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Crème Anglaise
A highly versatile classic dessert mix made with vanilla seeds.
Size: 1.02kg tub
Yield: 6 litres
Shelf-life: 12 months
*Directions for Crème Anglaise:
- Bring 1800ml whole milk to the boil in a large pan.
- Combine one sachet with 200ml whole milk and mix to form a slurry.
- Add the mixture to the pan and whisk continuously until cooked.
Ingredients
when reconstituted
Sugar, Whey Powder (From Milk), Cream Powder (From Milk), Modified Tapioca Starch, Pasteurised Dried Egg Yolk, Natural Flavouring, Dried Glucose Syrup, Salt, Exhausted Vanilla Seeds, Colour (Annatto Norbixin).
For allergens see ingredients in bold.
Nutritional Information:
| Typical Values | Per 100ml Prepared with Whole Milk | Per 100g as sold |
|---|---|---|
| Energy | 544.3kJ / 129.6kcal | 1836kJ / 437kcal |
| Fat | 5.76g | 16.2g |
| (of which saturates) | 2.30g | 0.5g |
| Carbohydrate | 15.67g | 67.4g |
| (of which sugars) | 13.53g | 52.6g |
| Fibre | Trace | Trace |
| Protein | 3.77g | 5.4g |
| Salt | 0.16g | 1.1g |
Chef'sTips
Perfect for crème brûlée – simply use 1 litre milk and 1 litre of double cream per sachet.
For a classic crème patisserie – a fantastic base for sweet soufflés and pastries – use just 1 litre of milk per sachet.
For a luxurious dessert, simply mix the liqueur of your choice into your Crème Anglaise and serve.
