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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop up the chocolate very fine and put it in a bowl. Put the milk in a pan together with the vanilla and bring it up to just under the boiling point. Beat the egg yolks up with the sugar until they are light. Beat the warm milk little by little into the beaten egg yolks-sugar mixture. When all has been added put the mixture back in the pan and heat the mixture up while beating continuously until it has thickened slightly and will coat a spoon. Pour the thickened mixture little by little over the chocolate until you get an emulsion to form. Let the mixture cool down to warm room temperature then whip the cream and carefully fold it into the egg yolk-sugar-chocolate mixture. Divide the crème between 4-6 serving glasses and set them in the freezer for 4-6 hours. Remove from the freezer 45 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
valrhona gran chocolate	200	g	bittersweet	178.0	0.0	39.6	1.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
milk	1	cup	sweet	552.0	13.296	5.496	57.216
egg yolk	3			164.22	1.8309	8.0886	13.5354
whipping cream	200	ml		296.2111	3.0027	2.2013	31.3558

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