Crème Anglaise (Vanilla Custard Sauce)
Crème Anglais is a smooth, sweet and custardy vanilla sauce, probably coming from Ancient Rome who would use eggs as a thickener.
Seen another way, this vanilla custard sauce could also be looked at as ... melted Vanilla Ice Cream!
If you were to take this sauce and load it into an ice cream machine ... you'd have something wonderful going on (see the center image, below)! It's a bit heavy and eggy as a vanilla ice cream, but ... that doesn't stop it from being delicious! I personally actually really like it this way. Frozen custards make a great sugar free ice cream!
Normally, the eggs and sugar are beaten together, prior to adding the hot dairy. However, because of the fickle sugar replacements in a sugar free world, I'm changing tradition in an attempt to ensure that the sugar equivalent is truly dissolved. Don't hate me in the morning!
Note: The third photo is of a partially obscured, but totally ... Bread Pudding.
Recipe makes roughly twelve 1/4 cup servings.
Seen another way, this vanilla custard sauce could also be looked at as ... melted Vanilla Ice Cream!
If you were to take this sauce and load it into an ice cream machine ... you'd have something wonderful going on (see the center image, below)! It's a bit heavy and eggy as a vanilla ice cream, but ... that doesn't stop it from being delicious! I personally actually really like it this way. Frozen custards make a great sugar free ice cream!
Normally, the eggs and sugar are beaten together, prior to adding the hot dairy. However, because of the fickle sugar replacements in a sugar free world, I'm changing tradition in an attempt to ensure that the sugar equivalent is truly dissolved. Don't hate me in the morning!
Note: The third photo is of a partially obscured, but totally ... Bread Pudding.
Recipe makes roughly twelve 1/4 cup servings.
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Servings: 12 Servings
Calories: 101.0175kcal
Ingredients
- 1 cup cream heavy whipping
- 1 cup almond milk unsweetened
- 1/2 cup 'Swerve' or other sugar replacement
- 1 each vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 1 dash salt
- 6 large egg yolks
Instructions
- Combine cream and almond milk in a medium sauce pan.
- Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
- Bring the milk to a slow simmer.
- Remove the milk from the heat and whisk the sugar and salt into the milk. Make sure it dissolves.
- In a separate bowl, whisk the eggs well.
- Very very slowly, whisk the hot milk mixture into the egg yolks. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
- Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat.
- Stir consistently until the sauce thickens and coats the back of a spoon with a thick coating. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
- Strain the sauce.
- Serve warm or chill!
Nutrition
Serving: 12g | Calories: 101.0175kcal | Carbohydrates: 9.565g | Protein: 1.9475g | Fat: 9.8633333333333g | Fiber: 0.083333333333333g