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Creme Anglaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2313.8886
Energy (kCal)68995.62
Carbohydrates (g)9548.6709
Total fats (g)2407.1754
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the milk to the boil in a saucepan. | 2. Mix the egg yolks and sugar together in a basin. | 3. Slowly add the boiling milk to the egg mixture and stir well. | 4. Return the mixture to the saucepan and cook over a moderate heat, stirring continuously with a wooden spatula. | 5. When the mixture coats the spatula, remove from the heat and continue to stir for 2 minutes, then transfer to another container. Do not allow the mixture to boil. | 6. If it does, it will curdle because there is no starch in this recipe. | 7. Stir in a few drops of vanilla essence, strain and use as required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 300 44652.0 3498.96 2305.8 2393.64
    sugar 30 24179.4 6047.88 0.0 0.0
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    vanilla essence 1 - - - -

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



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