Glazed Coconut Puddings
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 kcal | (16 %) | ||
| Protein | 4.79 g | (5 %) | ||
| Fat | 29.43 g | (25 %) | ||
| Carbohydrates | 15.58 g | (10 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 315.87 mg | (39,484 %) | ||
| Vitamin D | 0.84 μg | (4 %) | ||
| Vitamin E | 1.04 mg | (9 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.42 mg | (12 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 23.88 μg | (8 %) | ||
| Pantothenic acid | 0.87 mg | (15 %) | ||
| Biotin | 8.87 μg | (20 %) | ||
| Vitamin B₁₂ | 0.52 μg | (17 %) | ||
| Vitamin C | 0.94 mg | (1 %) | ||
| Potassium | 124.91 mg | (3 %) | ||
| Calcium | 61.12 mg | (6 %) | ||
| Magnesium | 13.49 mg | (4 %) | ||
| Iron | 1.01 mg | (7 %) | ||
| Iodine | 33.44 μg | (17 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 18.43 g | |||
| Cholesterol | 271.97 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅞ cup
cream (48% fat)
- ⅜ cup
canned Coconut milk
- 4 tablespoons
superfine caster sugar
- 4
large egg yolks
How healthy are the main ingredients?
Coconut milkPreparation steps
1.
Preheat the oven to 150°C (130° fan) 300°F gas 2. Lightly butter 4 ramekins or shallow brûlée dishes.
2.
Heat the cream and coconut milk in a pan until it just begins to boil, then remove the pan from the heat.
3.
Whisk 2 tablespoons sugar with the egg yolks in a bowl until combined. Pour over the hot cream mixture, whisking all the time, until well blended.
4.
Pour into the ramekins. Place the ramekins in a roasting tin or large baking dish and add enough hot water to come halfway up the ramekins. Cover with foil and bake for about 40-45 minutes, until the custards have just set. Leave to cool, then chill in the refrigerator for at least 2 hours.
5.
Heat the grill until very hot. Sprinkle the custards with the remaining sugar (you will need the larger amount if using brûlée dishes) and put under the grill until the sugar bubbles and caramelises. Alternatively caramelise the sugar with a blowtorch.
