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Flagnarde

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.6139
Energy (kCal)1694.8783
Carbohydrates (g)311.1489
Total fats (g)31.9103
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small cup or bowl marinate raisins in the brandy for at least 30 minutes. | 2. In a saucepan over medium high heat, bring milk and vanilla beans to a boil. Remove from heat and let steep for at least 5 minutes. | 3. Preheat oven to 475-degrees F. | 4. Butter a 6-cup baking dish. | 5. In a large bowl beat eggs and sugar together until thick. | 6. Whisk in flour 1 tablespoon at a time. | 7. Remove vanilla bean from milk and discard vanilla bean. | 8. Whisk milk into batter. | 9. Stir in salt. | 10. Stir in undrained raisins. | 11. Pour batter into prepared dish. | 12. Bake for 20-30 minutes or until puffy and golden brown. | 13. Sprinkle with powdered sugar. | 14. Serve with strawberry preserves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raisin 3/4 cup 373.725 98.406 4.1951 0.5692
    brandy 1 1/2 1/2 - - - -
    milk 1 1/3 1/3 198.4533 15.5509 10.248 10.6384
    vanilla bean 1 split - - - -
    egg 4 286.0 1.44 25.12 19.02
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    flour 3/4 cup 433.71 94.954 7.0508 1.6827
    salt 1/4 teaspoon - - - -
    sugar powdered - - - -
    preserves - - - -

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



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