A Crème Anglaise (krehm ahn-GLAYZ) is a rich custard sauce that can be served warmed or cold. RC Crème Anglaise Sauce Mix is a white powder containing sugar, egg yolk, pure Madagascar Bourbon Vanilla, dehydrated cream and milk powders. It prepares easily with whole milk to create a flavorful, creamy custard-colored sauce that can be used almost immediately. It is packed in a 1-pint squeeze bottle, with an adjustable spout, that serves as both a mixing and application container. When dry, the product may be stored at room temperature. Made in the USA.
Crème Anglaise is used to create exciting plate presentations for dessert dishes. By using the dropper top, a thin line or a pool can be added to the plate as part of a design, or drizzled over the dessert item prior to serving. Serve as an accompanying sauce with fruit, cakes, pies, tarts, ice cream, crepes, soufflés and other desserts.
Packaged in BPA/Phthalate-free HDPE bottles. Each package has a lot code and “Best If Used By” date.
|Product Number||Package Size||Yield|
|74801||8/4.5 oz bottles||16-fl oz/bottle|
Store dry product in a cool, dry place. Prepared product must be kept refrigerated.
12 months. Prepared product should be used within 7 days or before the expiration date of the milk used in preparation.
Sugar, dextrose, dried egg yolk, cream, nonfat milk, micellar casein (contains soy), xanthan gum, milk protein concentrate, silicon dioxide (anticaking agent), maltodextrin, potassium sorbate (to retard spoilage), salt, Madagascar Bourbon pure vanilla, natural flavors, and annatto extract (color).
Mix Only: Egg, Milk & Soy.
Product preparation may add other allergens. Refer to labels on ingredients added.
Product prepared with whole milk.
|Weight or Serving Size||2 tsp. (8 g)||2 Tbsp. (34 g)|
|Calories from Fat||10||15|
|Total Fat||1 g||2 g|
|Saturated Fat||0 g||1 g|
|Trans Fat||0 g||0 g|
|Cholesterol||25 mg||25 mg|
|Sodium||20 mg||30 mg|
|Total Carbohydrates||6 g||7 g|
|Dietary Fiber||0 g||0 g|
|Sugars||6 g||7 g|
|Protein||1 g||2 g|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.