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!