dessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard (Flan au Chocolat)
From The Swedish, French, American cook book, 1918
Serves 3
Serve with whipped cream.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
326Calories
5 gProtein
45 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories326 kcal
Protein5.4 g
Carbohydrates45 g
Fiber2 g
Sugars36 g
Total Fat13 g
Saturated Fat7.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol17 mg
Sodium54 mg
Potassium342 mg
Calcium166 mg
Iron2.3 mg
Magnesium56 mg
Phosphorus182 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline22 mg
Caffeine12 mg
Alcohol1.5 g
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 546. The excerpt below is the record exactly as published.
Chocolate Custard ( Flan au Chocolat ) Yolks of two eggs, four tablespoons sugar, one tablespoon brandy, one and a half cups milk, three ounces chocolate, two tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.