Chocolate custard
Ingredients for 5 portions
Calculate portions
Sterilised milk
1.0 l
Black coating
0.075 kg
Pasteurised egg yolk
0.12 kg
Sugar
0.2 kg
Creamed corn
0.02 kg
Elaboration
The following elaborations are needed for this recipe:
SETTING-UP
- Boil 3/4 of the milk with 75 g of chocolate coating per litre of milk so as to aromatize.
- Mix the sugar with the creamed corn and dissolve in the remaining milk.
- Add the egg yolks and mix all..
- When the milk is well infused,add the mixture peviously strained through the Chinois.
- Blend all together and put over the heat until the mixture reaches 85 ºC.
- Remove from the heat and let it cool quickly.
- Put into bowls sprinkled with ground cinnamon and grain sugar.
- Garnish with a langue de chat biscuit.
Nutritional information (1 portion)
Energy
451.83
kcal
Carbohydrates
58.59
g
Proteins
11.43
g
Lipids
18.55
g
Fiber
1.8
g
Saturates
9.38
g
Monounsaturated fatty acids
6.11
g
Polyunsaturated fatty acids
1.34
g
Cholesterol
296.8
mg
Calcium
280.66
mg
Iron
4.31
mg
Zinc
1.92
mg
Vitamin A
200.8
ug
Vitamin C
3.6
g
Folic acid
42.1
ug
Salt (Sodium)
287.0
mg
Sugars
52.83
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Dessert
- Pastries
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed