Orchard Baked Custard Loaf
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 235 mg | (6 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- ¾ cup superfine caster sugar
- 1 Vanilla bean (split lengthways)
- 3 eating Apple (peeled, cored and cut into large chunks)
- 1 Tbsp butter (softened)
- 2 ½ cups Whole milk
- 4 large eggs
Preparation steps
1.
Preheat the oven to 150°C (130 fan) | 300°F | gas 2.
2.
Put 150 g of the sugar in a heavy-based saucepan with 200 ml water and stir over a low heat to dissolve. Add the apples and simmer for 10 minutes or until they are soft, then remove with a slotted spoon and leave on a wire rack to dry. Discard the vanilla pod.
3.
Put the pan back over a high heat and boil until the water evaporates and the sugar turns into a thick, golden caramel. Pour the caramel into a terrine and leave to set, then butter the sides and spoon in the apples.
4.
Whisk the milk and eggs with the remaining 25 g of sugar and pour it into the terrine. Transfer the terrine to a roasting tin and pour enough boiling water around it to come halfway up the sides.
5.
Transfer the tin to the oven and bake for 30 minutes or until only just set in the centre. Remove the terrine from the tray and chill for 4 hours or overnight.
6.
Give the terrine a vigorous side-to-side shake to loosen the crème caramel, then turn it out onto a serving plate.
