Nut Custards with Berry Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 330 mg | (8 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 21 g |
Preparation steps
Halve the chestnuts crosswise and put in boiling water for 20 minutes. Drain, rinse and remove shell and skin.
Mash the chestnuts in a bowl to a crumbly mass.
Separate the egg. Beat the egg white with sugar until stiff.
Beat the softened butter with the egg yolks until creamy, then stir in the chestnuts and hazelnuts and fold in the egg whites.
Butter 4 ramekins and sprinkle with sugar. Fill with the nut mixture and wrap tightly with aluminum foil.
Set ramekins in a large baking dish and add water to about 1.5 cm (approximately 1/2 inch) below the rim. Bake for 30 minutes on lowest rack in an oven preheated to 200°C (approximately 400°F).
Heat berries with a little water and simmer for 5 minutes. Puree the berries with lemon zest, juice and powdered sugar to taste.
Remove the custards from the ramekins. Serve on a plate with the berry puree and whipped cream.
