Burnt Custards with Fruit

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Burnt Custards with Fruit
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
520
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie520 kcal(25 %)
Protein5.77 g(6 %)
Fat41.39 g(36 %)
Carbohydrates33.99 g(23 %)
Sugar added25.15 g(101 %)
Roughage1.25 g(4 %)
Vitamin A516.07 mg(64,509 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.75 mg(15 %)
Vitamin B₆0.11 mg(8 %)
Folate23.3 μg(8 %)
Pantothenic acid1.09 mg(18 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C2.33 mg(2 %)
Potassium150.98 mg(4 %)
Calcium97.32 mg(10 %)
Magnesium10.36 mg(3 %)
Iron0.78 mg(5 %)
Iodine40.57 μg(20 %)
Zinc0.77 mg(10 %)
Saturated fatty acids24.65 g
Cholesterol325.68 mg

Ingredients

for
4
Ingredients
1 ⅔ cups double cream
4 large egg yolks
½ cup caster sugar
1 Vanilla bean (scored down the middle with seeds scraped out)
1 eating Apple (peeled, cored and finely diced)
How healthy are the main ingredients?
Apple

Preparation steps

1.
Pre-heat the oven to 150°C | 300F | gas 2.
2.
Place the vanilla pod, seeds and cream in a saucepan and bring to the boil over a medium-high heat before lowering to a simmer for 3-4 minutes.
3.
Meanwhile, whisk together the egg yolks and 60g of the caster sugar until thick and pale.
4.
Carefully pour the hot cream over the egg yolks, whisking at the same time until the mixture thickens. Strain into a heatproof jug.
5.
Arrange the diced apple in the base of 8 mini terracotta ramekins (with a diameter of 5cm or so).
6.
Pour the custard mixture carefully into them so that it comes three-quarters of the way up the ramekins. Arrange the ramekins in a roasting tray lined with a kitchen towel.
7.
Pour boiling water into the tin so that it comes about half the way up the ramekins.
8.
Bake in the oven for 30-35 minutes until just set and with a little wobble in the centres of them. Remove from the roasting tray and allow them to cool to room temperature.
9.
Chill until you are ready to serve them.
10.
When ready to serve, sprinkle the surface of the crème brulees with the remaining caster sugar and use a chef's blowtorch to caramelise the surface of the brulees so that they are golden brown. Allow the sugar to set and turn hard, then serve.