Anglaise cream
Crème anglaise is a classic pastry preparation, traditionally thickened with egg yolks.
In my vegan version instead I use corn starch, which allows me to obtain a smooth, soft and super velvety cream.
I also add a pinch of yellow chlorella, just to give that yellow color and a light flavor reminiscent of egg yolk, which is a fundamental ingredient in custard.
Obviously chlorella is optional: the cream works great even without it, but if you want a result more similar to the original, it is an interesting addition.
Procedure
In a bowl, mix together the sugar, cornstarch, and yellow chlorella, then pour the plant-based milk with the vanilla bean seeds into the saucepan and add the mixed powders.
Mix well with a whisk; if there are lumps, blend with an immersion blender. Then cook the cream over low heat or on low induction, stirring initially with a whisk and then with a silicone spatula until it begins to simmer and the cream has thickened slightly.
It won't be as thick as custard, obviously, but it won't be completely runny either.
Transfer the cream into a jug and use it to serve your favorite dessert, such as a baked cake, a fruit tart, etc
The cream is best served freshly made, while still nice and runny and warm. If you let it rest in the refrigerator, it will thicken slightly, so you'll need to stir and blend it a little. If storing in the refrigerator, always cover with plastic wrap.
