Cherry Puddings with Custard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 515 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the puddings
- 200 grams white bread
- 7 Tbsps milk
- 250 grams Cherries
- 65 grams soft butter
- 2 medium egg yolks
- 80 grams sugar
- 40 grams ground almonds
- 1 generous pinch cinnamon
- 0.5 organic lemons (zested)
- 2 Tbsps Cherry brandy
- 2 medium egg whites
- 1 pinch sugar
- Fat (for greasing)
- powdered sugar (for dusting)
- Cherries (and mint for garnish)
- For the custard
- 200 milliliters milk
- 4 medium egg yolks
- 1 packet Vanilla sugar
- 1 Tbsp sugar
Preparation steps
For the puddings, remove crusts from bread and cut bread into cubes. Pour milk over bread cubes and let soak.
Rinse cherries and remove stems and pits. Beat butter until creamy, add egg yolks and sugar and mix well. Mix soaked bread, almonds, cinnamon and lemon zest into butter mixture. Mix cherries and cherry brandy and fold into pudding mixture. Beat egg whites with 1 pinch sugar until stiff and fold into pudding mixture.
Pour pudding mixture into four well-greased ramekins 12-15 cm diameter (approximately 4 3/4 to 6 inches diameter). Bake puddings in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 20 minutes.
For the custard, heat milk. Beat egg yolks, vanilla sugar and sugar in a bowl over a hot-water bath. Gradually whisk hot milk into egg yolk mixture and continue beating until creamy (do not boil).
Drizzle custard onto serving plates. Remove puddings from oven, carefully remove from ramekins and place on prepared plates. Dust puddings with powdered sugar and garnish with fresh cherries and mint. Serve remaining custard on the side. Serve puddings with vanilla ice cream if desired.
