Crumpets with Chamomile Creme Anglaise & Blueberries
Amazing and amazingly simple recipe. Store bought crumpets from Trader Joe’s were perfect for this, but you could probably use any sort of cajey base to enjoy this cream on. Based on a recipe from Epicurious.
Ingredients
- 1 1/4 cups half & half
- 4 T fresh chamomile flowers (there are about 18 flowers per tablespoon)
- 4 egg yolks
- 1/6 cup sugar
Bring half and half to simmer in heavy medium saucepan. Add chamomile flowers; remove from heat. Cover; let steep 30 minutes. Strain mixture through strainer into bowl; discard flowers. Return half and half to same saucepan; bring to simmer.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot half and half. Return mixture to same saucepan. Stir over medium-low heat until sauce thickens very slightly, about 15 minutes (do not boil; sauce will be thin but will thicken slightly when cold). Cover and chill. (Can be made 2 days ahead. Keep refrigerated.)
To serve, plate a crumpet, top with a small handful of blueberries and a dollop of the creme anglaise. I think ours turned out a little thick, but it was delicious!
Farm to Food 