Almond Ring Dessert

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Almond Ring Dessert
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Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein14 g(14 %)
Fat27 g(23 %)
Carbohydrates26 g(17 %)
Sugar added22 g(88 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.9 μg(10 %)
Vitamin E7.7 mg(64 %)
Vitamin K5.3 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.1 mg(7 %)
Folate56 μg(19 %)
Pantothenic acid1.2 mg(20 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C1 mg(1 %)
Potassium321 mg(8 %)
Calcium107 mg(11 %)
Magnesium67 mg(22 %)
Iron1.9 mg(13 %)
Iodine10 μg(5 %)
Zinc1.8 mg(23 %)
Saturated fatty acids7.6 g
Uric acid13 mg
Cholesterol239 mg
Complete sugar26 g

Ingredients

for
6
Ingredients
1 cup sugar
1.333 cups milk
cup cream
1 cup almonds (peeled and finely ground)
6 eggs
How healthy are the main ingredients?
almondsugaregg

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
In a casserole dish, melt 175 g of sugar with 1 tbsp water over a moderate heat, stirring, to get a pale caramel. Pour the caramel into a baking dish or ring cake tin and tilt the dish to coat the base and, if possible, the sides with caramel.
3.
Heat the milk and cream in a small saucepan. Add the rest of the sugar and stir over a low heat until it has completely dissolved. Remove from the heat and stir in the almonds.
4.
Whisk the eggs in a bowl and add 4 tbsp of the almond milk. Tip the egg mixture into the almond milk, stirring vigorously with a whisk. Pour into the prepared mould.
5.
Set the mould in a deep roasting tin and pour boiling water into the tin to around 3 cm up the side. Cook in the bain-marie for around 40 minutes. If the top starts to brown too much, cover with aluminium foil.
6.
Remove from the hot water and leave to cool completely. Chill in the refrigerator for at least 3 hours, ideally overnight.
7.
Once chilled, release the pudding from the edge of the mould with a sharp knife (if necessary, briefly dip the mould in hot water). Turn the pudding out onto a plate and serve.

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