Radis Flan De Chemin De Fer Recipe

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Radis Flan De Chemin De Fer
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Ingredients
11
Count
Nutrition
406
Calories
Total time
60
Minutes
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Ingredients:

  • 5 large radishes, chopped into slices
  • 2/3 cup powdered milk
  • 1/4 cup milk, cold
  • 2 tbsp cornstarch
  • 4 large eggs
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 2/3 tsp baking powder
  • 1/2 cup butter
  • 1/2 tsp saffron

Directions:

  1. Melt butter and on medium heat until melted.
  2. Warm up the milk and dissolve the sugar cube in it.
  3. Boil the milk and add the corn starch stir until dissolved.
  4. Remove from heat and add the powdered milk, cold milk, nutmeg,cinammon and radishes.
  5. Mix well and let it come to room temperature.
  6. Meanwhile beat eggs, baking powder and saffron.
  7. Add eggs to previous mixture.
  8. Spray 8 small flan moulds with vegetable oil.
  9. Cook in a 350 oven in a water bath for 30 to 40 minutes.
  10. Remove from oven, let sit for a few minutes and remove flans.
  11. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 405.76 Kcal (1699 kJ)
Calories from fat 304.46 Kcal
% Daily Value*
Total Fat 33.83g 52%
Cholesterol 268.11mg 89%
Sodium 165.76mg 7%
Potassium 498.46mg 11%
Total Carbs 14.04g 5%
Sugars 9.18g 37%
Dietary Fiber 0.4g 2%
Protein 12.95g 26%
Vitamin C 3.7mg 6%
Vitamin A 0.3mg 9%
Iron 1.1mg 6%
Calcium 290.2mg 29%
Amount Per 100 g
Calories 308.31 Kcal (1291 kJ)
Calories from fat 231.34 Kcal
% Daily Value*
Total Fat 25.7g 52%
Cholesterol 203.72mg 89%
Sodium 125.96mg 7%
Potassium 378.75mg 11%
Total Carbs 10.67g 5%
Sugars 6.98g 37%
Dietary Fiber 0.3g 2%
Protein 9.84g 26%
Vitamin C 2.8mg 6%
Vitamin A 0.2mg 9%
Iron 0.8mg 6%
Calcium 220.5mg 29%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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