Perfect Sugar Free Creme Anglaise Custard is super easy and fail-proof, once you know how.
If you’re keen to prepare a luscious crème anglaise and achieve the perfect pouring consistency, look no further. Follow my recipe, and you’ll create the most perfect keto crème anglaise, quickly and with minimal effort.
Who wants to mess around with thermometers and bain-maries (aka double boiler or water bath)? Not me. That’s for sure. Not if there’s an easier way. I’ve honed my technique so as to do away with all that faffing. You too can forget the classic preparation method and yet succeed. Sceptical? I would be if I were in your shoes. But you’re in for a pleasant surprise.
Let’s Start with the Difference Between Crème Pâtissière, Crème Anglaise and Custard.
Crème Pâtissière is mostly used for filling a pastry – like a choux bun, a custard tart, or a doughnut. It would be baked or deep fried. As such, it needs to be quite dense, so as not too leak out of its casing or liquefy in hot oil, and remain compact once cooled. It also has to be more flavourful, as it’s meant to be the main star of the dessert. The thickness of this cream is created by adding a starch to eggs, milk and cream. I’m leaving the Crème Pâtissière recipe for another day.
Crème Anglaise and Custard are the same thing – the latter being the common English name for what the French termed ‘English Cream”. It is usually served as a “sauce” for sweet dishes, such as fruit crumble, traditional English pudding, or upside-down sponge cake. It is also made with eggs, milk and cream, but no starch; the egg yolks alone impart thickness to this cream, which should be pourable but not runny. Crème anglaise delivers richness and wetness, but must be delicate and discreet, because it is intended to complement the flavour of the dessert, rather than overpower it.
Perfect Sugar Free Creme Anglaise Custard is the one you want for my forthcoming Rhubarb and Ginger Crumble, a super scrumptious recipe I’ll be sharing with you very soon…
How to Make Perfect Sugar Free Creme Anglaise Custard.
There are 3 rules you must follow. The first is to whip the yolks for a long time; you want them to become pale and spumescent. The second rule is to not let the cream reach simmering point, or worse, boil. The third and last rule is not to take your eyes off the custard as it cooks, not even for a second; you must move it away form the heat source as soon as it thickens.
Follow these simple rules and you’ll create the best English pouring custard you’ve ever tasted.
- Yield: 4
- Serving: ¼
- Calories: 380
- Fat: 40g
- Net Carbs: 1.3g
- Protein: 3.7g
- using an electric whisk, whip up egg yolks with icing 'sugar' and salt until pale and foamy.
- put the cream and vanilla seeds (or paste) in a small heavy-base saucepan.
- heat the cream whilst stirring, until it starts to release steam, but before it begins to simmer.
- pour the hot cream into the whipped yolks whilst whisking by hand.
- transfer the creme anglaise back to the saucepan you used for the cream and turn the heat on to medium.
- keep whisking while you let it simmer gently, and remove from heat as soon as it thickens (about 60 seconds).
- serve immediately over your favourite dessert.
To store, leave it to cool down in the saucepan, then cover with cling film and keep refrigerated (max 3 days).
The creme anglaise will solidify once refrigerated. Simply place the pot over medium-low heat and stirring continuously - do not let it get too hot or the eggs will scramble.
!Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
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