Baked Vanilla Cream with Berries
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
97802
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 97,802 cal. | (4,657 %) | ||
| Protein | 5,077 g | (5,181 %) | ||
| Fat | 5,360 g | (4,621 %) | ||
| Carbohydrates | 7,106 g | (4,737 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 46.7 mg | (5,838 %) | ||
| Vitamin D | 136 μg | (680 %) | ||
| Vitamin E | 106.5 mg | (888 %) | ||
| Vitamin K | 1,507.9 μg | (2,513 %) | ||
| Vitamin B₁ | 55.6 mg | (5,560 %) | ||
| Vitamin B₂ | 270.1 mg | (24,555 %) | ||
| Niacin | 1,036.2 mg | (8,635 %) | ||
| Vitamin B₆ | 58.6 mg | (4,186 %) | ||
| Folate | 13,553 μg | (4,518 %) | ||
| Pantothenic acid | 525.9 mg | (8,765 %) | ||
| Biotin | 6,011.4 μg | (13,359 %) | ||
| Vitamin B₁₂ | 600.4 μg | (20,013 %) | ||
| Vitamin C | 2,569 mg | (2,704 %) | ||
| Potassium | 210,177 mg | (5,254 %) | ||
| Calcium | 180,057 mg | (18,006 %) | ||
| Magnesium | 18,026 mg | (6,009 %) | ||
| Iron | 92.3 mg | (615 %) | ||
| Iodine | 17,555 μg | (8,778 %) | ||
| Zinc | 601 mg | (7,513 %) | ||
| Saturated fatty acids | 3,603.2 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 13,736 mg | |||
| Complete sugar | 7,104 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Raspberries
- 1 Vanilla bean
- 600 liters milk
- 3 egg yolks
- 80 grams sugar
- 10 grams cornstarch
- 6 Tbsps brown sugar (for dusting)
Preparation steps
1.
Rinse the raspberries and pat dry.
Slit the vanilla bean lengthwise and scrape out the marrow. Add the pod and the marrow to the milk and bring to a boil.
Whip the egg yolks with the sugar over a pan of hot water until creamy. Stir in the cornstarch.
2.
Stir the hot vanilla milk into the egg mixture in a thin stream and beat until it thickens a little.
Pour into 4 small ramekins and place the raspberries on top. Allow to cool for about 10 minutes, so that a slight skin forms.
3.
Shower the brown sugar in a thin layer over the top and brown with a kitchen torch (or in the oven under the hot broiler for a few minutes) until a light brown crust has formed.
Serve immediately.
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