From the kitchen
Almond Milk Crème Anglaise
A light, pourable vanilla custard sauce for drizzling over fruit, cake, or warm desserts.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 cups Unsweetened Almond Milk
- 3 tbsp Sugar
- 1 Vanilla Bean, split and scraped (or 1 tsp extract)
- 2 large Egg Yolks
- 1 tbsp Cornstarch
Method
- Heat the almond milk, half the sugar, and vanilla bean in a saucepan until steaming.
- Whisk the egg yolks, remaining sugar, and cornstarch together until pale and smooth.
- Slowly whisk about a cup of the hot milk into the yolk mixture to temper it.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, 4 to 5 minutes.
- Strain, discard the vanilla pod, and chill or serve warm.
Kitchen note
The cornstarch is a safety net that dairy-based crème anglaise doesn't need — almond milk's thin body and lower fat make the yolks alone less reliable for thickening, and the starch keeps the sauce from breaking if it gets a touch too hot.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.