Confectioner´s custard
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Separate the egg yolks from the egg whites, save the whites for later and mix the yolks with cornstarch.
- Make a syrup at 112 ºC with water and sugar.
- Pour the syrup over the yolks with cornstarch.
- Strain the mixture with a Chinesse colander and heat.
- Once cooked, cool quickly.
Nutritional information (1 portion)
Energy
81.0
kcal
Carbohydrates
13.51
g
Proteins
2.25
g
Lipids
1.99
g
Fiber
0.01
g
Saturates
0.56
g
Monounsaturated fatty acids
0.71
g
Polyunsaturated fatty acids
0.31
g
Cholesterol
68.9
mg
Calcium
10.63
mg
Iron
0.37
mg
Zinc
0.25
mg
Vitamin A
34.11
ug
Vitamin C
0.0
g
Folic acid
8.98
ug
Salt (Sodium)
26.4
mg
Sugars
11.88
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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