Try this Serrano and Ginger Custard ("Peppers a Cookbo recipe, or contribute your own.
Suggest a better descriptionWhisk eggs and sugar in nonreactive metal bowl until smooth. Add orange liqueur, ginger, peppers and cream; set bowl over simmering water; whisk until mixture thickens (about 30 minutes) Divide into 8 small serving bowls, refrigerate until firm (about 2 hours).
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 702 | ||
Calories from Fat: 511 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.8g | 76 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 693.1mg | 213 % | |
Sodium 220.7mg | 8 % | |
Potassium 261.2mg | 7 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 32.4g | ||
Protein 18.2g | 26 % | |
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: 702
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