Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- CUSTARD:
- ¾ pt milk
- 2 oz sugar
- 4 eggs
- Drop of vanilla essence
- CARAMEL:
- 4 oz sugar
- ¼ pt water
- TO DECORATE:
- Oranges
- 1 can of cream
- Chopped nuts
Directions
Make the caramel by melting the sugar in water, heating to boiling, and taking care to ensure that the caramel does not become too brown. Pour into a greased ring mould.
Add the vanilla essence to the milk and heat.
Beat the eggs and sugar together, and pour heated milk onto the egg mixture. Stir.
Strain into the mould, and then stand the mould in a container of water.
Bake in a moderate oven until set. The mixture should be quite solid and not watery.
Remove from the oven, cool then refrigerate for about 3 hours.
When the mould is quite cold, turn it onto a glass serving dish.
Mix the cream with the chopped nuts and fill the centre. Decorate with orange wedges.
Category:Guyanese Recipes
Category:Guyanese Desserts