Simple Egg Custard

0
Average: 0 (0 votes)
(0 votes)
Simple Egg Custard
share Share
print
bookmark_border Copy URL
Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
112
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie112 kcal(5 %)
Protein5.59 g(6 %)
Fat8.81 g(8 %)
Carbohydrates0.65 g(0 %)
Sugar added0 g(0 %)
Roughage0.11 g(0 %)
Vitamin A168.2 mg(21,025 %)
Vitamin D1.84 μg(9 %)
Vitamin E4.68 mg(39 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.24 mg(22 %)
Niacin0.07 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate36.13 μg(12 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂1.13 μg(38 %)
Vitamin C0.09 mg(0 %)
Potassium14.22 mg(0 %)
Calcium9.76 mg(1 %)
Magnesium1.89 mg(1 %)
Iron0.02 mg(0 %)
Iodine54.83 μg(27 %)
Zinc0.04 mg(1 %)
Saturated fatty acids3.64 g
Cholesterol168.08 mg

Ingredients

for
4
Ingredients
50 milliliters
4
1 pinch
freshly grated Nutmeg
1 teaspoon
Vegetable oil (for greasing the mold)

Preparation steps

1.

Step 1:

2.

Whisk the heavy cream and eggs together until smooth. Season with nutmeg and salt. 

3.

Step 2:

4.

Grease a custard mold with vegetable oil and pour in the cream mixture. Cover the custard mold with aluminum foil and place in a large pot of hot (not boiling) water. Let stand for about 30 minutes, until the eggs have set. 

5.

Step 3:

6.

Remove the custard mold from the water bath, allow to cool briefly and carefully turn out onto a cutting board. 

7.

Step 4:

8.

Cut the egg custard into slices and then into diamond shapes.