RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.741
Energy (kCal)	1632.2163
Carbohydrates (g)	166.345
Total fats (g)	100.0792
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7933
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3728
Fatty acids, total saturated 4:0 (g)	2.5992
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	2.0347
Tocopherol, beta (mg)	0.0425
Lactose (g)	0.0595
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0010
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)	10.2019
Tocopherol, delta (mg)	0.0510
Arginine (g)	1.1257
Proline (g)	1.0553
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4190
Adjusted Protein (g)	0.0000
Cystine (g)	0.2728
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	60.6018
Copper, Cu (mg)	0.2168
Maltose (g)	0.0595
Zinc, Zn (mg)	4.7635
Total lipid (fat) (g)	100.0792
Vitamin K (phylloquinone) (g)	9.1027
Cholesterol (mg)	1188.6500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0088
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.7600
Folate, total (g)	200.8642
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4158.1943
Energy (kcal)	1632.2163
Fatty acids, total saturated 16:1 undifferentiated (g)	3.2157
Fatty acids, total saturated 14:1 (g)	0.0204
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4514
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0093
Sugars, total (g)	138.5359
Folic acid (g)	59.9733
Tocotrienol, alpha (mg)	0.0255
Vitamin C, total ascorbic acid (mg)	1.5173
Lutein + zeaxanthin (g)	971.1533
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0969
Vitamin B-12, added (g)	1.0053
Valine (g)	1.1568
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	70.8975
Fatty acids, total saturated 16:0 (g)	27.3395
Carbohydrate, by difference (g)	166.3450
Vitamin D (IU)	267.1933
Fructose (g)	0.4746
Fluoride, F (g)	7.2000
Aspartic acid (g)	1.7177
Tyrosine (g)	0.8294
Potassium, K (mg)	614.9987
Fatty acids, total saturated 12:0 (g)	0.8909
Vitamin A, RAE (g)	1142.9328
Serine (g)	1.4118
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8322
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0332
Fatty acids, total saturated 14:0 (g)	8.1129
Histidine (g)	0.4960
Isoleucine (g)	1.0521
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	3.5410
Water (g)	225.0155
Fatty acids, total saturated 8:0 (g)	0.7494
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	220.2302
Sodium, Na (mg)	218.2665
Iron, Fe (mg)	3.9761
Energy (kJ)	6831.6320
Ash (g)	3.8998
Caffeine (mg)	0.0000
Glycine (g)	0.5269
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3576
Fatty acids, total polyunsaturated (g)	6.6314
Vitamin E (alpha-tocopherol) (mg)	4.6958
Sucrose (g)	121.2272
Vitamin B-6 (mg)	0.7173
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7248
Vitamin D (D2 + D3) (g)	6.6887
Vitamin D3 (cholecalciferol) (g)	6.6887
Lysine (g)	1.4495
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.1959
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)	0.0111
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5049
Folate, food (g)	140.8909
Fatty acids, total saturated 20:1 (g)	0.0857
Fatty acids, total monounsaturated (g)	33.3605
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0436
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0850
Choline, total (mg)	747.8055
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	55.0440
Vitamin B-12 (g)	3.1428
Calcium, Ca (mg)	380.0480
Fatty acids, total saturated 10:0 (g)	1.5180
Galactose (g)	0.0603
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8923
Glutamic acid (g)	2.7678
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	32.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	1122.3633
Leucine (g)	1.7029
Folate, DFE (g)	243.1575
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	2.8677
Tryptophan (g)	0.2251
Threonine (g)	0.8203
Fatty acids, total polyunsaturated 18:1 c (g)	0.0041
Manganese, Mn (mg)	2.7010
Protein (g)	21.7410
Cryptoxanthin, beta (g)	28.9538
Fatty acids, total saturated 18:1 undifferentiated (g)	29.0085
Betaine (mg)	0.7724
Phosphorus, P (mg)	571.7802
Tocopherol, gamma (mg)	1.1334

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 325 degrees F (165 degrees C). | 2. Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes. | 3. Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes. | 4. Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil. | 5. Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes. | 6. Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cinnamon	1	teaspoon		-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
pumpkin puree	1	cup		-	-	-	-
vanilla bean	1/2		split scraped	-	-	-	-
dark rum	1	teaspoon		-	-	-	-
egg yolk	5			273.7	3.0515	13.481	22.559
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
pecan	1/2	cup	chopped toasted	143.1733	26.831999999999997	2.9467	3.016
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472

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

Cooking in progress....

Pumpkin Pot De Creme