Low Carb and Sugar-free Crème Anglaise Sauce Recipe
This decadent, creamy sauce gets its sweetness from a monk fruit sweetener blend. Pour it over fruits or your favorite low-carb sweet!
Servings 6servings
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Cooling Time 20 minutesmins
Total Time 40 minutesmins
Equipment
Medium tempered glass bowl
Saucepan
Wooden spoon
Whisk
Mesh strainer
Metal bowl (or pot) set over an ice-water bath
Ingredients
1 1/2cupsheavy cream
4egg yolks
1/3cupgolden monk fruit sweetener
1pinchsalt
1tspvanilla 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!