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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk. | 2. Scrape the seeds of the vanilla bean into the mixture then add the bean. | 3. Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat. | 4. In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan. | 5. Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened. | 6. Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled. | 7. Sauce can be stored in air tight container in fridge for 2 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup	low fat	552.0	13.296	5.496	57.216
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0

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