Glazed Custard Puddings

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Glazed Custard Puddings
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Health Score:
Health Score
5,1 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
491
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie491 kcal(23 %)
Protein4.84 g(5 %)
Fat36.4 g(31 %)
Carbohydrates38.55 g(26 %)
Sugar added33.52 g(134 %)
Roughage0.58 g(2 %)
Vitamin A448.35 mg(56,044 %)
Vitamin D1.44 μg(7 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.26 mg(24 %)
Niacin1.61 mg(13 %)
Vitamin B₆0.09 mg(6 %)
Folate24.14 μg(8 %)
Pantothenic acid0.91 mg(15 %)
Biotin7.68 μg(17 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C17.47 mg(18 %)
Potassium142.72 mg(4 %)
Calcium81.46 mg(8 %)
Magnesium11.23 mg(4 %)
Iron0.66 mg(4 %)
Iodine35.26 μg(18 %)
Zinc0.65 mg(8 %)
Saturated fatty acids21.92 g
Cholesterol261.18 mg
Author of this recipe:
How healthy are the main ingredients?
Strawberry

Ingredients

for
8
Ingredients
3 cups
cream (48% fat)
0.333 cup
caster sugar (plus extra for sprinkling)
6
1 teaspoon
To decorate
8
Strawberries (sliced)
1 cup
Preparation

Kitchen utensils

1 Pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Salad spinner, 1 Lid, 1 Wooden spoon

Preparation steps

1.
Heat the oven to170 ° C (150°fan) 325°F gas 3.
2.
Heat the cream in a pan until bubbles form around the edges. Stir in the sugar until dissolved.
3.
Beat the egg yolks until pale in colour and slowly add to the cream mixture, beating continuously. Stir in the vanilla and skim the foam off the top.
4.
Pour through a sieve into ovenproof bowls or ramekins and place them in a roasting tin. Pour in hot water to come halfway up the sides of the bowls.
5.
Bake for about 30 minutes until set. Allow to cool and then chill for at least 2 hours.
6.
Heat the grill
7.
Sprinkle caster sugar over the top of each custard and place under the grill to caramelise the sugar, or use a cook's blowtorch.
8.
Arrange a sliced strawberry on top of each bowl.
9.
Sprinkle 1/2 the sugar in a heavy-based pan over a medium heat. Allow the sugar to melt, stirring occasionally, until it is completely liquid and golden brown.
10.
Sprinkle the remaining sugar over the melted sugar in the pan, and slowly stir it in. At first the sugar will be thick, but as the second batch of sugar melts, it will thin out and become very fluid. Cook until brown and caramelized. Remove from the heat. Cool for 10 minutes.
11.
Holding an oiled wooden spoon handle in your non-dominant hand, and a spoon in your dominant hand. Lift a spoonful from the pan and begin to wind it around the handle beginning at the end closest to the hand that is holding it. As you pull it around, the sugar should stretch in a thin rope from the end of the spoon. If it droops or falls from the handle, it is too hot and needs to cool a little.
12.
Break off the 'tail' and allow it to set on the handle for a few seconds, then slide it off and place on non-stick baking paper. Repeat with the remaining caramel.
13.
Place the sugar curls on top of the custards and serve immediately.
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