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Pumpkin Blancmange - Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.3857
Energy (kCal)743.866
Carbohydrates (g)117.1385
Total fats (g)20.3689
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the pot on the burner-- don't turn on the heat on yet. Pour the cold milk in with the pumpkin and mix together with a wooden spoon. | 2. Add the cornstarch in tablespoon by tablespoon and mix REALLY well. | 3. Add the sugar and do the same. | 4. Put in the spices, salt, and vanilla. Blend well. | 5. Heat on medium-high, stirring well all throughout, until thickened (about 10 minutes). | 6. Pour into custard cups/ramekins. (Fills about four 5-oz ramekins or two 10-oz ramekins). | 7. Let it set for at least 2-3 hours in the fridge. | 8. Top with some spiced whipped cream to serve, and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 1/2 cups 372.1 29.158 19.215 19.947
    pumpkin puree 1/2 cup - - - -
    cornstarch 5 tablespoons 152.4 36.508 0.10400000000000001 0.02
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1/8 teaspoon - - - -
    cinnamon 1/2 teaspoon - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    allspice 1 dash - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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