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!
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