Strawberries in Rose Crème Anglaise Recipe (2024)

This looks yummy, and I hate to be "that person", but a "creme anglaise" is not traditionally thickened with any starches (such as here, corn starch), though I can see you're obviously not using very much. A true creme anglaise is thickened only by gently cooking the egg yolks. For me, I find 82c / 179.6F is the sweet spot for cooking in the tradeoff between thickness and overcooked eggs.

I tend to make my own rose water the old fashioned way. Take roses (bouquets from a runaway bride situation are always available at my florist!) and soak them for 10 minutes in lightly salted water (less than sea water, closer to tears, no pun intended). Strain petals and enjoy the fruits of your labor.

My parents made this when I was a child and it always brings fond memories. I like to keep it simple by keeping the strawberries and replacing everything else with a can of condensed milk. If you want it to flow more, just open the can at room temperature. I prefer to refrigerate the condensed milk before to make it a little thicker. Now that’s super quick and tasty.

I can't wait to make this and I agree with @Justin, the only thickening agent needed is patience. I will make this my usual way: warm some milk with sugar to taste, temper some yolks (I use 1 or 2 extra bc it makes this everything sauce thicker and richer), slowly heat, stirring constantly until the creme coats the back of a wooden spoon, then I add my flavor, in this case the rose water.

Delicious! Strawberries did not need sugar.

I wonder if I could use the pure rose extract (Kay White) that I happen to have and which expired much more recently than the years-old rose water I have at the back of my fridge?

The rose flavor does an amazing job brightening up this custard. I think I’ve found a new favorite custard flavor. This recipes a keeper.

Please be careful with the rose petals you use! Roses from any regular florist or supermarket or vendor are HEAVILY sprayed with toxic pesticides, You seriously do not want to eat them, or use them in any food preparation.

Just made this today and it is delightful. Used the double-boiler option, and very much recommend it for the final thickening stage. It allowed me the freedom to slice the berries while it was cooking—I stirred the custard intermittently without I’ll-effects.

A sensational dessert! I've made it twice now, the first time in a pan, the second over the double boiler. The DB is much easier to control. Like Marcella of Italy I did not have rose water per se but did have rose petal confit at the back of the shelf which I used after reducing the sugar. And I second the advice of several others that patience with the steady, not too fast, whisking is the secret. Just wait; it will thicken. You will feel it. For me, 12 minutes.

Someone mentioned making their own rose flower water. If you do this you should be careful not to use roses that have been sprayed with pesticides. You want roses raised for culinary uses.

I'm seeing people recommending making your own rosewater with florists' roses. That is an extraordinarily bad idea. The level of pesticides on roses grown for floral trade is staggering. Do you want to eat pesticides that aren't cleared for food production? If you really want to make your own rosewater, the only safe way to do so is to buy or grow organic roses. Bottled organic rosewater is available, but just conventional rosewater is going to at least restrict to usda food-grade pesticides.

I made this last night. Unless you are particularly fond of the taste of rose water I wouldn't use more than a 1/4 tsp of the water. My guest said it reminded them of soap...not a great endorsem*nt! Personally, I liked the flavor right after I added it to the cream, but after sitting for a few hours it became too strong. All about what you like, but as a relative newbie to the flavoring l think less is more!

Be careful making your own rose water with flowers from a florist… only use flowers that have been cultivated without pesticides to ensure safe ingestion

Started making this, only to realize halfway through that my rosewater was nowhere to be fine. Subbed vanilla extract instead and, though obviously a different flavor profile, it was still delicious! Looking forward to trying it with rosewater in the future, too.

Delicious! Strawberries did not need sugar.

Second Justin’s comment, Creme Anglaise should never have any thickener in it, such as cornstarch or flour. And 80-82 in Celsius is the point where you remove it from the heat.

Last year, in the South of France, I bought a bottle of rose syrup (sugar syrup with rose extract) and from then on I’ve never stopped adding a little to fresh strawberries. I find it enhances their aroma with just the slightest hint of rose (so much that if you don’t know it’s there, you wouldn’t detect it). I didn’t know roses and strawberries are “botanically related” but now this makes even more sense. I’ll use the syrup (dialling down the sugar of course) in place of the rose water here.

I make crème anglaise by melting really good vanilla ice cream.

I just wish strawberries were in season. I'll save this until summer unless frozen work?