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Spanish Natillas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5696
Energy (kCal)1042.405
Carbohydrates (g)156.0794
Total fats (g)36.0944
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside. | 2. Heat the remaining milk in a saucepan with the cinnamon stick. | 3. Beat the egg yolks with the sugar. | 4. Add the cold milk mixture to the eggs and sugar. | 5. When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar. | 6. Stir well over the heat until the custard thickens. Don't boil. | 7. Put the natillas into individual bowls or dessert glasses. | 8. Sprinkle with a little cinnamon powder. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 8 437.92 4.8824 21.5696 36.0944
    milk 2 pints - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    cornflour 1 teaspoon - - - -
    cinnamon 1 - - - -
    cinnamon ground - - - -

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



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