Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Beat egg yolks in medium bowl with electric mixer on high speed, 5 minutes or until thick and light yellow. Gradually beat in sugar. | 2. Heat cream in medium saucepan over medium heat until just hot to the touch. A little at a time, so the eggs do not curdle, stir half of the cream into the egg yolk mixture. Then stir all the egg yolk and cream mixture into the remaining cream in the saucepan. Cook, stirring continuously, over low heat, 5 to 8 minutes, until mixture thickens; do not boil. Pour custard into 9 inch pie plate, cover and refrigerate 2 to 24 hours. | 3. Before serving, sprinkle with brown sugar and place under preheated oven broiler, or use a kitchen torch to melt sugar. Serve with berries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	4			218.96	2.4412	10.7848	18.0472
white sugar	3	tablespoons		146.286	37.7924	0.0	0.0
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
brown sugar	1/3	cup		278.6667	71.9327	0.08800000000000001	0.0
raspberry	4	cups		255.84	58.7448	5.904	3.198

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