- 3 cups whole milk
- 1/2 cup plus 6 tablespoons sugar
- 2 black currant tea bags
- 6 large egg yolks
- 4 1/2-pint baskets fresh boysenberries or blackberries
- 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 crème 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 crème anglaise among 6 bowls or dessert glasses. Top with berry mixture, dividing equally, and serve.