Custard Sauces

Crème anglaise

Crème anglaise is a French term for a pourable vanilla custard sauce served hot or cold with desserts. It is also used as a base for making ice cream. It consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich custard sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées.

Sabayon

Sabayon is a foamy sauce made with egg yolk, sugar and sweet wine (Moscato d'Asti or Marsala Wine). The Italian version of this sauce, zabaglione, is made with Marsala wine. The light custard uses raw egg yolk cooked in a bain-marie while whipping to incorporate a large amount of air. The sabayon sauce is usually served with strawberries, blueberries and peaches. It is also used as a soft custard filling when preparing tiramisu, or as an ice cream flavor.