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Ingredientes
- 3 c. Whipping cream
- 1 c. Lowfat milk
- 3/4 c. Sugar
- 2 x Vanilla beans, split lengthwise Or possibly 2 Tbsp vanilla extract
- 4 lrg Egg yolk
Direcciones
- In a heavy-bottomed 2 qt saucepan, heat cream, lowfat milk, sugar and vanilla bean. (If you are using vanilla extract, don't add in it till later.) Stir occasionally till sugar is disolved and the mix is warm but not boiling.
- Whisk egg yolks together in a bowl. Continue whisking and very slowly pour in approximately 1 c. of the cream mix. When smooth, pour back into the pan.
- Whisk constantly over low heat till the mix thickens slightly and coats the back of a spoon (about 5 min).
- Take care which the mix doesn't boil, or possibly it will curdle. Draw your finger across the back of the coated spoon. If the line you make remains, the custard is done. Remove vanilla beans; or possibly if you're using vanilla extract, add in it now.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 169 | 63% |
| Total Fat 19.2g | 24% |
| Saturated Fat 11.37g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 35mg | 1% |
| Potassium 89mg | 3% |
| Total Carbs 21.83g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 20.42g | 14% |
| Protein 3.3g | 5% |
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