RecipeDB

Cooking in progress....

French Silk Pots De Crème

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.8531
Energy (kCal)2118.996
Carbohydrates (g)210.7156
Total fats (g)127.1999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat cream and half in half till it just begins to boil, remove from heat. Add the chopped chocolate and stir until all the chocolate is melted and well blended. | 2. Meanwhile, whip the butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated. Add egg yolks and whole egg, whip again till just incorporated. Add chocolate mixture after chocolate is melted and still warm, stir by hand until smooth and the butter is completely melted. Then add vanilla and pecans and pour into a 4 cup measuring cup. Stir again. | 3. Pour mixture into individual pot de creme cups. Refrigerate at least 6 hours or overnight. Best prepared at least 24 hours in advance. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate 1 cup chopped combined unsweetened 140.94 23.0121 5.0058 3.4992
    half 1 1/2 1/2 - - - -
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    egg 1 71.5 0.36 6.28 4.755
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    sugar 1 1/4 cups powdered 583.5 149.655 0.0 0.0
    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.



    Similar Recipes by Processes Similar Recipes by Category Composition