This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.
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Serving Size: 1 serving (257g) | ||
Recipe Makes: 6 servings | ||
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Calories: 704 | ||
Calories from Fat: 521 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.9g | 77 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 25.3g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 2659.6mg | 818 % | |
Sodium 2475.2mg | 85 % | |
Potassium 287mg | 8 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.3g | ||
Protein 37g | 53 % | |
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: 704
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