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Brazil - Quindim De Yaya

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.7506
Energy (kCal)2189.1
Carbohydrates (g)250.0766
Total fats (g)108.2774
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all ingredients together thoroughly. Make sure the eggs are completely beaten. | 2. Pour into 6 - 8 molds that have been dusted with sugar. Place the molds in a bain-marie and place in a preheated oven 350°F The quindim are done when a clean knife is inserted and comes out clean. Start to check after 20 minutes. | 3. Let cool. Reverse the quindim onto serving plates. Chill or eat as they are. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 1 1/4 cups grated 484.5 55.0906 3.3256 29.7394
    sugar 1 1/2 cups powdered 700.2 179.58599999999998 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    egg yolk 10 547.4 6.103 26.962 45.118
    egg 4 286.0 1.44 25.12 19.02
    vanilla extract 4 drops - - - -
    honey 1 tablespoon - - - -

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



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