From: email@example.com (Rene Gagnaux) Date: Mon, 4 Oct 1993 12:00:00 +0100 In a small saucepan caramelize the sugar. Moisten with wine, cover with cream and bring to the boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the caramel mixture. Return to pan. Beat vigorously over low heat until cream thickens. DO NOT BOIL !! Strain through a fine sieve. Let cool and chill. Fold in the cream. Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass. Move from left to right and draw caramel threads. Let dry. Serving: pour caramel cream into dessert plates, decorate with caramel threads and dust with confectioners sugar. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (4102g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 324 (2%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 905.6mg||279 %|
|Sodium 51.3mg||2 %|
|Potassium 192.8mg||5 %|
|Total Carbohydrate 3985g||1172 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3985g|
|Protein 11.8g||17 %|
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Calories per serving: 15796
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