Baked Egg Custard with Summer Fruits
Creamy honey-sweetened egg custard served with a rich red wine raspberry sauce and a compressed summer fruit compote.
Estimated Nutrition
Calories
1217.1
kcal / serving
4868.5 kcal total
Carbs
123.1g
per serving
492.2 g total
Fat
52.1g
per serving
208.4 g total
Protein
10.7g
per serving
42.8 g total
Cook Time
80
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
175
g
Dairy
Fruits
450
g
Raspberry
Ripe, for the sauce
2
piece
Lemon
Juice only
1
piece
Orange
Juice only
55
g
Redcurrant
Hulls removed
55
g
Blackcurrants
Hulls removed
Liquids
750
ml
Red Wine
One bottle
85
ml
NutsSeeds
1
piece
Nutmeg
Freshly grated
Other
6
tbsp
Honey
Runny
Method
1
2
3
4
5
6
7
8
9
10
11