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Okay. I’m not going to lie; I love custard. I mean, I really love custard.
But when you have to wait for it to set? Nope.
May I introduce you to keto Crème Anglaise? This sauce is basically a pourable vanilla custard. (No, that doesn’t mean that you can drink it from the jug)
It’s perfect over fresh berries or as a side sauce. It's like creamy vanilla fat bomb in liquid form - almost zero-carb and high in healthy fats!
When I was researching the traditional recipes for Crème Anglaise, I calculated the sugar to sweetener ratio and the average came out at 6 Tablespoons. I found this waaaay too sweet, but my tastebuds have changed a lot over the years and I have gone as low as 1 Tablespoon of sweetener in this sauce. You may want to use any low-carb sweetener to taste.
If you can't eat dairy, full-fat coconut milk is a great alternative to cream. Enjoy!
Hands-on Overall
Serving size 1/3 cup/ 80 ml
Nutritional values (per 1/3 cup/ 80 ml)
Net carbs2.7 grams
Protein3.2 grams
Fat29.3 grams
Calories294 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs2.7 gramsFiber0 gramsSugars2.4 gramsSaturated fat17.8 gramsSodium32 mg(1% RDA)Magnesium5 mg(1% RDA)Potassium66 mg(3% EMR)
Ingredients (makes about 2 1/3 cups)
Instructions
- Place cream and vanilla in a saucepan and heat over medium heat until barely simmering.
- While cream heats, place egg yolks and sweetener in a bowl and whisk well until creamy and combined.
- Slowly add hot milk a little at a time, whisking continuously. Once combined, return to saucepan and heat until thickened.
- You can strain the custard before serving to remove any lumps and vanilla seeds. The custard can be served warm or cold.
- Store in the refrigerator, covered for up to five days. Make sure that cling wrap covers surface of sauce.
Creme Anglaise
Ingredients (makes about 2 1/3 cups)
- 2 cups heavy whipping cream or full-fat coconut milk (480 ml)
- 1 tsp vanilla bean powder or seeds from 1-2 vanilla beans or 2-3 tsp sugar-free vanilla extract
- 5 large egg yolks
- 6 tbsp granulated Swerve or Erythritol (60 g/ 2.1 oz)
Instructions
- Place cream and vanilla in a saucepan and heat over medium heat until barely simmering.
- While cream heats, place egg yolks and sweetener in a bowl and whisk well until creamy and combined.
- Slowly add hot milk a little at a time, whisking continuously. Once combined, return to saucepan and heat until thickened.
- You can strain the custard before serving to remove any lumps and vanilla seeds. The custard can be served warm or cold.
- Store in the refrigerator, covered for up to five days. Make sure that cling wrap covers surface of sauce.
Nutrition (per 1/3 cup/ 80 ml)
Calories294kcal
Net Carbs2.7g
Carbohydrates2.7g
Protein3.2g
Fat29.3g
Saturated Fat17.8g
Fiber0g
Sugar2.4g
Sodium32mg
Magnesium5mg
Potassium66mg
Detailed nutritional breakdown (per 1/3 cup/ 80 ml)
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