Crème Anglaise
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Crème Anglaise is a classic, pourable French custard sauce made by gently cooking egg yolks, sugar, milk, and cream, often infused with vanilla. It serves as a versatile base for countless desserts, from fruit compotes to warm cakes, and is a cornerstone of French pâtisserie.
🍽️ Nutrition at a glance
This sauce is rich in fat and carbohydrates, primarily from dairy and sugar, with a moderate amount of protein from the eggs. A typical 1/4 cup (60ml) serving contains roughly 100-120 calories.
💡 What's interesting
Culturally, it's the foundational 'mother sauce' of dessert, with its name ('English cream') hinting at its historical adoption or refinement in English cuisine. Nutritionally, its unique texture comes from the careful emulsification of egg yolks, which also provide vitamins like A and D.