This vegan version of a classic vanilla crème anglaise is a welcome accompaniment to our crispy almond crêpes and seasonal galettes. Smooth, silky and sumptuous!
Prep: 3 mins | Cook: 5 mins | Serves: 1 cup
Crème anglaise (French for “English cream”) is a sweet pouring custard traditionally made from a mix of sugar, egg yolks, warm milk and vanilla. It works wonderfully with all types of tarts, trifles and traditional puddings, but the ingredients are not ideal for individuals with food intolerances, allergies or a plant-based diet. So, to complement our seasonal galettes, and perhaps your Christmas pudding, we’ve created this easy eggless, dairy-free and gluten-free crème anglaise.
Original Unsweetened Almo Milk forms the base while Almo Crème acts as the perfect egg substitute. Rather than using refined white sugar, we’ve used maple syrup for a deeper, richer flavour, although you could use any mild sweetener, like agave nectar or low-calorie stevia. We also recommend cooking your crème anglaise in either cast iron or stainless steel saucepan to avoid the transmission of any unwanted chemicals from non-stick pans.
One of the best things about this sauce is that you can play around with the flavours to suit any dessert. If you love the traditional eggy flavour of real crème anglaise, get your hands on some Indian black salt. Also known as “kala namak”, this Indian volcanic rock salt has a distinctly eggy flavour reminiscent of hard-boiled eggs.
Tip: Crème anglaise is the perfect substitute for vegan custard in trifles.