Fruit Ambrosia with Creme Anglaise

From Shirley Evans

Makes 5 Servings. 250 cal each.

We had this at Country Pub by St. Peter, MN. So elegant and tasty. WOW!


1/4 c. thawed orange juice concentrate
2 Tbl sugar
1 1/2 cups orange sections (about 3 oranges)
1 1/2 cups sliced ripe banana (about 2 bananas)
1 cup seedless green grapes
1 cup fresh raspberries
1 cup fresh blackberries
1 1/4 cups Creme Anglaise, chilled

Combine orange juice and sugar in medium bowl. Add oranges, bananas, greapes, berries, tossing gently.

Spoon ambosia into each of 5 glasses; top with Creme Anglaise.

Creme Anglaise:

1 3/4 c. 1% milk
1 (3") vanilla bean, split lenghthwise
1/3 c. sugar
4 large egg yolks

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seed and bean to milk. Cook over medium heat 6 min (DO NOT BOIL); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl.Cover and chill (it will thicken as it cools). Yield: 1 3/4 c. (Serving size = 1/4 c.)

Note: You can substitute 2 tps. vanilla extract for the bean, but the flavor will suffer.
Anglaise can be stored in refrigerator up to 3 days.