A Simple Summer Dessert: Sugared Basil Strawberries With Crème Anglaise

This simple combination of sugared basil, fresh strawberries, with crème anglaise is one of my favorite desserts. And when summer is in full swing, I’m always looking for a dessert that feels light, isn’t too much work, and is just a little bit special.

This is the kind of dessert you can serve after a casual backyard dinner, on the 4th of July, or while watching Wimbledon with a glass of chilled rosé or champagne. The sugared basil gives it a surprising and fun twist, and the creamy custard sauce makes it feel like something you’d be served at a tiny café in the south of France. And the best part? It’s so easy to put together.

Just several items from the kitchen, only a few ingredients, and little bit of time is all you need.

Kitchen tools

• Medium saucepan (I used this vintage French hammered copper saucepan from our shop)
• Sharp knife
• Wooden spoon
• Mesh sieve or strainer
• Cutting board
• Muddler or mortar and pestle

A few simple ingredients

• Fresh basil leaves
• Granulated sugar
• Heavy cream
• Milk
• Eggs (just the yolks)
• Vanilla extract
• Strawberries

How to make sugared basil strawberries with crème anglaise recipe

For the sugared basil:

1. Add the sugar to a small bowl. Add about half of the basil to the sugar, and using a muddler, muddle the basil into the sugar. You’re basically making pesto with sugar. Add the remainder of the basil and repeat until you have the desired amount of basil mixed into the sugar. Set aside.
2. Core the strawberries and cut them into bite-sized pieces, and set aside.

For the crème anglaise:

1. Add the cream to a heavy medium saucepan. Add vanilla and over medium-low heat, bring the milk mixture to a simmer, stirring often. Remove from heat.
2. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot cream mixture into the sugar and egg yolk mixture. It should be a pale yellow in color. Return the combined mixture to the saucepan and stir over low heat until the cream thickens. It takes about 5 minutes (do not boil or overcook as the egg yolks will scramble). Strain the sauce through a mesh sieve into a bowl. It should have a creamy texture to it. Cover and chill (can be made 1 day ahead).

Putting it together:

You can serve the fresh berries family style in one large bowl or individual servings in small bowls. I prefer the small bowls, but it’s a completely personal choice.

1. Place the strawberries in individual serving bowls and sprinkle with the sugared basil.
2. Pour the desired amount of crème anglaise over the top of the strawberries.
3. Garnish with a basil leaf or two and serve immediately!

Note: Crème anglaise is a pourable topping typically made with half milk and half heavy cream. For this specific dessert, we prefer it more like a custard, so we used all heavy cream. It’s delicious and works either way.

You might also enjoy these other recipes

• How to make homemade vanilla extract
• London’s famous Humble Crumble with crème anglaise 
• Flourless chocolate cake with crème anglaise