Low-Carb Crème Anglaise

Step 1Place cream and vanilla in a saucepan and heat over medium heat until barely simmering.

Step 2While cream heats, place egg yolks and sweetener in a bowl and whisk well until creamy and combined.

Step 3Slowly add hot milk a little at a time, whisking continuously. Once combined, return to saucepan and heat until thickened.

Step 4You can strain the custard before serving to remove any lumps and vanilla seeds. The custard can be served warm or cold.

Step 5Store in the refrigerator, covered for up to five days. Make sure that cling wrap covers surface of sauce.