Crème anglaise prête à l'emploi

Packaged product Soups and Sauces Milsani

Crème anglaise prête à l'emploi contains 102 kcal per 100 g.

Roughly 59% of its calories come from carbohydrates, with 28% from fat and 13% from protein (estimated with general energy factors).

That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 145 kcal per 100 g across 29,973 products.

100 g provides 24% of the Daily Value for Vitamin B12, 23% of the Daily Value for selenium and 18% of the Daily Value for iodine.

The values are as declared on the product label and entered by Open Food Facts contributors.

Crème anglaise prête à l'emploi by Milsani, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
102kcal per 100 g
3.3 gprotein
14.9 gcarbohydrates
3.2 gfat

Nutrition facts

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 102 kcal
Total fat L 3.2 g 4%
Saturated fat L 2 g 10%
Cholesterol L 97.6 mg 33%
Sodium L 800 mg 35%
Total carbohydrates L 14.9 g 5%
Dietary fiber L 0.01 g 0%
Total sugars L 14 g
Added sugars L 10.3 g 21%
Protein L 3.3 g 7%
Vitamin A L 47.6 µg5%
Vitamin C L 1.1 mg1%
Vitamin D L 0.38 µg2%
Vitamin E L 0.48 mg3%
Thiamin (B1) L 0.061 mg5%
Riboflavin (B2) L 0.17 mg13%
Niacin (B3) L 0.077 mg0.5%
Pantothenic acid (B5) L 0.59 mg12%
Vitamin B6 L 0.056 mg3%
Folate (B9) L 22.8 µg6%
Vitamin B12 L 0.58 µg24%
Calcium L 91.7 mg7%
Iron L 0.12 mg0.6%
Magnesium L 9.3 mg2%
Phosphorus L 80.4 mg6%
Potassium L 129 mg3%
Zinc L 0.4 mg4%
Copper L 0.013 mg1%
Manganese L 0.014 mg0.6%
Selenium L 12.5 µg23%
Iodine L 26.4 µg18%
Chloride L 73.8 mg3%

% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.

Nutritional breakdown

Protein: 13%Carbohydrates: 59%Fat: 28%102kcal / 100 g
  • Protein 13%
  • Carbohydrates 59%
  • Fat 28%

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Vitamins and minerals, % Daily Value per 100 g

Vitamin B1224%Selenium23%Iodine18%Riboflavin (B2)13%Pantothenic acid (B5)12%Calcium7%Phosphorus6%Folate (B9)6%Vitamin A5%Thiamin (B1)5%

Nutritional insights

  • Protein3.3 gabove the median for soups and sauces (median 1.3 g)
  • Fiber0.01 gbelow the median for soups and sauces (median 0.5 g)
  • Sugars14 gin the top quarter of soups and sauces (median 4 g)
  • Fat3.2 gbelow the median for soups and sauces (median 4.2 g)
  • Saturated fat2 gabove the median for soups and sauces (median 0.5 g)
  • Sodium800 mgabove the median for soups and sauces (median 613 mg)
  • Protein per 100 kcal3.2 gprotein density, useful for comparing foods with different calorie levels
  • Water71.5 gwater per 100 g, which largely explains differences between raw, cooked and dried forms

Full nutrient profile

Fats and cholesterol (2)
Monounsaturated fat L1.4 g
Polyunsaturated fat L0.42 g
Sugars and starch (1)
Starch L1 g
Individual fatty acids (4)
EPA (omega-3, 20:5 n-3) L0.008 g
DHA (omega-3, 22:6 n-3) L0.032 g
ALA (omega-3, 18:3 n-3) L0.022 g
Linoleic acid (omega-6, 18:2) L0.34 g
Carotenoids (1)
Beta-carotene L15.7 µg
Other components (2)
Water L71.5 g
Alcohol L0 g

Product details

Brand
Milsani
Barcode
26028170
Quantity
50 cl
Category
groceries
Packaging
Brick,Cardboard
Nutri-Score
D as computed by Open Food Facts
NOVA group
4 processing level (1 to 4), as classified by Open Food Facts

Ingredients

partially skimmed milk, sugar, sweetened egg yolks, processed corn starch, thickeners: caraghenane and xanthan gum, vanilla flavour, dye: carotenoids (soy),

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: MilkSugarEgg

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

  • Open Food Facts, record 26028170. License: ODbL 1.0 (Open Food Facts). Source record dated March 20, 2026. Imported November 6, 2026.

Last updated: . Data quality score: 95/100 (how it is calculated).

Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.

Frequently asked questions

How many calories are in Crème anglaise prête à l'emploi?

100 g of Crème anglaise prête à l'emploi has 102 kcal.

How much protein is in Crème anglaise prête à l'emploi?

Crème anglaise prête à l'emploi contains 3.3 g of protein per 100 g (7% of the 50 g Daily Value). About 13% of its calories come from protein. Compared with other soups and sauces, that is above the median (median 1.3 g).

How many carbs are in Crème anglaise prête à l'emploi?

Crème anglaise prête à l'emploi has 14.9 g of total carbohydrates per 100 g, including 0.01 g of fiber and 14 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Crème anglaise prête à l'emploi?

Crème anglaise prête à l'emploi contains 3.2 g of fat per 100 g, of which 2 g is saturated (10% of the Daily Value).

What vitamins and minerals does Crème anglaise prête à l'emploi contain?

Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (24% DV), selenium (23% DV), iodine (18% DV), Riboflavin (B2) (13% DV) and Pantothenic acid (B5) (12% DV). The full list is in the vitamins and minerals table above.

How much sodium is in Crème anglaise prête à l'emploi?

100 g contains 800 mg of sodium, 35% of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated March 20, 2026. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.