My Korean Kitchen · by Sue Pressey★ 5.0 (4)
Vanilla Custard Recipe
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 10%
CARBS 21G47% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER17G TOTAL SUGAR
FAT 9G43% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, sweet vanilla custard flavored with real vanilla. Serve alone, with fruit, or as a topping for desserts and shakes.
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View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 egg yolks
- 1/4 cup white sugar ((about 57g / 2 ounce))
- 2 Tbsp plain flour ((all purpose flour) (20g / 0.7 ounce))
- 1 cup whole milk ((250g / 8.8 ounce))
- 15 g butter (, salted (0.5 ounce))
- 1/4 tsp vanilla extract
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 10%
CARBS 21G47% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER17G TOTAL SUGAR
FAT 9G43% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 58mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 71mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.