Red, Yellow and Green Savory Egg Custards
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 7.09 g | (7 %) | ||
| Fat | 27.09 g | (23 %) | ||
| Carbohydrates | 2.79 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.22 g | (1 %) |
more nutritional values
| Vitamin A | 352 mg | (44,000 %) | ||
| Vitamin D | 2.22 μg | (11 %) | ||
| Vitamin E | 5.19 mg | (43 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 0.48 mg | (4 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 39.37 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.11 μg | (2 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 0.9 mg | (1 %) | ||
| Potassium | 104.46 mg | (3 %) | ||
| Calcium | 58.33 mg | (6 %) | ||
| Magnesium | 6.91 mg | (2 %) | ||
| Iron | 0.21 mg | (1 %) | ||
| Iodine | 64.97 μg | (32 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Cholesterol | 238.45 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 300 milliliters Whipped cream
- salt
- white peppers
- freshly grated Nutmeg
- 1 tsp Tomato paste
- ½ tsp Curry
- 2 fresh Chervil
- butter (for molds)
Preparation steps
1.
Preheat the oven to 140°C (approximately 285°F). Butter three 7cm (approximately 3-inch) in diameter ramekins.
2.
In the bowl of an electric mixer, beat the eggs and the cream until thick. Season with salt, pepper and nutmeg.
3.
Divide the mixture into thirds and stir the tomato paste into one-third and the curry powder into another third of the egg mixture.
4.
For the green egg custard, rinse the parsley, shake dry, chop finely and stir into the remaining egg mixture. Pour each into a ramekin and place in a deep baking dish. Pour hot water to come 2/3 up the sides of the ramekins and bake until set, about 30 minutes.
5.
Cool and cut into small cubes for serving.
