Knowledge Base > Fran Costigan - E is for Egg-Free Baking
Fran Costigan - E is for Egg-Free Baking
This event was on
Tuesday, April 01, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional de… Read More.
Question:
Is there a way to make a crème anglaise without the cream and eggs that taste as rich?
— Shelli Mortensen
Answer:
So here's the thing, taste as rich, you know, some of our, some of what we make is different, but I have made creme les and I have made creme brulee both without using eggs. So Shelly, I suggest that you make yourself a nice, rich, tasty cashew cream or vanilla pastry cream with cashews and you can add some follow a, you know, kind of follow a creme brulee's template. You can add some vegan butter that tastes good to it and it works. I have done that. I also like to add a little bit of lemon, a little bit of acid, and yes, it works. Yes it works. So again, try it and let us know. But I would recommend you start with a cashew cream.
