Soaking appareil
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Heat some milk with cinnamon stick.
- Beat some eggs, add sugar, and stir to combine in a bowl.
- Add hot milk over the previous mixture and stir to combine.
Nutritional information (1 portion)
Energy
100.03
kcal
Carbohydrates
12.48
g
Proteins
3.9
g
Lipids
3.8
g
Sugars
12.0
g
Salt (Sodium)
76.4
mg
Folic acid
11.51
ug
Vitamin C
0.93
g
Vitamin A
51.61
ug
Zinc
0.39
mg
Iron
0.44
mg
Calcium
72.34
mg
Cholesterol
75.9
mg
Polyunsaturated fatty acids
0.36
g
Monounsaturated fatty acids
1.19
g
Saturates
1.53
g
Fiber
0.06
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Shellfish
- Bread and pastries
- Pizzas, patty
- Dessert
- Pasta
- Sándwich
- Pastries
- Finger foods
- Ice creams and sorbets
- Legumes
- Salads
- Eggs
- Patty
- liqueur
- Harvard plate
- Main course
- Meats
- Fish
- Birds
- Vegetables
- Soups and creams
- Rices
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed