Pouring Custard

Sauce And CondimentSauceDairyAllergen: DairyAllergen: EggSweetVanilla-forwardCreamySilkyEgg-richMilky

Nutrition (per 100 g)

Calories: 110
Protein (g): 3.2
Fat (g): 3.5
Carbs (g): 16
Fiber (g): —
Sodium (mg): 60

Values vary with milk-to-cream ratio, egg yolks, and sugar level. Commercial custards may be starch-stabilized and slightly lower in fat than cream-rich recipes.

Storage

Room temp: up to 0 days
Refrigerated: up to 3 days
Frozen: up to 0 days

Pouring custard is a thin, pourable dessert sauce made from milk or cream, egg yolks, sugar, and vanilla. It has a silky texture that lightly coats the back of a spoon and tastes milky with gentle vanilla and egg notes. Cooks use it warm or chilled to coat cakes, pies, steamed puddings, and fruit; it is sold in chilled cartons or as shelf-stable packs.

It derives from French crème anglaise and became a mainstay in British and broader European dessert traditions. Modern versions range from classic egg-thickened sauces to stabilized retail formulas developed for convenience and longer holding.