Baked Pumpkin Custard with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 456 mg | (46 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 35 g |
Preparation steps
Cut the pumpkin into wedges and remove seeds. Peel the pumpkin and coarsely chop. Place in a saucepan along with 1 tablespoon of the sugar, 1/8 liter (approximately 1/2 cup) of water and 1 pinch of salt. Boil until soft, about 15 minutes.
Melt 1 tablespoon of the butter with 1 tablespoon sugar until light golden.
Puree the pumpkin. Simmer, while stirring, for 5 minutes.
Rinse the orange under hot water, wipe dry and grate zest. Grate the cheese. Stir the orange zest, cheese and nutmeg into the pumpkin mixture and allow to cool.
Preheat a convection oven to 200°C (approximately 390°F). Stir the eggs into the pumpkin puree once lukewarm. Grease a baking dish. Pour the pumpkin mixture into the dish. Pour the browned butter on top. Bake on the middle rack of the oven for 15 minutes. Sprinkle the remaining sugar on top, and bake until golden brown, about 15 minutes. Serve hot.
