If there’s one thing I have learned from this food blog, it’s that people love quick and easy recipes.
Cheater recipes we might even call them. Or, in this case, a lazy cook’s crème anglaise.
It all started on Super Bowl Sunday, if you can believe this . . my dear friend, Rina brought over fresh berries and ice cream for dessert (after our wings, burgers, bulgogi and bratwurst feast) and when I saw that the pint of vanilla ice cream was in the refrigerator, I moved it into the freezer and she was like, “No. . I’m doing a cheater crème anglaise . . it’s from Ina; see #9.” It totally makes sense because crème anglaise is made up of sugar, egg yolks and hot milk, and flavored with vanilla. Freaking brilliant. Did anyone know about this already? Or am I the only one who did not know this?
It all starts with vanilla ice cream.
You can leave it in the fridge (4-5 hours before serving) or scoop out what you need and leave it out for an hour or two before serving. Mix it up and make it as smooth as possible.
Prep your pound cake and berries. And hey, it’s Valentine’s Day, kick back, take it easy and just buy the all butter Sara Lee Pound cake. All you have to do is microwave it for one minute. Cut the pound cake into cubes.
Wash your berries and gently pat dry if desired. I always use and buy Driscoll’s berries and I buy organic berries 99% of the time. When I find both available, I always buy organic when it comes to berries.
Assemble your fresh berry trifles!
Top with your lazy cook’s crème anglaise. . . (feel free to add a lot or a little; I don’t like it when my cake gets too soggy so I went pretty light with the melted ice cream) and some chocolate syrup if you’re feeling it. . and believe me, you want the chocolate syrup.
Enjoy! That’s IT! These fresh berry trifles are easy, light and delicious! A great way to end Valentine’s Day dinner!
Fresh Berry Trifle with Crème Anglaise
Ingredients
- Vanilla ice cream
- half of a Sara Lee Pound Cake
- assortment of fresh berries: strawberries blueberries, blackberries and raspberries
- chocolate syrup optional but highly recommended
Instructions
- Scoop out about 2 scoops of vanilla ice cream. Leave in the refrigerator at least 4 hours before serving or simply leave out on the counter, at least an hour or two before serving.
- Microwave your pound cake for one minute and cut into cubes. Wash your berries and set aside.
- To assemble the trifle: layer in some pound cake cubes, top with berries, repeat one more time and top with the melted ice cream and chocolate syrup. Enjoy!
Today is all about Valentine’s appetizers, dishes and desserts for TWO! How brilliant is that? And the lovely Susan from The Girl in the Little Red Kitchen is hosting today! So, take a look and have a fantastic Valentine’s Day!!!
Alluring Appetizers:
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
Exquisite Entrees:
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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Alice says
February 9, 2014 at 12:13 amLove a fancy parfait or a trifle as we might call it here in Aus. Is there nothing better than berries, Creme anglaise, pound cake and a spoon! Enjoy x
hipfoodiemom says
February 9, 2014 at 6:18 amoh my gosh! You’re right. . I should have called this a trifle!!!
The Ninja Baker says
February 9, 2014 at 2:36 amBrilliant, Alice! How fantabulous that I can claim a fancy crème anglaise with vanilla ice cream…And yes, I love homemade cake…But, shhh, don’t tell, I LOVE Sara Lee’s pound cake!
hipfoodiemom says
February 9, 2014 at 6:17 amhaha, Kim! Since I was sticking with quick and easy (which everyone seems to love), I went with the Sara Lee pound cake! 🙂
Renee says
February 9, 2014 at 6:26 amI learned the quick creme anglaise trick from Emeril as he mentioned it on one of his shows. Since then it’s what I do when I need a super quick and easy vanilla sauce.
Such pretty parfaits you are sharing. And I’m also finding people do love the quick and easy recipes.
hipfoodiemom says
February 9, 2014 at 7:28 amAwh, so Emeril shared this too?! awesome! yes, people do!!! I still can’t believe that my easy 5-ingredient pizza puffs is one of the most commented on posts!
Shaina says
February 9, 2014 at 7:18 amTrifles are a really great way to serve dessert, you’ve got everything all in one dish: a baked treat, something fresh and fruit, and the best part: something creamy 🙂
Jennifer @ Peanut Butter and Peppers says
February 9, 2014 at 9:02 amYum! I love berries and chocolate together and the addition of poundcake, it’s perfect!! I could eat this every night!!
hipfoodiemom says
February 9, 2014 at 3:13 pmThank you, Jennifer! We ate these 2 nights in a row! 🙂 and I was kind of surprised but my husband also devoured his. . so yummy!
