Puding de espinacas
45 min

Temperature:
Warm
Allergens
Ingredients for 5 portions
Calculate portions
Frozen spinach
0.25 kg
Eggs
4.0 ud
Sterilised milk
0.25 l
Table salt
2.5 g
Ground black pepper
0.5 g
Elaboration
- Cocer la espinaca al vapor, escurrila y picarla finamente.
- Engrasar y enharinar los moldes.
- Elaborar el aparejo:
- Mezclar los huevos con la leche y las espinacas con la ayuda de la batidora.
- Poner a punto de sal y pimienta.
- Llenar hasta el borde el molde, hornear al baño maría o en horno vapor a 100 ºC (aproximadamente 25 minutos), depende del tamaño del molde.
- Dejar que se enfríe el pudin antes de desmoldarlo.
- Cortar el puding, si va frío servirlo con mahonesa o salsa rosa, si va caliente con una velouté.
Nutritional information (1 portion)
Energy
118.08
kcal
Carbohydrates
3.3
g
Proteins
9.08
g
Lipids
7.29
g
Fiber
1.38
g
Saturates
2.49
g
Monounsaturated fatty acids
2.39
g
Polyunsaturated fatty acids
0.97
g
Cholesterol
190.74
mg
Calcium
133.37
mg
Iron
2.99
mg
Zinc
1.02
mg
Vitamin A
379.48
ug
Vitamin C
15.92
g
Folic acid
96.45
ug
Salt (Sodium)
354.69
mg
Sugars
3.25
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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