Create allergy card
← Browse ingredients

Creme Anglaise

Pouring custard of milk, egg yolk, sugar and vanilla.

Creme Anglaise — illustrative ingredient image

About Creme Anglaise

Crème anglaise is a pourable custard made by gently cooking milk or cream with egg yolks, sugar, and usually vanilla. It is served as a dessert sauce with cakes, puddings, fruit, pastries, and other sweet dishes. Recipes vary in the balance of dairy, yolks, sugar, and vanilla.

It is smooth and pourable, with a rich dairy character, gentle egg richness, sweetness, and vanilla aroma. Its thickness ranges from lightly coating to fairly fluid, depending on the recipe and cooking point. Careful heating gives a silky texture; excessive heat can make the custard curdle.

Crème anglaise is usually pale cream to light yellow and is served as a prepared sauce. It may be strained for extra smoothness and poured warm or chilled over a dessert. Refrigeration thickens it somewhat, while warming loosens it; reheating requires gentle heat to preserve its texture.

Ingredient type
sauce

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where creme anglaise appears

0 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Food connections are still being added.

No linked foods are available for this ingredient yet.

Name examples awaiting language review. Confirm the specific food or product.

Local names for creme anglaise

Names and romanised forms to recognise on menus and labels.

English

Creme Anglaise

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Creme Anglaise nutrition & diet

Creme Anglaise nutritional value

Reference: Custard, egg

Per 100 g of the edible portion of the stated reference food.

Calories
95kcal
Protein
5.9g
Carbs
10.9g
Fat
3.4g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. CoFID 2021 food code 12-573. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use a reference for the finished pouring custard made with milk, egg yolk, sugar, and vanilla, distinguishing homemade from packaged versions. Preparation can vary with cooking temperature, thickening, and added cream or starch. Evaluate the served sauce separately from the cake, fruit, pastry, or dessert it accompanies.

Compare the right form: Match finished crème anglaise in its liquid custard form, including milk or cream base, egg yolk, sugar, vanilla, and any added starch or flavoring.

Diet considerations

Crème anglaise is animal-derived through milk and egg, with plant-derived sugar and vanilla commonly present. Compatibility changes with added cream, butter, alcohol, gelatin, cereal thickeners, or desserts served with it. Portion size and accompanying pastry or cake affect carbohydrate patterns, so the sauce should not be assessed independently of the full dessert.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Custard, egg ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .