Creme Anglaise, also known as vanilla custard, is nothing short of delicious. But a traditional creme anglaise recipe can be incredibly fattening. This slimmed down version is a delicious low calorie dessert, complete with fresh berries and homemade meringue. Granted, this isn’t the easiest dessert recipe that you’ll ever make, but if you are willing to put in a bit of elbow grease for a fabulous treat, then you won’t be disappointed. Each serving has just a 4 Points, so you can enjoy a decadent dessert with zero guilt.
Berry Meringue with Vanilla Custard Recipe
– 4 large eggs
– 1/4 tsp cream of tartar
– 1 cup sugar
– 3/4 cup 1% low-fat milk
– 1 tsp vanilla extract
– 3 large egg yolks
– 1 cup fresh strawberries
– 1 cup blueberries
– 1 cup raspberries
Preheat oven to 325 degrees.
With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until just frothy. Gradually pour in 3/4 cup of the granulated sugar, 2 tablespoons at a time, until sugar completely dissolves and the whites stand in stiff, glossy peaks, about 8 minutes. Spoon the egg-white mixture onto the baking sheets, making 8 (6-inch) rounds. Spread the mixture with the back of a spoon or a small metal spatula, leaving about 1/2 inch between each meringue. Bake the meringues until they feel crisp to the touch, about 2 hours. Turn the oven off and leave the meringues in the oven until they are crisp and dry to the touch, about 1 hour longer. Cool the meringues on the baking sheets on racks 10 minutes. Carefully loosen and transfer the meringues with a metal spatula to the racks to cool completely. Meanwhile, to prepare the vanilla custard bring the milk to a boil in a medium saucepan; remove from heat. Stir vanilla extract into the hot milk mixture off the heat. Whisk the egg yolks and the remaining ¼ cup sugar in a bowl until the sugar is dissolved and the mixture is slightly thickened and a pale yellow. Whisk 1/2 cup of the hot milk mixture into the egg mixture. Slowly pour the egg mixture back into the hot milk mixture, whisking quickly and constantly. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6 minutes. (Do not boil or the mixture may curdle.) Transfer the custard to a bowl; let cool. Refrigerate, covered, until chilled, at least 2 hours or up to 2 days. To serve, combine the strawberries, blueberries, and raspberries in a bowl. Drizzle about 3 tablespoons of the custard onto each serving plate. Top each plate with a meringue, then about 1/3 cup of the berries.
Entire recipe makes 8 servings
Serving size is 3 tbsp of custard, 1/3 cup of berries and 1 meringue
Each serving = 4 Points
Here are a few tips for baking meringue:
Meringue recipes work better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles. If volume is more important than stability, then older eggs are better to use. For better stability, a good rule of thumb is to use fresher eggs for meringues, saving older ones for general baking.
Don’t make egg white meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect).
Copper, stainless-steel, or glass bowls work best for making meringues. Avoid using plastic bowls for whipping egg whites as they cn often harbor traces of grease or fat, which prevents the whites from getting stiff. Whichever type of bowl you use, be sure it’s spotlessly clean.