Queen of Puddings
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
676
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 81 g | (324 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 317 mg | (8 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 92 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 cups milk
- 1 cup cream (35% fat)
- 1 tsp vanilla extract
- 6 eggs (separated)
- 2 cups caster sugar (plus extra for sprinkling)
- 2 ¼ cups fresh, white breadcrumbs
- 1 unwaxed lemon (finely grated zest)
- 3 Tbsps Raspberry jam
- 2 cups Raspberries
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a deep baking dish.
2.
Heat the milk and cream in a pan and bring to a boil. Remove from the heat.
3.
Whisk together the vanilla, egg yolks and 150g|2/3 cup of the sugar until smooth. Gradually whisk in the cream mixture until blended.
4.
Stir in the breadcrumbs and lemon zest and leave to stand for 15 minutes.
5.
Pour the mixture into the baking dish and cook for 30-40 minutes until just set. Remove from the oven and allow to cool until warm.
6.
Spread the raspberry jam over the the cooled custard and sprinkle with the raspberries.
7.
Whisk the egg whites until soft peaks form. Gradually whisk in half the remaining sugar and whisk until stiff. Gently stir in the remaining sugar.
8.
Spoon the meringue mixture over the raspberries and sprinkle with a little extra sugar.
9.
Bake for 15-20 minutes until the meringue is set and golden.
