Vanilla Custard with Fruit
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 70 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Oranges
- 2 Banana
- 1 small pomegranate
- 2 Tbsps liquid honey
- 1 Tbsp Orange liqueur
- Mark 1/2 Vanilla bean
- 300 milliliters milk
- 2 Tbsps cornstarch
- 1 egg yolk
- mint (for garnish)
Preparation steps
1.
Peel oranges with a sharp knife, taking care to remove all white skins, then cut fillets from fruit between separation membranes. Set aside juice. Peel banana and cut into slices. Cut pomegranate and remove seeds.
2.
Mix fruit with 2 tablespoons honey, orange juice and orange liqueur and set aside.
3.
Bring vanilla, up to 2 tablespoons milk and remaining honey to a boil. Mix cornstarch with egg yolk and remaining milk. Add egg mixture to vanilla milk, boil until thick, then transfer to serving ramekins and let cool. Overturn cooled custards onto plates and serve garnished with fruit slices and mint.
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