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Spicy Coconut Custard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.8986
Energy (kCal)2178.9017
Carbohydrates (g)46.309
Total fats (g)215.9549
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to warm 160C (315F). | 2. Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan. | 3. Bring to a simmer then reduce heat to very low. | 4. Leave for 5 minutes to let the spices flavour the liquid. | 5. Add the sugar and coconut milk. | 6. Return to low heat and stir until sugar is dissolved. | 7. Whisk the eggs and egg yolks together. | 8. Pour the spiced mixture over the eggs and stir well. | 9. Strain- discard the whole spices. | 10. Pour the custard mixture into eight 1/2 cup dishes. | 11. Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes. | 12. Bake for 45- 50 minutes. | 13. Remove the custards from the pan and serve hot or chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cinnamon 2 - - - -
    nutmeg 1 teaspoon ground 11.55 1.0844 0.1285 0.7988
    clove 2 teaspoons 11.508 2.7523 0.2507 0.546
    cream 300 ml 1004.2775 20.2377 11.0471 105.5404
    palm sugar 1/2 cup chopped - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    egg 3 214.5 1.08 18.84 14.265
    egg yolk 2 109.48 1.2206 5.3924 9.0236

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



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