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El Paso Spanish Crema

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.845
Energy (kCal)458.94
Carbohydrates (g)57.2322
Total fats (g)14.27
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften gelatin in 1/2 cup of the cream. | 2. Beat egg yolks with half of the sugar and add the remaining cream. | 3. Return to top of a double boiler and cook for two minutes, stirring constantly. | 4. Remove from heat, add gelatin and stir until melted. | 5. Set aside to cool. | 6. Beat egg whites until stiff and beat in the remaining sugar gradually. | 7. Add vanilla and fold into custard. | 8. Rinse a mold in cold water and pour in mixture. | 9. Chill for at least three hours to set. | 10. Unmold and serve with whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 tablespoon - - - -
    cream 1 pint - - - -
    egg 3 separated 214.5 1.08 18.84 14.265
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    cream whipped sweetened - - - -

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



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