Lemon cream

30 min
Suitable for vegetarians
Temperature: Hot, Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Lemon pulco, bottle 0.025 l
Water 0.15 l
Sugar 0.09 kg
Eggs 2.0 ud
Butter 0.018 kg
Creamed corn 0.012 kg
Elaboration
  • Combine all the ingredients except the butter in a stainless steel pan, and whisk to blend.
  • Mix using a balloon whisk until the sugar is dissolved and a homogeneous liquid or cream is formed.
  • Pour mixture through strainer into a metal bowl and bring to heat.
  • Scrape off the sides of the pan with the balloon whisk to keep the cream from sticking.
  • When it starts boiling, remove from the heat and add butter in pieces. Stir to combine using the balloon whisk.
  • Place the cream into another bowl and let it cool.
Nutritional information (1 portion)
Energy
144.81
kcal
Carbohydrates
20.17
g
Proteins
3.04
g
Lipids
5.65
g
Fiber 0.02 g
Saturates 2.36 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 0.49 g
Cholesterol 100.15 mg
Calcium 14.58 mg
Iron 0.51 mg
Zinc 0.35 mg
Vitamin A 75.29 ug
Vitamin C 0.0 g
Folic acid 11.97 ug
Salt (Sodium) 35.38 mg
Sugars 17.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.