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 |
1,020 Kcal or 4,271 Kj | 16 gr | 147 gr | 42 gr |
38 % | 5 % | 10 % | 5 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
145 Kcal or 607 Kj | 2 gr | 21 gr | 6 gr |
5 % | 1 % | 1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
255 Kcal or 1,068 Kj | 4 gr | 37 gr | 10 gr |
9 % | 1 % | 3 % | 1 % |
Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Rice pudding (riz au lait), Apple Tatin Terrine, Pears in red wine with blackcurrant , 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: You should not leave egg yolks in contact with sugar, Tarte Normande, Valay-Brest, Galette Charentaise, Caramel semolina pudding with raisins, ... All | |
Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Tarte Jurassienne, Pain perdu, Celeriac in cream and mustard sauce, Roscoff salad, ... All |
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