Almond Ring Dessert
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
In a casserole dish, melt 175 g of sugar with 1 tbsp water over a moderate heat, stirring, to get a pale caramel. Pour the caramel into a baking dish or ring cake tin and tilt the dish to coat the base and, if possible, the sides with caramel.
3.
Heat the milk and cream in a small saucepan. Add the rest of the sugar and stir over a low heat until it has completely dissolved. Remove from the heat and stir in the almonds.
4.
Whisk the eggs in a bowl and add 4 tbsp of the almond milk. Tip the egg mixture into the almond milk, stirring vigorously with a whisk. Pour into the prepared mould.
5.
Set the mould in a deep roasting tin and pour boiling water into the tin to around 3 cm up the side. Cook in the bain-marie for around 40 minutes. If the top starts to brown too much, cover with aluminium foil.
6.
Remove from the hot water and leave to cool completely. Chill in the refrigerator for at least 3 hours, ideally overnight.
7.
Once chilled, release the pudding from the edge of the mould with a sharp knife (if necessary, briefly dip the mould in hot water). Turn the pudding out onto a plate and serve.
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