prep time: 5 minutes
•
cook time: 5 minutes
•
yield: 1 cup (¼ cup per serving when eaten on its own as a dessert; 2 tablespoons per serving when used with other foods)
prep time: 5 minutes
•
cook time: 5 minutes
•
yield: 1 cup (¼ cup per serving when eaten on its own as a dessert; 2 tablespoons per serving when used with other foods)
I use this keto take on a classic dessert sauce with my Snickerdoodle Waffles ( see here ) and Vanilla Bean Bread Pudding ( see here ). It also tastes great on its own; it reminds me of homemade pudding.
6 large egg yolks
½ cup unsweetened, unflavored almond milk (or hemp milk for nut-free)
¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
¼ cup coconut oil, melted
Seeds scraped from 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1. Place the egg yolks, almond milk, and sweetener in a medium heat-safe bowl and whisk to blend. While whisking constantly, slowly drizzle in the melted coconut oil so that the eggs don’t cook.
2. Set the bowl over a saucepan of simmering water. Stir the mixture constantly and vigorously until it coats the back of a spoon and an instant-read thermometer inserted into the mixture registers 140°F, about 3 minutes.
3. Remove the mixture from the heat. Using a whisk, stir in the vanilla bean seeds. Serve warm or chilled. To chill the sauce, set the bowl in a larger bowl of ice water.
4. Crème anglaise will keep in an airtight container in the refrigerator for up to 3 days. Whisk before serving. To reheat, place the sauce in a double boiler or a heat-safe bowl set over a pan of simmering water and gently reheat, stirring often; do not overheat or the eggs will curdle.
