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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding. | 2. In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth. | 3. Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming. | 4. Whip cream until stiff. | 5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more. | 6. Note: Cooking time is cooling time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	1			54.74	0.6103	2.6962	4.5118
cornstarch	2 1/2 - 3	tablespoons		0.0	0.0	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
whipping cream	1/2	cup	chilled	175.2	1.776	1.3019999999999998	18.546

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