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Vanilla Custard Cream
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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: English
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 387
% Daily Value**
Total Fat 19g
Saturated Fat 12g
Unsaturated Fat 1g
Cholesterol 67mg
Sodium 42mg
Total Carbohydrate 51g
Dietary Fiber 1g
Sugars 38g
Protein 5g
Vitamin A  14%Vitamin C  0%
Calcium  10%Iron  1%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vanilla Custard Cream

Recipe Tags: Ice Cream Recipes

Date Added: August 10, 2018


Cup Sugar
6 Vanilla Beans
1 Cup Heavy Whipping Cream
1/2 Cup Flour
1 Teaspoon Extract Of Vanilla
1 Cup Whole Milk or 2 cups of half & amp; half
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1. Bring the milk and cream to a boil in a heavy saucepan.

2. Remove from heat and set aside. Put the egg yolks, sugar, and vanilla in a bowl and beat with a wire whisk steadily for 3 to 5 minutes, or until the mixture is creamy and pale yellow in color and falls back on itself without breaking into droplets or splashes (like a ribbon or cord would) when the whisk is lifted above the bowl.

3. Then add the flour and mix well. Add a soup ladleful of the hot milk/cream (about half of the total amount) to the yolk mixture and blend well.

4. Then pour the yolk mixture into the remaining milk/ cream in a slow but steady stream, mixing constantly with the wire whisk as you pour.

5. Return saucepan to stove and bring custard cream to a boil over medium heat, continuing to stir constantly with the wire whisk.

6. The sauce should thicken just as soon as it reaches the boiling point.

7. Reduce the heat to low and continue to cook for 2 or 3 minutes more, stirring constantly all the while.

8. Remove from heat and transfer to a bowl. Cover the bowl with plastic wrap so that a skin won't form as the custard cream cools.

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Dietary Notes:
This recipe is very low-sodium with 42mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Beans, Gluten, Natural Sweeteners allergies.
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