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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.