Dairy Free Creme Anglaise


Every once in awhile, I flip through my French Laundry cookbook and gaze longingly at the cinnamon ice cream and the gorgeous petite fours. The other day, I recalled a conversation that I once had with Chef Keller about allergies and intolerances. He inspired me to create this alternative creme anglaise; one without dairy.

Almond Milk Creme Anglaise:

5 egg yolks

3/8 c sugar

2 c almond milk

1 t vanilla

1 T cornstarch

In a bowl, whisk together the sugar and yolks. In a pot, heat the milk and vanilla until it simmers. Temper the yolks by slowly adding in the heated milk in stages. Once thoroughly incorporated, pour through a strainer, into a pot. Add the cornstarch to the mixture and place the pot on a medium flame. Whisk until the mixture has thickened to a custard consistency, or can coat the back of a wooden spoon. Promptly remove from heat to avoid overcooking the yolks.

This anglaise is perfect for my Dairy Free Creamsicle recipe or can be used as a substitute in any dessert with anglaise.


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