Tag: Eggnog

Coconut Cream Anglaise

Coconut Crème Anglaise

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Coconut Crème Anglaise
 
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Nutrition Information
  • Serves: 8
  • Serving size: ¼ cup
  • Calories: 129
  • Fat: 11.8g
  • Carbohydrates: 6.6g
  • Fiber: 4.5g
  • Protein: 1.9g
Recipe type: Sauces and Toppings
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Ingredients
  • 13.5 oz canned coconut milk
  • 2 tbsp erythritol
  • 1 tbsp xylitol
  • Pinch of salt
  • 4 large egg yolks
  • 2 tsp vanilla
  • Pinch pure powdered stevia
Instructions
  1. Combine the coconut milk with the erythritol, xylitol and salt in a heavy bottomed sauce pan over medium-high heat. Stir while heating until bubbles begin to form on the outside edges of the pan. Remove from the heat and set aside.
  2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a bowl and place it into an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, whisk in the stevia and vanilla and transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days. Makes 2 cups. Each serving is ¼ cup.
  3. This recipe can also be used to make a simple vanilla ice cream or eggnog. For ice cream: allow it to chill in the refrigerator at least 4 hours or overnight then churn as recommended by your ice cream maker. For eggnog: add ¼ tsp nutmeg, ½-1 oz spiced rum and ice cubes.
Notes
Net Carbs: 2.1g
SugarOH: 4.5g