Ingredients
VEG, GF, RSF 
20 mins 
8 - 10 - 500ml unsweetened almond milk
- 2 eggs
- 2 tbs corn flour
- 1 tsp vanilla bean powder or paste
- 2 tbs maple syrup (only one tbs if your almond milk is sweetened)
- 2 tbs brandy (optional)
Method
- Heat the almond milk with the vanilla and maple in a small saucepan, bring to boiling point and remove from the heat.
- In a medium mixing bowl beat the eggs and 1 tbs of the cornflour until light and slightly aerated.
- Quickly pour the hot milk over the egg mix and whisk well.
- Pour the mixture back into the saucepan and cook over a gentle heat.
- Mix the extra 1 tbs of corn flour with a tsp of water and add to the milk mixture.
- Continue stirring non stop with a wooden spoon until the anglaise thickens and coats the back of the spoon.
- Remove from the heat and keep whisking for a few minutes to ensure the anglaise stays smooth as it cools.
- Serve warm or cold. Delish!
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