This velvety pouring custard is fantastic drizzled on puddings, apple crisp, bread pudding and fruit or pooled under or poured over cake and fruit pies. Note: No matter how carefully a stirred custard is cooked, there will be some tiny lumps. Strain through a fine sieve to remove them. To prevent a skin from forming on the surface of the custard as it cools, lay a piece of plastic wrap directly on the surface.
1. In a saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
2. Meanwhile, in a bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan.
Cook over low heat, stirring constantly, until thick enough to to coat back of spoon, about 15 min.
3.Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
(Make ahead: Refrigerate for up to 3 days).
Makes about 2 cups.
Per 2 tbsp: 91 calories, 8g fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 94 | ||
Calories from Fat: 65 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 217.5mg | 67 % | |
Sodium 30mg | 1 % | |
Potassium 86.9mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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