Perfect Sugar Free Creme Anglaise Custard
Servings: 4
A delicious English custard with the right density. Keto and Low-Carb friendly. The best taste ever - perfect for your pudding, tart, crumble or sponge.
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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
When using default recipe values, the recipe makes 340g of crème anglaise; each serving is measured as 85g weight.
To store, 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 stir continuously until warm - do not let it get too hot or the eggs will scramble.
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 380kcal | Carbohydrates: 1.3g | Protein: 3.7g | Fat: 40g
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