Crème Anglaise

Recipe origin: France. Crème anglaise is French for “English cream”.

Here's a decadent, nutrient-packed sauce to drizzle over all things sweet. This sauce is rich in animal fats that are abundant in fat-soluble vitamins, in their proper form, ensuring their bioavailability.

Ingredients

• 1 cup raw heavy cream

• ¼ cup raw honey or maple syrup

• 3 pasture-raised egg yolks

• 1 teaspoon organic vanilla extract

• A pinch of unrefined salt

Directions

1. Combine raw cream, raw honey or maple syrup, and vanilla in a heat-safe bowl.

2. Set up a double boiler by filling a saucepan with 1 inch of water, bringing it to a simmer, and placing the bowl into the saucepan.

3. Heat until this mixture is warm.

4. Meanwhile, place egg yolks into a separate double boiler, beating them while they are heating until pale.

5. Add the cream bowl into the yolks gradually while stirring. The mixture should slightly thicken.

6. Remove from heat and chill.

7. Serve with fresh fruit or any dessert recipe.

Notes

• To avoid messing up the consistency, it's vital to stick to the low temperature and keep stirring. When crème anglaise doesn't work, it's due to the temperature from sitting still.

• If your sauce curdles from too high heat, it can be saved by blending while still warm. This can bring your custard back together to a smooth lump-free sauce, but it won’t being back nutrients lost to heat.

• It should be thin, fluid, and pourable.