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Lemon Pastel - Pastel De Limon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.6576
Energy (kCal)1386.74
Carbohydrates (g)214.7009
Total fats (g)46.6392
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325*F. | 2. Whisk sugar, lemon juice, eggs and eggs yolks in a large bowl until well-blended. | 3. Gradually whisk in the whipping cream. | 4. Strain through a sieve into 4x3/4 cup custard cups. | 5. Arrange cups in a baking pan and add enough hot water to come half-way up the sides of the custard cups. | 6. Bake, about 30 minutes, until custards are barely set in the centre. | 7. Remove cups from water and cool slightly. | 8. Cover, then refrigerate overnight. | 9. (This can be prepared 2 days ahead and kept refrigerated). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    egg 3 214.5 1.08 18.84 14.265
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    lemon - - - -
    mint sprig - - - -

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



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