Fresh Boysenberries with Black-Currant-Tea Creme Anglaise - milk

Method

• Stir milk and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves.
• Increase heat and bring to boil.
• Add tea bags.
• Remove from heat; cover and let steep 15 minutes.
• Discard tea bags.
• Whisk egg yolks in large bowl to blend.
• Bring milk mixture to simmer.
• Gradually whisk milk mixture into yolks.
• Return mixture to same saucepan.
• Stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across, about 6 minutes (do not boil).
• Pour creme anglaise through fine strainer set over 4-cup measuring cup.
• Cool.
• Cover with plastic wrap; refrigerate overnight.
• Mix boysenberries with remaining 6 tablespoons sugar.
• Let stand at room temperature at least 2 and up to 4 hours.
• Divide chilled creme anglaise among 6 bowls or dessert glasses.
• Top with berry mixture, dividing equally, and serve.