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.