sweetened condensed milk into a sauce pan and cook over medium heat until it starts to simmer.
- Add vanilla bean and continue to simmer (do not boil).
- In a bowl, whisk together the egg yolks and sugar.
- Add the sugar and egg mixture to the simmering milk and stir using a mixing spoon for 8-10 minutes until it begins to thicken.
- Remove from the heat and let chill until ready to use.
- Slice a biscuit in half and place the bottom half on a serving platter.
- Spoon a dollop of the whipped cream onto the biscuit and then add some sliced strawberries. Place the top of the biscuit onto the strawberries and cream.
- Drizzle the sauce anglaise over top, then drizzle the dulce de leche over top.
- Garnish with mint and serve.
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