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

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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

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more nutritional values

Vitamin A	450.9 mg	(56,363 %)
Vitamin D	3.65 μg	(18 %)
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	(7 %)
Folate	68.99 μg	(23 %)
Pantothenic acid	0.59 mg	(10 %)
Biotin	1.53 μg	(3 %)
Vitamin B₁₂	1.91 μg	(64 %)
Vitamin C	1.38 mg	(1 %)
Potassium	318.7 mg	(8 %)
Calcium	158.47 mg	(16 %)
Magnesium	26.05 mg	(9 %)
Iron	0.76 mg	(5 %)
Iodine	92.4 μg	(46 %)
Zinc	0.48 mg	(6 %)
Saturated fatty acids	21.17 g
Cholesterol	310.94 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 0.333 cup
butter; 3 tablespoons
All purpose flour; 1 cup
milk; ⅜ cup
cream; salt; peppers; Nutmeg; 5
eggs; 1 cup
fresh Goat cheese; butter (for the dishes); 5
fresh Figs; ⅞ cup
red Port wine; 1 tablespoon
sugar; 3 tablespoons
balsamic vinegar

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Preparation steps

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.

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

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.

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.

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