A silky spiced creme anglaise at 270 calories. Warm cinnamon and nutmeg custard poured over fresh blueberries.
This Blueberry Creme Anglaise is a classic French pouring custard given warmth from a touch of cinnamon and nutmeg, then poured over fresh blueberries for a beautifully simple, elegant dessert. At 270 calories and 5 WW Classic Points per serving, this is a dinner-party-worthy finish that requires only careful attention to technique rather than a long ingredient list.
Recipe Info
Serves: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes plus chilling | Calories per serving: ~270
Nutrition per Serving (Estimated)
Protein: 2.8g | Fat: 24g | Carbohydrates: 8g | Fiber: 1g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 375ml / 12 fl oz double cream
- 3 egg yolks
- 50g / 2oz granular sugar substitute
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 350g / 12oz fresh blueberries
Instructions
- Heat the cream. Heat the cream in a saucepan until small bubbles just start appearing around the edges. Do not let it boil.
- Beat the yolks. Meanwhile, beat the egg yolks with the sugar substitute, cinnamon, and nutmeg until thick and pale in color.
- Temper the eggs. Slowly beat half of the hot cream into the egg yolk mixture, whisking constantly.
- Combine and thicken. Pour the yolk mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly, until the sauce thickens to a thin custard consistency.
- Cool and chill. Immediately pour the sauce into a bowl and cool completely, then refrigerate in an airtight container until cold.
- Serve. Divide the blueberries evenly between six cocktail glasses and pour the chilled creme anglaise over the top just before serving.
Serving Suggestions
- Serve in clear glasses to show off the layers of berries and custard
- Pair with a light, crisp biscuit for texture
- Offer as an elegant dinner party finish
- A few extra fresh blueberries scattered on top adds a decorative touch
- Serve well chilled for the best flavor and texture
Tips and Variations
- Tempering the eggs slowly with the hot cream is essential to prevent them from scrambling. Whisk constantly and add the cream gradually.
- Cook the final custard gently over medium heat, stirring constantly, and remove from the heat the moment it thickens to avoid curdling.
- Any fresh berries work well in place of blueberries, including raspberries or a mixed berry combination.
- This custard can be made a day ahead and kept chilled, ready to pour over fresh fruit just before serving.
- A pinch of ground cardamom in addition to the cinnamon and nutmeg gives a slightly more complex spice profile.
Why This Recipe Works
This is a classic creme anglaise technique, relying on egg yolks slowly cooked in warm cream to create a silky, pourable custard without any thickeners. The warm spices, cinnamon and nutmeg, add depth that complements rather than overwhelms the delicate custard, while fresh blueberries provide a bright, slightly tart contrast to the richness of the cream. Because the custard is prepared in advance and chilled, all that is left at serving time is assembling the two elements together.
Storage
Store the custard in an airtight container in the refrigerator for up to 3 days. Assemble with fresh blueberries just before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
