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 refer to as 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 consists of 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 perfect for my Rhubarb and Ginger Crumble, a super scrumptious recipe you may wish to check out.
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.
Enjoy!
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Perfect Sugar Free Creme Anglaise Custard
Equipment
Ingredients
- 3 extra large egg yolks 65g net weight
- 300 g double cream
- 20 g Sukrin icing 'sugar' (U.S. option HERE) (or Make your Own)
- 1 vanilla pod (U.S. option HERE) or 1 tsp vanilla paste (U.S. option HERE)
- 1 pinch fine Himalayan pink salt (U.S. option HERE)
Instructions
- using an electric whisk, whip 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 hand-whisking.
- 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 the pan from heat as soon as the custard thickens (about 60 seconds).
- serve immediately over your favourite dessert.
Notes
Nutrition
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Could this be used as a dessert custard? I need a stove-top recipe.
Hi, this is cooked to pouring consistency whilst hot, and will firm up once refrigerated. If you want a firmer result, you can simply simmer it for a bit longer.
The recipe turned out beautifully. Really hit the spot. Thank you
Amazing recipe, quick and very precise with the measurements 🙂 The crème anglais is cooling down now!
Thank you. Hope you like the taste.
Would Heavy Cream (US) suffice for the double cream?
Yes 🙂