Sugar-Free Crème Anglaise
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.
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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) until smooth.
Heat the 35% cream (350 g) together with the milk (350 g) in a saucepan until hot throughout, without bringing it to a boil.
While whisking the yolk continuously, pour about one-third of the hot dairy in a thin stream. Return the custard to the saucepan and cook over low heat, stirring continuously, until it reaches 82–83 °C and thickens slightly.
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