Chocolate custard
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
1.0 l
Dark chocolate 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
461.88
kcal
Carbohydrates
60.29
g
Proteins
11.51
g
Lipids
18.97
g
Fiber
1.68
g
Saturates
9.3
g
Monounsaturated fatty acids
6.0
g
Polyunsaturated fatty acids
1.33
g
Cholesterol
297.25
mg
Calcium
285.43
mg
Iron
3.53
mg
Zinc
2.1
mg
Vitamin A
198.7
ug
Vitamin C
3.6
g
Folic acid
41.2
ug
Salt (Sodium)
272.0
mg
Sugars
48.17
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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