Dorothy at Shockingly Delicious says
February 9, 2014 at 9:03 amOh yeah…I want that….all of it, every bit of it.
Hint: that “creme Anglaise” is also freaking delicious on hot oatmeal in the morning. Just sayin’
hipfoodiemom says
February 9, 2014 at 3:12 pmoh my gawd, yes!! what a great idea! 🙂
Liz says
February 9, 2014 at 9:32 amYup, I was just telling my friends about this easy way to make creme anglaise a couple weeks ago…I must have seen that Barefoot Contessa recipe. I love your easy, gorgeous berry parfaits…and your shortcuts, too. Know one would guess these beauties were so easy to make!
hipfoodiemom says
February 9, 2014 at 3:12 pmthanks so much, Liz!!
Jennifer says
February 9, 2014 at 10:15 amQuick, yummy and beautiful! Perfect! 🙂
Katy says
February 9, 2014 at 11:01 amThat is such a neat trick for a quick creme anglaise! And what a lovely Valentine’s dessert!
Stacy says
February 9, 2014 at 11:13 amWhat pretty dessert, Alice! You are absolutely right about people liking easy recipes. The trick is the easy thing that still looks fabulous and your fresh berry parfait fits the bill perfectly.
hipfoodiemom says
February 9, 2014 at 3:15 pmThank you so much, Stacy!!!
Nichole C says
February 9, 2014 at 11:34 amOh wow, this is gorgeous and easy! And I love all the fresh berries!
hipfoodiemom says
February 9, 2014 at 3:14 pmThank you so much, Nichole! 🙂
Anne @ Top Pressure Cooker Review says
February 9, 2014 at 11:58 amWow! They are a bit tricky. I will definitely try those variations you mentioned. Thank you so much.
Laura Dembowski says
February 9, 2014 at 12:41 pmTrifle is always such an elegant dessert. Perfect for Valentine’s Day!
Tara says
February 9, 2014 at 1:02 pmYummy, yummy, yummy, I love trifle!!
Melanie says
February 9, 2014 at 1:12 pmHow smart is this?! Totally going to try this – although I’m not going to tell anyone how easy it was. 😉
hipfoodiemom says
February 9, 2014 at 3:15 pmhaha, love it!!
DB-The Foodie Stuntman @ Crazy Foodie Stunts says
February 9, 2014 at 1:24 pmYour dessert would pair well with Isabel’s crab dish. Her’s is quick and easy too. I’ve never made a crème anglaise so I’m intrigued.
Tammi @ Momma's Meals says
February 9, 2014 at 1:47 pmI love love love dessert in jars/cups like this. I love that you made it “healthy” but still guilty by adding the ice cream and chocolate syrup, great idea for a sweetheart treat!
hipfoodiemom says
February 9, 2014 at 3:16 pmThank you Tammi!! 🙂
Manu says
February 9, 2014 at 5:16 pmWhat a refreshing dessert idea! I like all the fruits that goes in it! And obviously I love creme anglaise!
Carla says
February 9, 2014 at 5:24 pmSo easy yet so good! Every summer I go strawberry picking with my dad when it’s really hot outside. I can totally see me making these to relax and cool down.
Allie | Baking a Moment says
February 9, 2014 at 5:44 pmSo pretty! And it doesn’t get much simpler!
Cindys Recipes and Writings says
February 9, 2014 at 6:33 pmColorful and inviting, Alice! I’ll bring my own spoon!
Laura says
February 10, 2014 at 4:35 amIt has fresh fruit in it so that means it is good for me right. 😉
Nancy @ gottagetbaked says
February 11, 2014 at 12:00 pmAlice, this is brilliant! I would never have thought of melting vanilla ice cream and using it as a sauce! Your trifle is beautiful and I love how easy it is to throw together.
Aurica says
February 14, 2014 at 9:50 amwowwww…i have no words about this unbeliveble dessert, it’s marvelous and all i got to do is to get in action and prepare it..:)
hipfoodiemom says
February 14, 2014 at 2:11 pmThank you, Aurica! I hope you do make this. . you’ll love it! Happy Valentine’s Day!
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