Last modified on: April 29th 2012
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
31 min. | 14 min. | 45 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,148 Kcal or 13,180 Kj | 54 gr | 479 gr | 122 gr |
157 % | 21 % | 45 % | 18 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
446 Kcal or 1,867 Kj | 8 gr | 68 gr | 17 gr |
22 % | 3 % | 6 % | 3 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
787 Kcal or 3,295 Kj | 14 gr | 120 gr | 30 gr |
39 % | 5 % | 11 % | 5 % |
Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, European glass, Rice pudding (riz au lait), Individual charlottes with morello cherries, Norman flambéed apples, ... All | |
Pear compote : You can get more informations, or check-out other recipes which use it, for example: | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Vanilla ice cream, Pear charlotte, How to cook caramelized puff pastry well, Pain perdu, ... All | |
Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Hasselback or "Swedish-style" potatoes, Warm apple feuillantines, Flambéd bananas , Tarte Jurassienne, Pain perdu, ... All |
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