Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
| Water | 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
- 1 cup sugar
- 2 tbsp cornstarch
- 2 vanilla beans, halved, split and scraped
- 1 cup water
- 2 egg yolks
- 1 tsp vanilla extract
Directions
In a medium pan, combine sugar, cornstarch, and vanilla beans and seeds. Add water and cook over medium heat for 5 to 7 minutes, or until thickened.
In a small bowl, lightly beat egg yolks. Whisking constantly, pour one fourth of hot sugar mixture into egg yolks; add egg yolk mixture back to hot sugar mixture, whisking to combine. Cook over medium heat for 4 minutes, or until thickened.
Remove vanilla beans from curd; stir in vanilla extract. Let cool; spoon curd into airtight containers and store in refrigerator for up to 2 weeks.