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Savoury Risen Puddings with Fruit

Name: Savoury Risen Puddings with Fruit
Total time: 45 min
Yield: 4
Ingredients: 0.333 cup butter; 3 tablespoons All purpose flour; 1 cup milk; 0.375 cup cream; salt; peppers; Nutmeg; 5 eggs; 1 cup fresh Goat cheese; butter (for the dishes); 5 fresh Figs; 0.875 cup red Port wine; 1 tablespoon sugar; 3 tablespoons balsamic vinegar

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

Calories:

590

calories

Calories

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	590 kcal	(28 %)	more
Protein	16.46 g	(17 %)	more
Fat	36.69 g	(32 %)	more
Carbohydrates	33.28 g	(22 %)	more
Sugar added	3.14 g	(13 %)	more
Roughage	1.81 g	(6 %)	more

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more nutritions

Vitamin A	450.9 mg	(56,363 %)
Vitamin D	3.65 μg	(18 %)	more
Vitamin E	7.02 mg	(59 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.55 mg	(50 %)
Niacin	1.63 mg	(14 %)
Vitamin B₆	0.1 mg	(8 %)
Folate	68.99 μg	(23 %)	more
Pantothenic acid	0.59 mg	(10 %)
Biotin	1.53 μg	(3 %)	more
Vitamin B₁₂	1.91 μg	(64 %)	more
Vitamin C	1.38 mg	(1 %)
Potassium	318.7 mg	(8 %)	more
Calcium	158.47 mg	(16 %)	more
Magnesium	26.05 mg	(9 %)	more
Iron	0.76 mg	(5 %)	more
Iodine	92.4 μg	(46 %)	more
Zinc	0.48 mg	(7 %)	more
Saturated fatty acids	21.17 g
Cholesterol	310.94 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

Ingredients

for 4 servings

0.333 cup

3 tablespoons

1 cup

⅜ cup

1 cup

fresh Goat cheese

butter (for the dishes)

fresh Figs

⅞ cup

red Port wine

1 tablespoon

sugar

3 tablespoons

balsamic vinegar

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Preparation

Preparation steps

Step 1/5

Heat the butter in a pan, stir in the flour and cook for a couple of minutes. Gradually stir in the milk and simmer for 15 minutes, stirring occasionally with a whisk. Add the cream, return to the boil and stir in the goat’s cheese. Season with salt, pepper and nutmeg and remove from the heat.

Step 2/5

Separate the eggs. Gradually stir the egg yolks into the cheese mixture. Whisk the egg whites stiffly and fold in.

Step 3/5

Grease 4 soufflé dishes (each holding about 1/4 l), fill two thirds full with the mixture and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4, on the lower shelf for about 25 minutes. After 15 minutes raise the temperature to 200°C to brown the tops.

Step 4/5

Wash the figs and cut into eight. Put into a small pan with the port wine, sugar and balsamic vinegar and simmer for 5 minutes.

Step 5/5

Serve the soufflés in the dishes, topped with figs, as soon as they are ready.