Coconut Cream Crème Anglaise (DF)

Although custards can be a bit intimidating for people with food sensitivities, this dairy-free version uses coconut cream, your favorite dairy-free milk, and a few simple ingredients. With a little bit of attention and patience, you will end up with a deliciously pourable dairy-free crème anglaise.

The texture of crème anglaise should be thickened enough to coat a spoon, but not be so thick that it sits on top of the baked good you pour it on. You want it to be absorbed.

The essential tools, too, are simple: a heavy sauce pan, a whisk and a silicone spatula. I like to use both a whisk (to blend) and a spatula (to scrape) to increase the likelihood of a well-blended egg custard. An instant read thermometer can also be useful, but it's not necessary if you pay close attention to the texture as the custard thickens.

I guarantee that you'll have people saying "this is so good I can drink on its own".

Happy Bendy Baking!