Ginger Caramel Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 313 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the garnish
- Raspberries
- organic Lime zest
- Ingredients
- 2 eggs
- 2 egg yolks
- 1 organic Lime (zest)
- 200 milliliters Whipped cream
- 200 milliliters milk
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Fill a deep baking pan about 1/3 full with hot water.
Peel and chop the ginger. Carmelize 60 grams (approximately 2 ounces) sugar in a saucepan until light brown. Mix in the ginger. Pour the caramel into 4 ovenproof ramekins (8 cm or approximately 3 inches in diameter).
Mix the eggs, the yolks, the remaining sugar, the lime zest, the cream and the milk together and press through a sieve on top of the caramel layer in the ramekins. Place the filled ramekins in a deep baking tray and bake for about 30 minutes in the oven. Remove ramekins, let cool and chill for at least 3 hours.
To serve, briefly dip the ramekins in hot water, if necessary. Loosen the edge of the cream with a sharp knife and place in deep plates. Garnish with raspberries and lime zest.
