Try this Caramel Whip recipe, or contribute your own.
Suggest a better descriptionextract chopped walnuts Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with remaining 1/2 cup water to 232? F. on candy thermometer. or until syrup spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove syrup from heat; stir in gelatine until dissolved; slowly add to beaten whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate. For sauce, in saucepan, beat egg yolks until lemon-colored; stir in granulated sugar, dash salt. then milk. Cook over low heat, stirring, until thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon and almond extracts. Cool; refrigerate. At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass custard sauce. Makes 6 servings.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 296 | ||
Calories from Fat: 115 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 530mg | 163 % | |
Sodium 191mg | 7 % | |
Potassium 231.2mg | 6 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 29.2g | ||
Protein 17g | 24 % | |
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: 296
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