Try this Burnt Sugar Butter Cream recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, over high heat, add the sugar and water. Bring the mixture to a boil and cook until the mixture reaches 115 degrees, soft ball stage. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Add the butter, a tablespoon at a time and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer. This recipe yields 2 1/4 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-23-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (1508g) | ||
Recipe Makes: 1 servings | ||
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Calories: 6550 | ||
Calories from Fat: 4600 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 511.2g | 682 % | |
Saturated Fat 284.3g | 1422 % | |
Monounsaturated Fat 158.9g | ||
Polyunsanturated Fat 36.6g | ||
Cholesterol 7686.4mg | 2365 % | |
Sodium 3452.3mg | 119 % | |
Potassium 849mg | 22 % | |
Total Carbohydrate 430.5g | 127 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 428.9g | ||
Protein 92.6g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6550
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