Baked Apples
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 423 mg | (11 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- for the custard
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- for the baked apples
- 80 grams Pecan
- 6 Tbsps Red currant jelly
- 8 sour Apple (such as Boskop)
- lemon juice
- 2 Tbsps butter
Preparation steps
1.
Boil the milk, cream and the vanilla pod and vanilla seeds, stirring constantly. Remove from the heat.
2.
Beat the egg yolks with the sugar until creamy. Gradually stir in the warm milk. Pour everything back into the pot and beat over low heat. Do not boil!
3.
Pour the custard into a bowl and let cool. Once cooled, sprinkle with sugar.
4.
Coarsely chop the nuts and mix with the jelly. Rinse the apples and remove the core, leaving the apple intact. Sprinkle the apples with lemon juice and place in a greased baking dish. Pour the jelly filling into the apples. Place butter on top and bake for 35-40 minutes at 180°C (approximately 350°F). Serve with the custard.
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