LOW-CARB Crème anglaise CUSTARD (CLASSIC EGG CUSTARD)
Crème Anglaise is a rich, creamy custard thickened with egg yolks. Delicious served warm with a fruit crumble or pie, this versatile dessert is also lovely when chilled and poured over fresh berries or chocolate desserts.
makes: 7 SERVINGS
prep time: 10 MINUTES
cooking time: 15 MINUTES
2 ½ cups (600 ml) heavy/double cream
Seeds from ½ vanilla bean/pod
½ cup (95 g) Sola sweetener
6 free-range egg yolks
1. Place the cream, vanilla bean seeds, and Sola sweetener into a saucepan and heat until almost boiling. Make sure the mixture does not boil.
2. Place the egg yolks in a large mixing bowl and whisk until smooth. Pour the hot cream through a strainer, directly over the egg yolks while whisking continuously.
3. Return the mixture to the saucepan and cook over a very low heat, stirring constantly, until the mixture thickens slightly and lightly coats the back of a spoon.
4. Remove the custard from the heat and cool slightly before pouring it over your dessert. You can also chill the creme anglaise and it will thicken up in the fridge to a pudding consistency.