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Suggest a better descriptionBeat cream in sauce pot but do no boil. In mixing bowl, combine egg yolks and sugar. Gradually pour heated cream into bowl with yolks. Mix well with whip. Pour mixture back into pot. On low heat, stir constantly. When sauce coats spoon, remove from heat. Strain and add vanilla. Chill. Recipe by: CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE
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Serving Size: 1 Serving (5534g) | ||
Recipe Makes: 1 | ||
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Calories: 19033 | ||
Calories from Fat: 8196 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 910.7g | 1214 % | |
Saturated Fat 339.4g | 1697 % | |
Monounsaturated Fat 396g | ||
Polyunsanturated Fat 138.9g | ||
Cholesterol 40442.2mg | 12444 % | |
Sodium 1616.9mg | 56 % | |
Potassium 3764.4mg | 99 % | |
Total Carbohydrate 2226.5g | 655 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2226.5g | ||
Protein 520.2g | 743 % | |
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: 19033
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