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Creme Anglaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.8813
Energy (kCal)989.391
Carbohydrates (g)68.3227
Total fats (g)69.3245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat together egg yolks and sugar until thick and pale. | 2. In a saucepan, combine milk and cream and bring to simmer, stirring. | 3. Add cream to yolks in a thin stream, whisking. | 4. Transfer custard to pan, stirring, and cook over moderately-low heat, until it coats back of spoon, but do not let it boil. | 5. Strain custard through a fine sieve into a metal bowl set over a larger bowl of ice and cold water. | 6. Stir in vanilla and let custard cool, stirring occasionally. | 7. Place plastic wrap directly onto surface of custard and chill 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 1/4 cup 201.495 50.398999999999994 0.0 0.0
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    milk 1 cup 148.84 11.6632 7.686 7.9788
    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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