LACTOSE FREE CRÈME ANGLAISE

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Sweets and desserts were not my go-to foods when I first started my journey on the Specific Carbohydrate Diet many years ago. I simply focused on healing and keeping any sugar intake as low as possible. It wasn’t until my kids joined my journey a couple of years ago that I started making SCD legal sweets and treats. The nice thing about it was that my children were relieved that they did not have to give up everything and it was much easier to keep them going with some sweet rewards. Sweets were also the first things that involved them in the cooking process. They really enjoyed cooking, baking, and creating their own healthy food. Despite the occasional SCD legal sweets and treats in their diet, all of my kids experienced great improvements in their health and I only occasionally had to slow my youngest daughter‘s drive for too many sweets.

Crème Anglaise is a liquid custard that is naturally thickened with egg yolks and in this case, made with coconut milk or almond milk instead of regular milk to ensure that it’s lactose free. I replaced the refined sugar with honey and vanilla seeds to deliver the heavenly flavor that makes you want to drink the whole batch right away. The crème can complement desserts such as ice cream, fruit, or cake. In the winter time we like to add it to Bratäpfel (apples that you bake in the oven). You can also make it into delicious homemade vanilla ice cream by freezing a larger batch in an ice cream maker. There are endless possibilities for this treat and if you find some new ways to incorporate it please let me know!

INGREDIENTS
1 can 13.5 fl oz coconut milk ( I use unsweetened organic coconut milk simple from Native Forest) or same amount of unsweetened almond milk (I use Elmhurst milked almonds 2 ingredients)
1 vanilla bean
4 egg yolks
3 tbsp honey

tools: cooking thermometer

INSTRUCTIONS
Using a spoon, scrape out the vanilla seeds from the bean.

Add the coconut/almond milk, vanilla seeds, and pod to a medium saucepan. Bring to a boil, then remove from the heat and let sit for about 10 minutes.

In the next steps it is important to follow the correct order and to keep whisking to keep the egg yolks from overheating!

Add the egg yolks and honey to a small mixing bowl and whisk until it turns thick and creamy. Keep whisking while adding a couple tablespoons of the hot coconut/almond milk to the egg yolks.

Add the egg yolk mixture to the saucepan with the coconut/almond milk whisking constantly.

Attach a thermometer to the saucepan and return it to the stove. Turn the stove to medium heat and whisk constantly until the mixture thickens (this happens at 180°F/82°C ) (you can also test the consistency with the back of your wooden spoon - cover it with the sauce and run your finger across, you should see a visible track once it is thick enough). Immediately remove from the heat while continuing to whisk for a couple more minutes.

Crème Anglaise can be used warm or cold; refrigerate for storage.

note: I know chefs can do this without a thermometer but if you have never done this before, I recommend using a thermometer to make sure you reach the correct temperature and do not end up with scrambled eggs instead of Crème Anglaise.

Pour over your favorite desserts, ice cream, or cakes.

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