Lime and Saffron-Scented Cornmeal Pudding
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26.8 μg | (60 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 496 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Vanilla bean
- 100 grams sugar
- 1 tsp Cornmeal
- 3 grams Saffron
- 4 egg yolks
- 2 eggs
- 420 milliliters milk
- 300 milliliters Whipped cream (at least 30% fat content)
- 1 Lime (zests)
Preparation steps
1.
Split the vanilla bean lengthwise and scrape the seeds into a large bowl with the sugar, cornmeal and the saffron. Gradually stir in the eggs and the yolks. Place the milk, cream, lime zest and the scraped vanilla bean in a saucepan and bring to a boil. Remove the vanilla bean and gradually stir the hot mixture into the egg mixture.
2.
Pour the mixture into the saucepan and cook over low heat, stirring constantly, just until it comes to a boil. Immediately remove from the heat and pour into 4 dessert bowls and cool. Serve chilled.
