custard
- 1/2 span> Vanilla pod
- 250 ml Milk
- 250 g whipped cream span>
- 25 g span> sugar
- 1 span> packet vanillin sugar
- 1 Egg (size M)
- 3 Egg yolks (size M)
15 minutes
- 1.
- Cut the vanilla pod lengthways and scrape out the pulp. Bring the milk, cream, 25 g sugar, vanilla sugar, vanilla pod and pulp to the boil in a saucepan while stirring. Remove the vanilla pod. Mix egg and yolks in a metal bowl with a whisk. Pour in the vanilla cream
- 2.
- Heat over a hot water bath, stirring constantly, to approx. 80 ° C until the sauce thickens. Pass the vanilla sauce through a sieve, pour into 2 bottles with twist-off lids and close tightly. Store sauces cold
- 3.
- Approx. 2890 kJ, 690 kcal per bottle. E 16 g, F 57 g, KH 27 g
1 portion approx:
- 690 kcal
- 2890 kJ
- 16 g protein
- 57 g fat
- 27 g carbohydrates li>
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