Apple and cinnamon cream

120 min
Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.25 l
Egg yolk 2.5 ud
Sugar 0.038 kg
Creamed corn 0.025 kg
Ground cinnamon 1.0 g
Elaboration
  • Toast the apple skin and cores.
  • Bring the milk, cinnamon and the skin and cores to the boil and let boil for a few minutes to infuse the milk.
  • Mix the sugar and the egg yolks.
  • Incorporate the cornstarch.
  • Strain the milk and pour it over the yolks. Make sure you stir well with a whisk to combine the eggs and the milk. Cook the batter in a saucepan for 3-4 minutes at low temperature.
  • Pour the batter into a large mould (covered with tin foil) and cover making sure you avoid any pockets of air. Let the batter cool down in the blast chiller.
  • Once completely cooled down, whisk the batter to get a smooth cream. Pour into a pipping bag and keep in the fridge.
Nutritional information (1 portion)
Energy
113.77
kcal
Carbohydrates
14.29
g
Proteins
3.21
g
Lipids
4.84
g
Fiber 0.05 g
Saturates 1.88 g
Monounsaturated fatty acids 1.71 g
Polyunsaturated fatty acids 0.57 g
Cholesterol 126.7 mg
Calcium 77.01 mg
Iron 0.91 mg
Zinc 0.59 mg
Vitamin A 101.8 ug
Vitamin C 0.96 g
Folic acid 17.66 ug
Salt (Sodium) 55.0 mg
Sugars 9.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.