Apricot and Pignoli Custards

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Apricot and Pignoli Custards
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Health Score:
Health Score
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
722
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie722 kcal(34 %)
Protein16.68 g(17 %)
Fat45.74 g(39 %)
Carbohydrates59.34 g(40 %)
Sugar added25.15 g(101 %)
Roughage3.79 g(13 %)
Vitamin A686.59 mg(85,824 %)
Vitamin D5.32 μg(27 %)
Vitamin E7.63 mg(64 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.72 mg(65 %)
Niacin2.31 mg(19 %)
Vitamin B₆0.11 mg(8 %)
Folate66.24 μg(22 %)
Pantothenic acid1 mg(17 %)
Biotin3.63 μg(8 %)
Vitamin B₁₂2.34 μg(78 %)
Vitamin C7.31 mg(8 %)
Potassium435.16 mg(11 %)
Calcium218.35 mg(22 %)
Magnesium26.55 mg(9 %)
Iron1.54 mg(10 %)
Iodine117.95 μg(59 %)
Zinc0.85 mg(11 %)
Saturated fatty acids22.19 g
Cholesterol308.59 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2 ½ cups
cup
double cream
5
medium eggs
½ cup
½ cup
8
Apricot (pitted and sliced)
½ cup
How healthy are the main ingredients?
Apricot

Preparation steps

1.
Heat the oven to 200°C | 400F | gas 6. Grease 4 pots with butter.
2.
Bring the milk and cream to a boil in a saucepan.
3.
Whisk the eggs with the sugar until light and glossy. Sift in the cornflour, whisk well, and then add the hot milk and cream, whisking constantly.
4.
Divide between the pots and garnish with the apricot slices. Bake for 20 minutes.
5.
Garnish with the pine nuts on top and put in the oven for 5 more minutes. Serve hot or cold.