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Best Pudim De Coco

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.6399
Energy (kCal)1991.0662
Carbohydrates (g)223.33
Total fats (g)109.5561
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Oil a tube pan or souffle dish. Set aside. | 2. In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden. | 3. Heat oven to 350°F. | 4. Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil. | 5. Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean. | 6. With foil still on top, put the pudim into the refrigerator overnight. | 7. Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel. | ---------------------------------------------------------------------------
    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
    water 2 tablespoons 0.0 0.0 0.0 0.0
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    egg 5 357.5 1.8 31.4 23.775

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



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