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Nesselrode Custard

Microwaverina's picture
Ingredients
  Coconut macaroon cookies 2 , crumbled to make 1/3 cup
  Chopped mixed candied fruits and peels 2 Tablespoon
  Chopped raisins 2 Tablespoon
  Egg 1 , beaten
  Milk 2⁄3 Cup (10.67 tbs)
  Sugar 2 Tablespoon
  Rum flavoring 1⁄4 Teaspoon
Directions

Pour 2 cups water into an 8 x 8 x 2-inch baking dish.
Micro-cook, uncovered, till hot, 4 to 4 1/2 minutes.
Meanwhile, mix first three ingredients; divide mixture and press lightly into two 6-ounce custard cups.
Mix egg, milk, sugar, flavoring, and dash salt; pour into prepared cups.
Set cups in hot water in baking dish.
Micro-cook, uncovered, till almost set, about 7 minutes; give dish a quarter turn after each minute.
Remove cups from water; let stand at least 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Coconut
Interest: 
Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 491 Calories from Fat 94

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 226.5 mg75.5%

Sodium 208.9 mg8.7%

Total Carbohydrates 91 g30.4%

Dietary Fiber 1.8 g7.1%

Sugars 80.4 g

Protein 13 g25.7%

Vitamin A 8.1% Vitamin C 1.1%

Calcium 21.8% Iron 8.8%

*Based on a 2000 Calorie diet

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Nesselrode Custard Recipe