Easter Egg Pudding

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Easter Egg Pudding
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
149
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie149 kcal(7 %)
Protein4.86 g(5 %)
Fat13.27 g(11 %)
Carbohydrates1.83 g(1 %)
Sugar added0 g(0 %)
Roughage0.31 g(1 %)
Vitamin A197.47 mg(24,684 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.98 mg(33 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.22 mg(20 %)
Niacin0.34 mg(3 %)
Vitamin B₆0.02 mg(1 %)
Folate28.99 μg(10 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0.89 μg(30 %)
Vitamin C1.26 mg(1 %)
Potassium76.27 mg(2 %)
Calcium25.71 mg(3 %)
Magnesium5.16 mg(2 %)
Iron0.21 mg(1 %)
Iodine44.47 μg(22 %)
Zinc0.12 mg(2 %)
Saturated fatty acids6.72 g
Cholesterol149.28 mg

Ingredients

for
3
For the eggs
3
120 milliliters
Nutmeg (freshly grated)
1 teaspoon
For dyeing
1 tablespoon
finely chopped Fresh herbs (green)
1 tablespoon
½ teaspoon
Curry powder (yellow)

Preparation steps

1.

Pour the cream into a bowl and mix with the eggs. Divide the egg cream into 3 bowls and mix separately with the herbs, tomato paste and curry powder.

2.

Pour the dyed egg cream mixture in small oiled shallow pans, cover each pan with aluminum foil and place in a hot, almost boiling water bath (in a larger pot). Cook for about 30 minutes.

Plunge the cooked egg mixture on a cutting board and cut out with cutters of different shapes.

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