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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender. | 2. Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so. | 3. In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg. | 4. Stir in the cheese and the sautéed vegetables. | 5. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie). | 6. Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean. | 7. Unmold and serve warm. | 8. If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
carrot	2	cups	chopped	104.96	24.5248	2.3808	0.6144
scallion	2		chopped	16.0	3.67	0.915	0.095
mushroom	1 1/2	cups	chopped	-	-	-	-
heavy cream	1 1/3	1/3		544.0	4.3839999999999995	4.544	57.728
egg	3			214.5	1.08	18.84	14.265
salt	1	teaspoon		-	-	-	-
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
manchego cheese	2	cups	grated	-	-	-	-

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