Cinnamon Pudding with Apricots
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
416
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 405 mg | |||
| Complete sugar | 50 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 145 grams sugar
- 500 milliliters milk
- 1 organic lemon (zested)
- 1 Cinnamon stick
- 5 egg yolks
- 35 grams cornstarch
- 400 grams Apricot
Preparation steps
1.
Bring 125 grams (approximately 2/3 cup) sugar, 400 ml (approximately 1 2/3 cups) milk, lemon zest and cinnamon to a boil. Whisk the egg yolks until frothy. Gradually whisk in the boiling milk mixture. Return to the saucepan.
2.
Mix the remaining milk with the cornstarch then whisk into the saucepan. Bring to a boil, stirring, and simmer until thickened. Distribute between 4 serving bowls and chill for about 2 hours.
3.
Rinse the apricots. Cut 2/3 of apricots into wedges and dice the remaining. Just before serving, spread diced apricots and remaining sugar over the custard. Caramelize with a torch or under the broiler. Garnish with apricot wedges.
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