I had so many strawberries left today that I started looking for more recipes in which to use them. Something possessed me to buy heavy cream at the Amish market yesterday (I almost never do this). So, in my search for a recipe that would use both ingredients, I found this one for Crème Anglaise with Brown-Sugared Strawberries. Of course, in substituting the cream for the whole milk called for in this recipe, I hiked up the fat and caloric content, but it was so worth it. I’ll work extra hard at the gym tomorrow.
The Quest for the Best Strawberry Dessert