In a large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or pitcher. Garnish or add stir-ins, if desired. Serve immdiately. Note: for faster preparation, heat milk until very warm before stirring milk into eggs and sugar. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (1900g)|
|Recipe Makes: 1|
|Calories from Fat: 1386 (48%)|
|Amt Per Serving||% DV|
|Total Fat 154g||205 %|
|Saturated Fat 49.6g||248 %|
|Monounsaturated Fat 58.5g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 6364.5mg||1958 %|
|Sodium 2201.1mg||76 %|
|Potassium 2404.1mg||63 %|
|Total Carbohydrate 174.4g||51 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 174g|
|Protein 196.9g||281 %|
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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: 2863
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