Caramel Cream
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
456
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 49 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- for the cream
- 50 grams sugar
- 1 Vanilla bean
- 2 egg yolks
- 1 egg
- ⅛ l milk
- ⅛ l Whipped cream
- 75 grams sugar
- 1 Tbsp water
- for serving
- 1 pink Grapefruit
- 2 Oranges
- Whipped cream
Preparation steps
1.
Beat the sugar (50 grams; approximately 1.75 oz) and egg yolks. Boil the milk, cream, vanilla seeds and vanilla pod. Stir in the egg mixture.
2.
Caramelize the 75 grams (approximately 2.5 oz) of sugar in a small pot with water. Immediately pour the caramel into four ramekins and swirl until the bottom is coated with the caramel.
3.
Pour the egg and milk mixture through a sieve and into the ramekins. Place the ramekins in a deep baking dish. Fill the baking dish about halfway with boiling water. Bake for about 30 minutes at 180°C (approximately 350°F). Let cool.
4.
Peel the fruit and cut into small pieces.
5.
Serve the cream on plates, surrounded by the fruit and drizzled with cream.
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