Custard Sauce

Crème Anglaise is a classic French pourable custard sauce, typically made from a simple base of milk or cream, egg yolks, sugar, and vanilla. It is a foundational dessert sauce in French cuisine, often served warm or cold with fruit, cake, or puddings.

🍽️ Nutrition at a glance

This is a high-fat, high-sugar sauce with very little protein, providing primarily calories from dairy fats and added sugar. A typical serving offers a good amount of calcium and vitamin A, but is calorie-dense.

Nutrition breakdown

Calories	85 kcal
Protein	1.5 g
Carbs	8 g
Fat	5.5 g
Fiber	0 g
Sugar	7 g
Sodium	25 mg
Calcium	50 mg
Vitamin A	60 mcg RAE
Vitamin D	0.3 mcg
Riboflavin (B2)	0.04 mg
Phosphorus	40 mg
Cholesterol	45 mg

Per 1/4 cup (60 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it is considered one of the 'mother sauces' of French pastry, serving as the base for many other desserts like ice cream, bavarian cream, and mousse. Its delicate, pourable consistency is achieved by carefully tempering eggs to avoid scrambling.