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Bavarian Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.8972
Energy (kCal)1358.632
Carbohydrates (g)170.3051
Total fats (g)57.4334
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk the sugar, flour, and egg yolks together in a bowl. | 2. in a medium saucepan bring the milk to a boil. | 3. slowly stir 1/4 cup of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling. | 4. stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently. | 5. Remove from heat. | 6. stir in the butter and vanilla and let cool. | 7. place in a bowl, cover with plastic wrap to help prevent a skin from forming. | 8. put in the fridge until needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    purpose flour 6 tablespoons - - - -
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    milk 2 cups 297.68 23.3264 15.372 15.9576
    milk 1/4 cup 297.68 23.3264 15.372 15.9576
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005

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



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