The most important thing I learned from reviewing vegan crème anglaise recipes is that fundamentally easy formulae can be exceedingly difficult to find. Thickening sweetened soy milk is not classified as advanced! Yet consistently thickening sweetened dairy-free milks into luscious custards with rich vanilla flavor requires more attention to detail than one may feel is necessary to give.
I gave that attention. Building off the best technique, flavor, and texture from other bloggers, I developed a vegan crème anglaise recipe that’s not only reliable, but also adjustable for a range of applications and dietary needs.
Summary of my Vegan Crème Anglaise Recipe Review
Technique
“Crème anglaise sans oeufs {vegan}” by Laurianne Pao of Perle en Sucre
Pao’s undeniable targets for thickening her mixture melt any anxiety that comes from not knowing when to remove it from heat. This traditional method of using cornstarch – In short, boil for one minute. – is worth adopting not only for accessibility, but also consistent results.
Flavor
“Vegan Crème Anglaise” by Thomas Pagot of full of plants
Pagot convinced me to use vanilla beans. I made an economic change to vanilla bean paste with an invitation to use pure vanilla extract instead. After all, whole vanilla beans are costly, and “budget” store brand ones tend to be brittle.
Texture
“Vegan Custard” by Melanie McDonald of A Virtual Vegan
McDonald proves that “butter” is necessary to replicate the mouthfeel of conventional, egg-thickened crème anglaise.
Perhaps I should’ve trusted a British blogger from the start! (Despite its French moniker, “crème anglaise” means “English custard”.) A little more vanilla and a little less cornstarch, in combination with Pao’s technique, essentially turns her recipe into my ideal formula.
Additional Discoveries
Many questions remained.
- Does technique effect cornstarch’s efficiency as a thickening agent?
- How much cornstarch is ideal for pouring? spooning? piping?
- Many recipes say any dairy-free milk will work. Is this true? (I’d only tested with soy.)
Cornstarch
The smallest cornstarch:”milk” ratio I encountered during my recipe review is 2% from Pao; highest, 12.5%, McDonald. Using 2 cups (480 mL/g) “milk”, I decided to test both extremes starting with 1 Tbsp (15 mL/10 g) cornstarch and ending with 6 Tbsp (90 mL/60 g).
But the technique I’d adopted from Pao unlocked more of cornstarch’s thickening powers. At 4 Tbsp (60 mL/40 g) cornstarch, my recipe became too thick to add any more.
How much cornstarch is ideal for thickening 2 cups (480 mL/g) of dairy-free milk?
The answer to that question lies in another: What are you making?
- “crème” anglaise/pouring custard: 12 g (a little more than 1 Tbsp/15 mL)
- “egg”nog: 15 g (1 ½ Tbsp/22.5 mL)
- pudding/custard: 24 g (about 2 ½ Tbsp/37.5 mL)
- cake filling: 30 g (3 Tbsp/45 mL)
- pastry “cream”/”crème” patisserie: 36 g (about 3 ½ Tbsp/52.5 mL)
Previously, for vegan crème anglaise, I’d bemoaned cornstarch:”milk” ratios less than 3%. Now, I’m recommending 2.5%!?
yes. The technique I adopted from Pao increases cornstarch’s effectiveness so much, it practically eliminated the need to increase the amount of cornstarch for “crème” anglaise. (Thicker applications such as pudding and pastry “cream”, of course, need more.)
“Milk”
While some bloggers specify a kind of dairy-free milk (Pao, unsweetened vanilla soy milk; Pagot, unsweetened almond milk), many do not. Hence, I had more questions!
- Is soy or almond milk superior?
- Cashews are often used for dairy-free creams. How does cashew milk perform in vegan crème anglaise?
- Oat milk is also revered for its creaminess. Does it make a “cream” as silky as soy?
- In baked goods, soy and pea milks are practically interchangeable. Is that the case with this stovetop recipe?
I had run all tests to this point with soy. It makes the smoothest “crème” anglaise! Yet if you need or want to avoid it, the following alternatives appear in order of preference.
NOTE: Please read! This picture hardly suggests anything accurate regarding texture and flavor.
Oat
Although not the same, oat milk produces a vegan crème anglaise most similar to soy. It’s slightly sweeter and less creamy, but comparable in both regards.
If I needed to cook this recipe for someone avoiding soy, I would make it with oat before any other dairy-free milk I tested.
Cashew
The flavor of vegan crème anglaise with cashew milk astounded me! It’s so caramelly, it can pass as flan with little to no tweaking.
Containing few macronutrients, however, cashew milk creates a more brittle product than soy and oat. It reminded me of Jell-O gelatin rather than any kind of pudding or cream.
Almond
I loved the notes of toasted nut that almond milk offered my vegan crème anglaise. They’re delectable alongside vanilla!
Yet like cashew milk, almond milk also produces more brittle desserts. I would choose vegan crème anglaise with cashew over almond milk, though both are uniquely delightful in flavor.
Pea
Do not use pea milk in this application. I generally adore pea milk! Delivering an equal amount of protein as soy, I can usually rely on it to behave identically.
not here. While the thickness it produces is correct, the chalky texture pea milk imparts is uncomfortable at best.
Vegan Crème Anglaise
Description
I offer three variations ("crème" anglaise/pouring custard, custard/pudding, and "crème" patisserie/pastry "cream"), but the possibilities are endless!
Make vegan crème anglaise with 1 ½ Tbsp (22.5 mL/15 g) cornstarch, then add ¼-½ cup (60-120 mL/g) rum and freshly grated nutmeg for "egg"nog. Or, make it with 3 Tbsp (45 mL/30 g) cornstarch for a slightly looser pastry "cream" that's perfect for filling Vegan Boston Cream Pie.
yields about 2 cups (500 mL/g)
Ingredients
Instructions
-
Determine cornstarch amount.
- “crème” anglaise/pouring custard: 12 g (a little more than 1 Tbsp/15 mL)
- pudding/custard: 24 g (about 2 ½ Tbsp/37.5 mL)
- pastry “cream”/”crème” patisserie: 36 g (about 3 ½ Tbsp/52.5 mL)
-
In a sm or med saucepan, whisk cornstarch, sugar, salt, and turmeric.
-
Whisk in ¼ cup (60 mL/g) "milk" 1 Tbsp (15 mL/g) at a time whisking until smooth before each addition. Whisking steadily, slowly pour in remaining "milk".
-
Set pan over med-hi heat, then bring to a boil while whisking constantly. Once bubbling, reduce heat to med and whisk vigorously for 1 min.
Gentle bubbling should continue throughout the final minute of heat. If your mixture ceases to bubble or starts to splatter, make small adjustments to your heat setting accordingly. -
Remove from heat. Stir in "butter" and vanilla until "butter" is melted.
-
Pass through a fine mesh strainer into a serving pitcher or airtight containing. Use, or allow to cool 1-2 hrs, until room temperature, then refrigerate 2-4 hrs, until cold. Consume within 3-5 days.
There are options for making and serving this recipe! Passing it through a sieve, however, is not optional; no amount of whisking will fully prevent lumps.
Note
All decisions in my vegan crème anglaise recipe may be explained by the above and additional posts. Two in particular, a recipe and a product review, informed this formula.
And if you can't find Country Crock Homestyle Dairy Free Butter, follow my reverse-engineered product recipe to make your own!
