March 15, 2012

Gluten Free, Dairy Free Creme Anglaise

A year ago, I would have hated any recipe that started with "gluten free" OR "dairy free," much less both!  But here I am, and this recipe is revolutionary to the way I think about my new "free" lifestyle.

Reduce a cup and a half of vanilla soy milk and a pinch of salt to about 3/4 cup.  Then reduce the heat and let the liquid sit until it's just simmering.  In the mean time, whisk one egg yolk and a tablespoon or so of sugar until it's pale yellow and slightly thickened.  The very, very slowly temper the eggs with the milky mixture and let it all cook, whisking constantly, until it's just the right consistency for you.  I like to be able to draw a line in it on the back of a spoon.

This is delicious!  No, I don't know what I'm going to pour it on top of yet, but just about anything would taste delicious topped with this.

1 comment:

Hardygirl said...

Yum!! Blob it onto some berries.