Savoury Baked Custards
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 697 mg | (17 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 bunch Asparagus
- 1 ½ cups milk
- 1 ½ cups double cream
- 3 eggs (plus 2 egg yolks)
- ¼ cup all-purpose flour
- 2 ½ cups canned Tuna (in brine, drained and flaked)
- 2 Tbsps olive oil
- 1 cup fresh, white breadcrumbs
- butter (for greasing the dishes)
- pink peppercorns
Preparation steps
1.
Steam the asparagus over a pan of boiling water for 5 minutes.
2.
Combine the milk, cream, whole eggs and egg yolks together. Add the flour and beat until combined. Add the flaked tuna and season with salt and pepper.
3.
Heat the olive oil in a heavy based pan and add the breadcrumbs, fry until lightly browned then reserve for the garnish.
4.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7 and butter six gratin dishes.
5.
Divide batter between the dishes, top with the asparagus and cook in the oven for 25 - 30 minutes until lightly browned.
6.
When cooked give a twist or two of freshly milled pink peppercorns. Garnish with golden breadcrumbs and serve immediately.
