Coconut Crème Anglaise

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Crème anglaise made with coconut milk is said to be healthier than the milk version. When using coconut milk to replace all or part of the milk, it is usually stabilized with hydrocolloids such as 2% liquid lecithin (worked into the egg yolks) and 0.5% propylene glycol alginate (blended into the coconut milk). Or blend in equal parts sucrose esters (1%) into both the egg yolks and the coconut milk. Proceed as though using milk.