Sugar-Free Crème Anglaise

Name: Sugar-Free Crème Anglaise
Cook time: 14 min
Total time: 14 min
Yield: 1 dish
Ingredients: Cream 35% fat; Milk; Allulose; Egg yolk

Egg yolks provide protein and choline, while cream gives the sauce a rich, velvety body. Allulose dissolves into the dairy base and gives it gentle sweetness without sucrose.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Cream 35% fat	Cream 35% fat	Ingredient quantity for Cream 35% fat in ml
Include ingredient: Milk	Milk	Ingredient quantity for Milk in ml
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Egg yolk	Egg yolk	Ingredient quantity for Egg yolk in g

	Product release:	1 065
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

14
	Mix	2
	Whisk with a mixer	2
	Heat on the stove	5
	Cooking	5

Macronutrients in 100 g

Proteins	4.2
Digestible proteins	3.3
Fats	16.2
Plaid	0
Net carbohydrates	2.6
Calories	170 kcal
Indexes
Glycemic index	9.1
Glycemic load	1.5
Insulin index, II	19.7
Disease inflammatory index, DII	0.06
Antioxidant, ORAC	282

Calories per dayGenderGrowth

Weight loss	Detention	Set
17%	13%	10%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
A	435651982626
B12	22222019181
B2	2125204691
B13	161616492?
D	1212121222
B7	1212102911
B5	9971441
B6	6641331
K2	68813?2
B9	6641262
B1	5541031

Minerals

Nutrient	% of RDA
Phosphatidylcholine	13713798???
Selenium	1717153192
Phosphorus	15151521115
Calcium	888887
Fluorine	77730?7
Iron	521431
Iodine	553841

Lipids

Nutrient	% of RDA
Palmitic acid (Saturated)	56565687?113
Cholesterol	414141164?82
Alpha-linolenic acid (Omega-3)	913101675
Arachidonic acid (AA, Omega-6)	9281956?6

Amino acids

Nutrient	% of RDA
Tryptophan	314343107174
Lysine	1013132873
Phenylalanine	68816103
Methionine	6771664
Histidine	69919?4
Leucine	6991862
Tyrosine	5751783

Medium

Recipe Collection for the SCD Diet Free Download

Read

Video on the topic

Reviews

Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Mixer

769

Servings: 10 (1 serving ≈ 107 gram)

Digestion time: 3 hour

Complete protein: ✔

Mix the egg yolk (150 g) with allulose (215 g) for 2 minutes, until smooth.

Heat the 35% cream (350 g) together with the milk (350 g) in a saucepan for about 5 minutes, until hot throughout.

While whisking the yolks continuously for about 2 minutes, pour about one-third of the hot dairy in a thin stream. Return the custard to the saucepan and cook over low heat for about 5 minutes, stirring continuously, until it reaches 82–83 °C and thickens slightly.

Published: 15.10.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

Any remaining questions? Ask chatGPT.:

If you have any questions about the recipe "Sugar-Free Crème Anglaise", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!

Ask a question

Watch others creams and fillings:

Avocado Cream with Spinach, Walnuts, and Parmesan