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Ingredientes
- 6 x egg yolks
- 100 gm sugar (caster)
- 400 ml lowfat milk
- 100 ml cream
- 1 tsp vanilla essence
Direcciones
- Bring lowfat milk, cream and vanilla to the boil taking care not to burn the bottom of the pan.
- In a bowl, cream the egg yolks and sugar with a whisk till pale and creamy. Slowly incorporate the warm lowfat milk, whisking as you go.
- Return to saucepan and cook over a very low heat, stirring bottom of pan continuously with a flat wooden spoon, till sauce begins to thicken and will coat the back of a spoon. Remove from heat and stir for 2 min while cooling.
- Don't ALLOW SAUCE TO BOIL.
- Strain custard through a fine sieve.
- Sufficient custard for approx 80 ml per portion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 26 | 27% |
| Total Fat 2.95g | 4% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 28mg | 1% |
| Potassium 93mg | 3% |
| Total Carbs 15.61g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 15.26g | 10% |
| Protein 2.08g | 3% |
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