Medium golden apple 0.292 kg
Diluted caramel 0.083 l
- The following dishes are necessary for this recipe:
- Diluted caramel
HOW TO SERVE:
- Caramelise the moulds with diluted caramel.
- Scald and cut the apple into cubes.
- Cut sponge cake pieces into cubes.
- Infuse the milk with the cinnamon stick.
- Mix the eggs with sugar and cream.
- Add the hot milk, drain and set aside.
- Place some sponge cake and apple cubes on the caramel.
- Pour some créme caramel cream on top.
- Repeat this process until the mould is full.
- Cook in a bain-marie in the oven at 180 ºC.
- Remove from the oven, leave to cool, remove from the mould and then ration.
- Serve with a button of whipped cream.
- Make sure that the bain-marie water does not boil, otherwise the pudding will have holes.
- The pudding sets when the inside reaches 85 ºC. You can check using your fingertips to see if it is set.
Nutritional information (1 portion)
Fiber 1.26 g
Saturates 8.1 g
Monounsaturated fatty acids 4.79 g
Polyunsaturated fatty acids 1.03 g
Cholesterol 200.11 mg
Calcium 126.46 mg
Iron 1.24 mg
Zinc 0.92 mg
Vitamin A 178.11 ug
Vitamin C 7.35 g
Folic acid 28.46 ug
Salt (Sodium) 141.17 mg
Sugars 47.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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