I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 298/524 (from Julie's count)...but really 659

Thursday, June 9, 2011

VEGAN CRÈME ANGLAISE

[Vegan Light Custard Sauce]

...this is the accompaniment for the ASPIC DE POMMES...but it's used in other recipes as well...

..I started with some clear flax seed goo - for the egg yolks...

...and added some sugar...

...then whisked in some corn starch...

...and some boiled almond milk...this step is done in the original recipe to keep from scrambling your eggs...but as I'm not using eggs - it's probably unnecessary...

...then poured that mixture back in the pot...

...and cooked it - stirring with a wooden spoon - until lightly thickened...

...added some vanilla...off heat...

...and stirred that in...

...it's not super thick - like a pudding - it should just coat a spoon...

...poured it into a little cream pitcher...and served it with the ASPIC DE POMMES...

...it was delicious...and totally made that dish...this is also one of those master recipes that is used with a lot of other recipes...and it's very very good...

Substitutions: flax seed goo for the eggs
almond milk for the milk

Recipe here: Mastering the Art of French Cooking

p. 588

5 comments:

  1. Hi - how are you doing? I've hardly checked any blogs since I privatized mine. I was searching for a vegan creme anglaise and yours popped up. Do you think this would be good on bread pudding?

    Tami

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  2. What function of the egg yolks does f;ax replace? Since the starch replaces the function of setting the custard, which would normally be done by the eggs, what is the purpose of the flax? DOes it add a custardy flavour?
    I hope I get a reply even though this post is old

    ReplyDelete
    Replies
    1. Hi Renee,

      ...and thanks for stopping by The Vegan Version...the Flax Seed Goo egg replacer acts as an emulsifier here...making the custard rich and glossy...

      I hope that helps...

      ~Have a lovely day!

      Delete
  3. The link to the recipe does not work. May I have the amounts of each ingredient you used? Thank you!

    ReplyDelete
    Replies
    1. Hi Erica,

      ...and welcome to The Vegan Version...Scribd sometimes changes their links...all my new recipes have a new link...

      https://www.scribd.com/doc/207930231/Mastering-the-Art-of-French-Cooking

      ...for the 4 egg yolks...I used 1/3 cup of flax seed goo...and for the milk 1 3/4 cups of almond milk...

      ...it makes a delicious cream and I hope you try it...

      Have a lovely day!

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