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Danish Caramel Custard

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.365
Energy (kCal)1688.172
Carbohydrates (g)206.9786
Total fats (g)57.065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 250°F. | 2. Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater. | 3. Add the cream and vanilla. | 4. Melt enough brown sugar in some water to line the bottom of a baking dish. | 5. Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven. | 6. Whip the other 6 egg whites with a little sugar until stiff but not dry. | 7. Spread over the dish of custard. | 8. Raise oven heat to 425°F. | 9. Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 12 separated 858.0 4.32 75.36 57.06
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cream 1 quart - - - -
    vanilla 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    brown sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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