Caramelized Almond-Milk Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 302 mg | (8 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 225 grams sugar
- 300 milliliters milk
- 200 milliliters Whipped cream
- 100 grams almonds (blanched and finely ground)
- 6 eggs
Preparation steps
Preheat the oven to 180°C (approximately 350°F). In a saucepan, melt 175 grams (approximately 6 1/4 ounces) of sugar with 1 tablespoon of water over medium heat, stirring until a lightly caramelized. Pour the caramel into a casserole dish or ring mold swirl so that the caramel coats the bottom and sides of the dish.
Heat the milk and cream in a small saucepan. Add the remaining sugar and stir over low heat until it has completely dissolved. Remove the pan from the heat and stir in the almonds.
Beat the eggs in a bowl and add 4 tablespoons of the almond milk. Then whisk the egg mixture into the almond milk. Pour the mixture into the prepared baking dish.
Place the dish in a roasting pan and pour boiling water to come 3 cm (approximately 1 1/4-inches) up the sides of the dish. Bake until the pudding is set, about 40 minutes. Check the pudding halfway through and if the surface is getting too dark, cover with aluminum foil.
Remove the mold from the bath and refrigerate until well chilled, at least 3 hours, preferably overnight. Then run a sharp knife around the pudding and invert it onto a rimmed plate and serve.
