Artichoke Flan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 440 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams small Artichoke
- salt
- 1 pinch sugar
- ½ lemon (juice and zest)
- 200 milliliters milk
- 200 milliliters Whipped cream
- ½ tsp Curry powder
- 5 egg yolks
- Nutmeg
- freshly ground peppers
Preparation steps
Rinse the artichokes, Remove the outer leaves, trim the leaf tips and cut into quarters. Cook for about 5 minutes in boiling salted water with sugar and lemon juice, until soft. Strain through a sieve and drain well, then puree.
Preheat the convection oven to 120°C (approximately 200°F).
Bring the milk and cream to a boil, add the lemon zest and curry. Beat the egg yolks in a bowl and gradually mix in the milk mixture. Stir in the artichoke puree, season with salt, nutmeg, and pepper and pour the cream into 4 ovenproof cups (150-200 ml) (approximately 1 cup). Place the cups in a deep baking tray and pour in hot water, to about 3 cm (approximately 1 inch) below the rim of the cups.
Bake in the preheated oven for about 45 minutes. Remove from the oven, let cool and refrigerate at least 4 hours (preferably overnight). Serve chilled.
