Paleo Crème Anglaise

3.3/5 rating (26 votes)
Paleo Crème Anglaise

This Paleo Creme Anglaise goes perfect with my Paleo Almond Angel Food Cake and Paleo Pumpkin Bread Pudding.

This will last for 2 days refrigerated in a sealed container!  If it lasts that long...



  • 1 cup coconut milk, canned full fat
  • 2 large egg yolks
  • 3 tablespoons coconut sugar or raw local honey
  • 1 vanilla bean or 2 teaspoons vanilla


  1. In a sauce pan over medium-low heat add in coconut creme and bring to a simmer. (slight bubbles around the edges)
  2. In a mixing bowl whisk the 2 egg yolks.  Take a tablespoon of the simmering coconut milk and add to the eggs to temper them.  Then add them into the coconut milk. Whisk the mixture then add in sugar/honey and vanilla.  Continue whisking until the mixture is combined well.
  3. Reduce the temperature to low and stir by using a wooden spoon or spatula until the mixture becomes thick and almost custard like in texture; about 5-6 minutes.  (do not boil)
  4. Strain the mixture through a fine strainer into a bowl then cover with a clear wrap by touching the mixture to prevent a skin forming.  Refrigerate for 1-2 hours before serving and this will last for about 2 days in your refrigerator.
    Note:  The best way to tell when your creme anglaise is done - take a wooden spoon and dip into the custard sauce then lift out.  If the sauce stays on the spoon and is barely dripping off then it’s done.  If it quickly drips off then keep string. 


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