RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	39.582
Energy (kCal)	2090.1709
Carbohydrates (g)	241.5815
Total fats (g)	113.0245
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3697
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.3037
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.3562
Tocopherol, beta (mg)	0.0150
Lactose (g)	20.0431
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	7.1054
Tocopherol, delta (mg)	0.0900
Arginine (g)	2.9401
Proline (g)	2.3441
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.6453
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	83.0438
Copper, Cu (mg)	1.1825
Maltose (g)	0.0000
Zinc, Zn (mg)	5.8749
Total lipid (fat) (g)	113.0245
Vitamin K (phylloquinone) (g)	2.0005
Cholesterol (mg)	597.6893
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	3.9689
Phytosterols (mg)	3.5982
Folate, total (g)	147.9158
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1452.9665
Energy (kcal)	2090.1709
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3015
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0541
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	232.9799
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	10.0750
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	2.6047
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	194.8627
Fatty acids, total saturated 16:0 (g)	13.9087
Carbohydrate, by difference (g)	241.5815
Vitamin D (IU)	130.9379
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	3.8711
Tyrosine (g)	1.6351
Potassium, K (mg)	1735.8054
Fatty acids, total saturated 12:0 (g)	38.3602
Vitamin A, RAE (g)	422.5707
Serine (g)	2.6352
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0843
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	16.2544
Histidine (g)	1.0312
Isoleucine (g)	1.9772
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	3.2003
Water (g)	707.3776
Fatty acids, total saturated 8:0 (g)	6.3127
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	27.7825
Sodium, Na (mg)	443.6969
Iron, Fe (mg)	9.3925
Energy (kJ)	8749.4151
Ash (g)	7.1833
Caffeine (mg)	0.0000
Glycine (g)	1.2827
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	3.7479
Fatty acids, total polyunsaturated (g)	4.5795
Vitamin E (alpha-tocopherol) (mg)	2.3925
Sucrose (g)	200.3638
Vitamin B-6 (mg)	0.5166
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7871
Vitamin D (D2 + D3) (g)	3.3969
Vitamin D3 (cholecalciferol) (g)	3.3969
Lysine (g)	2.7792
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.4384
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3362
Folate, food (g)	147.9158
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	12.3584
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	528.0404
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	88.1571
Vitamin B-12 (g)	3.1210
Calcium, Ca (mg)	614.3002
Fatty acids, total saturated 10:0 (g)	5.0815
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.9482
Glutamic acid (g)	7.2050
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	418.6018
Leucine (g)	3.4274
Folate, DFE (g)	147.9158
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	7.9160
Tryptophan (g)	0.5065
Threonine (g)	1.6645
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	3.4468
Protein (g)	39.5820
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	11.9879
Betaine (mg)	2.8314
Phosphorus, P (mg)	992.2301
Tocopherol, gamma (mg)	0.7500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Brazilian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°. | 2. Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. | 3. Be careful not to burn the sugar and yourself. | 4. I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand. | 5. This way I can keep turning the mold and spooning the sugar. Let the mold cool. | 6. Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth. | 7. Pour this mixture into the mold and place it in the center of the roasting pan with water. | 8. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours). | 9. Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. | 10. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy! | ---------------------------------------------------------------------------

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
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
milk	14	ounces		242.1047	18.9715	12.5021	12.9784
egg	3			214.5	1.08	18.84	14.265

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

Cooking in progress....

Brazilian Style(Milk Pudding)