Photo: Massimo Adami
Estimated Nutrition (whole recipe, rough)
945
Calories
29g
Protein
32g
Fat
133g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
| Bean | not in our table | 0 |
| Topping | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Crust
- 2 boxes (5.3 oz. each) of Walker’s Shortbread (either regular or the rounds), crushed
- 6 tablespoons unsalted butter, melted
- Pastry cream
- 2 1/4 cups whole milk
- 6 large egg yolks, at room temperature
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 vanilla bean, split lengthwise
- Topping and glaze
- 1/3 cup currant jelly
- 1 qt. strawberries, washed, hulled and halved (you may not need them all)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes