Recipe: Fresh Berry Parfait with Cinnamon Crème Anglaise
Cinnamon Crème Anglaise
16 ounces Half and Half
2 teaspoons Vanilla Extract
1 teaspoon Cinnamon
5 each Egg Yolks
1/3 cup Powdered Sugar
In a stainless steel bowl, combine all ingredients and place over a pot of simmering water. Stir constantly until the sauce is thick and coats the back of a spoon. Set aside and allow to cool.
Toss all the berries together to mix them up and Place them in a Parfait, Wine or Champagne Glass. Ladle about 2 to 3 ounces of the Crème Anglaise over the fruit and serve!!