Egg custard
Composition / ingredients
6
Servings:
Cooking method
1. In a small saucepan, break the eggs, pour sugar, rub the mass with a fork.
2. Pour the starch, mix.
3. Pour milk into the resulting mass, mix with a whisk until completely homogeneous.
4. We send the saucepan to the fire, heat the mixture with constant stirring until it thickens. You can not boil the cream! As soon as the mass reaches the desired consistency, we immediately remove it from the fire.
When the cream cools down, it can be used to smear cakes, eclair fillings, and various desserts can also be prepared on its basis.
Delicious culinary masterpieces to you!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
