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Creme Bachique (White Wine Cream)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)402.99
Carbohydrates (g)100.798
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F (160°C). | 2. Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick). | 3. Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick). | 4. In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly. | 5. Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water. | 6. Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold. | 7. NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine 2 cups - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    lemon twist 1 - - - -
    egg yolk 7 -8 0.0 0.0 0.0 0.0

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



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