This delightful custard sauce-infused with black currant tea for a unique accent-is made with milk instead of cream. Begin preparing it a day ahead.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Stir milk and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add tea bags. Remove from heat; cover and let steep 15 minutes. Discard tea bags.
Step 2
Whisk egg yolks in large bowl to blend. Bring milk mixture to simmer. Gradually whisk milk mixture into yolks. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour crème anglaise through fine strainer set over 4-cup measuring cup. Cool. Cover with plastic wrap; refrigerate overnight.
Step 3
Mix boysenberries with remaining 6 tablespoons sugar. Let stand at room temperature at least 2 and up to 4 hours.
Step 4
Divide chilled crème anglaise among 6 bowls or dessert glasses. Top with berry mixture, dividing equally, and serve.
