Catalana Cream
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
443
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 407 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps cornstarch
- 600 milliliters milk
- 1 pc Lemon peel (organic)
- ½ Cinnamon stick
- 5 egg yolks
- 150 grams sugar
- 40 grams chopped almonds
Preparation steps
1.
Whisk cornstarch with 3-4 tablespoons of milk. Combine the rest of milk with lemon zest and cinnamon, bring to a boil. Whisk egg yolks with 75 grams (apprximately 2 3/4 ounce) of sugar until white and fluffy. Fold in cornstarch. Pour hot milk through a sieve into egg yolk mixture and whisk until creamy over hot water bath until cream thickens. Pour into 4 shallow serving bowls, cool and refrigerate for at least 2 hours.
2.
Toast almonds in a dry pan until fragrant. Cool down.
3.
Sprinkle cream with remaining sugar and caramelize with a torch. Sprinkle with almonds and serve.
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