Flavorful Snack For Weight Loss
Classic Vanilla Custard
(1 vote)
(1 vote)
Health Score:
48 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Vanilla bean
- 800 milliliters milk
- 60 grams sugar
- 3 heaping Tbsps cornstarch
- 3 eggs
- 1 pinch salt
Preparation steps
1.
Slice the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with about 100 ml of milk in a saucepan. Bring to a boil and stir in the sugar. Whisk the remaining milk with the cornstarch until smooth and stir into the saucepan. Separate the eggs.
2.
Remove the milk from the heat and whisk the egg yolks with a bit of the hot milk. Slowly whisk the tempered egg yolks back into the saucepan and stir until slightly thickened. Strain the mixture through a fine mesh sieve.
Beat the egg whites with a pinch of salt until stiff. Fold the egg whites into the custard mixture and pour into serving ramekins.
3.
Cover and refrigerate for at least 1 hour before serving.
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