Vanilla Cinnamon Cream
SOURCE: Spice it up! Winter 2020/2021
Ingredients
Adjust Servings:
| 2 egg yolks | |
| 2 cups milk (Nutrient analysis was done with skim milk) | |
| 1/3 cup sugar | |
| 1/4 cup corn starch | |
| 1 teaspoon vanilla extract | |
| 1/8 teaspoon cinnamon | |
| 1 tablespoon unsalted butter | |
| 4 ginger cookies |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 203Kcal | ||||||||||||||||||
| Protein | 6g | ||||||||||||||||||
| Carbohydrates | 37g | ||||||||||||||||||
| Fibre | 0g | ||||||||||||||||||
| Total Fat | 6g | ||||||||||||||||||
| Saturated Fat | 3g | ||||||||||||||||||
| Cholesterol | 85mg | ||||||||||||||||||
| Sodium | 93mg | ||||||||||||||||||
| Potassium | 235mg | ||||||||||||||||||
| Phosphorus | 156mg | ||||||||||||||||||
REFRIGERATE: 2 hours
Vanilla Cinnamon Cream:
Downloadable/printer-friendly version
Ingredients
-
2 egg yolks
-
2 cups milk (Nutrient analysis was done with skim milk)
-
1/3 cup sugar
-
1/4 cup corn starch
-
1 teaspoon vanilla extract
-
1/8 teaspoon cinnamon
-
1 tablespoon unsalted butter
-
4 ginger cookies
Preparation
|
1
Done
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In a saucepan, mix the egg yolks, milk, sugar, corn starch, vanilla extract and cinnamon. |
|
2
Done
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Bring to a boil over medium heat while stirring constantly until thickened. |
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3
Done
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Remove from the stove and add the butter. Stir to combine. |
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4
Done
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Transfer the cream into four dessert bowls or glasses and refrigerate for a minimum of 2 hours. Cover the dessert with plastic wrap to avoid thickening of top layer. |
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5
Done
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Garnish with ginger cookies and enjoy. |
