Saffron Custard with Almond Cookies
(0 votes)
(0 votes)
Health Score:
49 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 203 mg | (5 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 345 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pinch Saffron
- 400 milliliters milk
- 4 egg yolks
- 60 grams sugar
- 1 Tbsp cornstarch
- 100 milliliters Whipped cream
Preparation steps
1.
Bring the milk to a boil with the saffron. Reduce the heat to a low setting.
2.
Beat the yolks with the sugar in a bowl until creamy, then add the cornstarch. Gradually stir in the warm milk. Pour everything back into the pot and let thicken over low heat, stirring constantly.
3.
Allow to cool, stirring occasionally. Whip the cream until stiff and fold into the mixture. Spoon the saffron custard into bowls or glasses and allow to cool for about 2 hours in the refrigerator. Serve with almond cookies.
