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Crème Anglaise Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4985
Energy (kCal)581.292
Carbohydrates (g)5.5174
Total fats (g)56.8333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cream, sugar and vanilla. | 2. Bring just below boil but do not allow to boil as it will curdle. | 3. In small bowl whisk egg yolks with 1/4 of the hot crème anglais, beating rapidly to temper. | 4. Add tempered egg mixture to heavy cream mixture over heat, stirring constantly until thickened. | 5. Strain (optional), cover and refrigerate. | 6. May be drizzled over your favorite dessert. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    cane sugar 2 tablespoons unbleached - - - -
    vanilla extract 3/4 teaspoon 9.072000000000001 0.3985 0.0019 0.0019
    egg yolk 3 beaten 164.22 1.8309 8.0886 13.5354

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



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