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Confectioner's Custard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2314.7894
Energy (kCal)44778.64
Carbohydrates (g)3500.4215
Total fats (g)2402.7197
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream the egg yolks and the sugar together until thick and pale in colour. | 2. Beat in the flour, cornflour, and a very small amount of the milk taken from the 300 ml total, just enough to make a smooth paste. | 3. Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly. | 4. Stir mixture over a low heat until it boils, then remove. | 5. Beat egg white until stiff and fold it into the custard. | 6. Return to the heat again and add vanilla essence and cook for another few minutes. | 7. Use as Choux pastry (cream puff) fillings etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    egg white 1 17.16 0.2409 3.597 0.0561
    caster sugar 50 - - - -
    plain flour 2 tablespoons - - - -
    cornflour 2 tablespoons - - - -
    milk 300 44652.0 3498.96 2305.8 2393.64
    vanilla essence 1 teaspoon - - - -

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



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