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Real Custard Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3948
Energy (kCal)417.106
Carbohydrates (g)17.5515
Total fats (g)28.0232
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Reserve 3 tablespoons of the milk. Place the remaining milk and vanilla pod in a saucepan. Bring almost to the boil. Remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse the milk. | 2. Place the egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy. Remove the vanilla pod from the milk and pour the milk on to the egg mixture. Strain the mixture into a heavy based saucepan and cook, stirring, until the custard thinly coats the back of a spoon and is about the thickness of single cream. Pour into a cold jug. Serve hot or cold. The sauce thickens on cooling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 1/4 cups 186.05 14.579 9.6075 9.9735
    vanilla bean 1 12.095999999999998 0.5313 0.0025 0.0025
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    caster sugar 2 tablespoons - - - -

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



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