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Napoleon Cream

chef.tim.lee's picture
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 4
  Vanilla extract 1 1⁄2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs), whipped

Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch is evenly blended.
Stir in milk.
Cook over low heat, stirring constantly, until mixture is thickened.
Beat egg yolks until thick and lemon-colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and stir in vanilla.
Cover filling with a sheet of waxed paper, and chill thoroughly.
Gently fold whipped cream into chilled filling.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 785 Calories from Fat 300

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 19.3 g96.4%

Trans Fat 0 g

Cholesterol 470 mg156.7%

Sodium 221.9 mg9.2%

Total Carbohydrates 106 g35.3%

Dietary Fiber 0.17 g0.67%

Sugars 87.8 g

Protein 10 g20.5%

Vitamin A 12.1% Vitamin C

Calcium 26.5% Iron 5.4%

*Based on a 2000 Calorie diet

Napoleon Cream Recipe