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A Very Proper English Custard

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.5731
Energy (kCal)741.0772
Carbohydrates (g)61.3022
Total fats (g)45.6997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring milk and cream to a simmer slowly on low heat. | 2. Whisk the sugar and cornstarch together, add the egg yolks, combine well. | 3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans. | 4. Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 148.84 11.6632 7.686 7.9788
    cream 2 ounces 187.1067 3.7705 2.0582 19.6632
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    sugar 1 ounce 113.1145 28.2928 0.0 0.0
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

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



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