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Spiced Rum Creme Anglaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3502
Energy (kCal)439.8585
Carbohydrates (g)25.8872
Total fats (g)26.9645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk the egg yolks in a small bowl until smooth and pale. | 2. In a small saucepan, combine the milk, sugar and vanilla. | 3. Stir over medium heat. | 4. Remove from the heat just before the milk starts to boil. | 5. While whisking, slowly pour the hot milk into the yolks. | 6. Pour the mixture back into the saucepan. | 7. Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon. | 8. Let cool completely. | 9. Add the rum. | 10. Refrigerate until ready to use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    sugar 3 tablespoons granulated 59.9625 11.2515 1.8769 0.9359999999999999
    milk 1 cup 148.84 11.6632 7.686 7.9788
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    rum 1 tablespoon spiced - - - -

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



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