Directions:
- Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
- Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
- Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.02 Kcal (565 kJ) | ||
| Calories from fat | 20.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Cholesterol | 82.45mg | 27% | |
| Sodium | 177.52mg | 7% | |
| Potassium | 157.73mg | 3% | |
| Total Carbs | 24.33g | 8% | |
| Sugars | 16.89g | 68% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 5.13g | 10% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 107.61 Kcal (451 kJ) | ||
| Calories from fat | 16.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 4% | |
|---|---|---|---|
| Cholesterol | 65.71mg | 27% | |
| Sodium | 141.49mg | 7% | |
| Potassium | 125.71mg | 3% | |
| Total Carbs | 19.39g | 8% | |
| Sugars | 13.46g | 68% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 4.09g | 10% | |
| Vitamin C | 4.1mg | 9% | |
| Iron | 0.4mg | 3% | |
| Calcium | 47.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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