This is a very simple recipe. This is a grain-free, GAPS, SCD and paleo-friendly, honey-sweetened delicacy. Various layers can be made with fresh fruit, sun-leathers or compotes and candied nuts as well. One of my favorite combos is layers of rich honey-vanilla creme anglaise, grain-free cherry-almond crunch, whipped cream from a local dairy and a honey-raspberry syrup. Oh yeah, you can make them with ice-cream as well 😉

Honey and Vanilla Creme Anglaise

• 2 c raw milk
• 1/4 c raw honey
• 5 pastured egg yolks
• 1/2 vanilla pod
• pinch salt

Method:
Heat the milk gently on the stove. It is best to use raw full cream milk, half and half or equal parts milk and cream. This is a very light sauce and the quality of the ingredients comes through powerfully. Use the best local raw honey and local grass-fed raw milk for the best flavor and mouth-feel.

Cut the vanilla pod down the middle and scrape the seeds into the milk, add in the pod and heat slowly. Use a heavy-bottomed saucepan. Don’t let it scald.

Mix the yolks and honey in a bowl with the salt. (You can also use 2 whole eggs and 1 yolk but you will have to be more gentle with the cooking process).

Slowly pour a few tablespoons of the hot milk into the egg yolks, and gently whisk to mix to temper the egg yolks. Turn off the heat. Slowly pour this mixture into the hot milk. Gently whisk into the milk until smooth. Turn the heat to medium-low. Using a wooden spoon stir the milk and yolks gently until the custard begins to thicken. Stir more rapidly as it thickens and be sure to scrape the custard from the sides of the pan as well. If the custard starts to get grainy and “break” quickly take it off the heat, pour it through the strainer and put it over ice as you whisk it until it cools.

When custard is thickened, pour it through the strainer and cool the mixture by whisking (you can put the bowl over ice to help chill it faster). You can use this warm custard or chill it further, stirring it every once in a while to be sure it is chilled before covering and chilling. It gets much thicker as it cools.