Baked Vanilla Custard with Raisins and Two Fruit Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 250 grams Cream quark (40% fat)
- 250 grams Apricot
- 250 grams Strawberries
- 80 grams powdered sugar (sifted)
- 3 Tbsps lemon juice
- 30 grams raisins
- 2 Tbsps Rum
- 3 medium-sized eggs
- 1 packet Vanilla sugar
- 25 grams Semolina flour
- 2 tsps cornstarch
- 125 grams Sour cream
- powdered sugar (for dusting)
Preparation steps
Place quark in a colander lined with cheesecloth and drain.
Rinse apricots and pat dry. Set aside some apricots for garnish. Halve and pit remaining apricots and cut into pieces. Rinse strawberries and pat dry. Set aside some strawberries for garnish. Cut remaining strawberries into quarters. Place each fruit separately in a saucepan. In each saucepan, heat 25 grams (approximately 4 teaspoons) powdered sugar and 1 tablespoon lemon juice. Add fruit and cover and cook for about 7 minutes. Puree each fruit mixture with an immersion blender and strain each through a fine sieve. Set aside sauces and let cool completely.
In small bowl, sprinkle rum over raisins and set aside. Separate eggs. Mix egg whites until stiff. Mix egg yolks, powdered sugar, vanilla sugar, flour and cornstarch until foamy. Squeeze excess liquid from quark, then stir quark into egg yolk mixture. Stir in sour cream, raisins and remaining lemon juice. Fold whipped cream into mixture.
Grease a round baking dish, about 30 cm (approximately 12 inches) diameter. Spread mixture into dish until smooth. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 20-25 minutes.
To serve, decoratively arrange apricot sauce and strawberry sauce on plate. With two tablespoons, scoop quenelles from custard and arrange on fruit sauces. Cut remaining apricots and strawberries into small pieces and garnish custard. Dust with powdered sugar.
