Creme Anglaise ( Vanilla Custard Sauce)
40 mins (prep 25, cooking 15)
6 ingredients
2.5 servings
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.

Categories:  <-60-mins , puddings-and-mousses , number-of-servings , equipment , egg , stove-top , eggs~dairy , time-to-make , dessert ,
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Serving Size (168.24 g)
Servings 2.5
Amount per Serving
Calories 625.02 Calories from Fat 195.03
% Daily Value *
Total Fat 21.67g 83.35%
Saturated Fat 13.49g 168.62%
Trans Fat 0.0 %
Cholesterol 114.51mg 95.42%
Sodium 390.69mg 40.7%
Total Carbohydrate 83.91g 69.93%
Dietary Fiber 0.0 g 0.0%
Sugars 83.83 g %
Protein 25.67g 128.33%
Vitamin A 821.6IU% Vitamin C 4.39mg%
Calcium 883.71mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg yolks