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Do you ever dream about a dish you once ate on a favorite trip or at a swanky restaurant on a special occasion? Such was the case with a decadent dessert on our honeymoon last November. The mister and I went to the big island of Hawaii for our getaway and one of the dishes I dreamt about after the fact was a delicious fresh fruit dessert with a cream sauce poured over it. Too thick to be just a cream, but too thin to be a pudding. I asked the waiter what this sugary cream was and he informed me it was a crème anglaise sauce.
Of course, this dish wasn’t keto-approved—I was on my honeymoon and threw caution to the wind with my diet (and yes I paid for that later).
However, I’ve been dreaming of that dish ever since, with toasted coconut flakes and slivered almonds adding a delicious crunch. And I wondered: why couldn’t I make this delicious dessert custard low carb?
So, when a recent kitchen experiment with meringues presented me with leftover egg yolks, the opportunity was born to experiment with my crème sauce, as well. And boy oh boy am I so glad I had the chance!
This is such an easy but decadent make-ahead dessert. This sauce has become one of my favorites to have on hand for company, because low-carbers and sugar lovers alike enjoy it!
It keeps for about a week in the fridge and is fairly quick to make, which makes it perfect for entertaining. I like to spoon the mixture into a gravy boat and let guests pour it over their assorted berries themselves. It’s a family hit!
I also love this recipe because it’s so versatile. It’s great over berries as I’ve mentioned, but it’s also great as a base for other dishes and treats, like my seasonal egg nog recipe. Seriously, I can enjoy the nostalgic taste of eggnog again without all the guilt thanks to this sauce!
Monk fruit sweetener allows this recipe to keep its decadent flavor without compromising a low carb and sugar-free lifestyle, which is important to me when indulging in holiday treats without regretting it later. So, with that in mind, let’s get to this recipe so you can get to enjoying it!
Low-Carb and Sugar-Free Crème Anglaise Sauce Recipe
Low Carb and Sugar-free Crème Anglaise Sauce Recipe
Equipment
- Medium tempered glass bowl
- Saucepan
- Wooden spoon
- Whisk
- Mesh strainer
- Metal bowl (or pot) set over an ice-water bath
Ingredients
- 1 1/2 cups heavy cream
- 4 egg yolks
- 1/3 cup golden monk fruit sweetener
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
- Place the cream in a saucepan, and warm over medium heat until the cream is warm to touch, then remove from heat. (Note: you don't want it too hot; the cream should be cool enough to comfortably touch before adding it to the eggs so it doesn't curdle)
- In a medium, heat-proof bowl, whisk the yolks together until well blended.
- Whisk in the sweetener and pinch of salt. Continue whisking the mixture rapidly until it turns a pale yellow and forms ribbons on the surface.
- Continuing to whisk steadily, pour the warm cream into the egg mixture in a steady stream. Stir until well combined.
- Pour the combined mixture back into the saucepan and set over medium heat. Stir constantly in a randomized "S" shape with a wooden spoon, making sure to scrape the bottom of the pan occasionally to prevent the bottom from scalding or the eggs from curdling.
- Continue stirring until the mixture is smooth and has thickened enough to fully coat the back of your spoon. (Tip: check the temperature of your custard with an instant-red or candy thermometer — it should be at least 160°F and not exceed 180°. The higher the temperature, the thicker your final cooled sauce will be)
- Strain the crème anglaise sauce in a mesh strainer over a metal bowl (or pot) placed on an ice bath to remove any egg that may have curdled during the process while simultaneously stopping the sauce from continuing to cook.
- Stir in the vanilla extract.
- Cool the metal bowl in the refrigerator for at least 20 minutes as the custard continues to thicken.
- Serve over your favorite low-carb dessert. Bon appetit!
Notes
- We recommend this golden monk fruit sweetener brand
- These mesh strainers work well for straining the sauce
- Store leftover sauce in an airtight container for 3-5 days
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