creme patissiere
by imillichamp
pastry cream for desserts ( profiteroles)
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INGREDIENTS
- 4 ech egg yolks
- 100 gram caster sugar
- 25 gram plain flour, sifted
- 1 ech vanilla pod ; or 1/2 tsp vanilla extract
- 350 ml milk
INSTRUCTIONS
whisk eggs and sugar to make sabyon
infuse the milk with vanilla. bring to boil, sieve and pour slowly into the egg mix whisking as you go.
return mix to pan, bring to the boil over a low heat whisking continuously
continue to cook until thickens approx 2 mins
remove from heat and pour into bowl, add vanilla extrct if required for taste.
sieve
cover with cling film and allow to cool. must be covered to prevent skin formation.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (46g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 77 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0.4mg | 0 % | |
| Total Carbohydrate 20g | 6 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 20g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 77
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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