Eggless Crème Anglaise

Preparation info

  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Some less-scrupulous chefs used to add cornstarch to their crème anglaise to give it extra body without having to use more egg yolks. The cornstarch stabilized the crème anglaise but also sometimes imparted a starchy taste or off mouthfeel.

By using xanthan gum instead, it’s possible to make a crème anglaise with all the creaminess of the original without either egg yolks or cornstarch.