In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cool, stirring occasionally, and chill it, covered. Makes about 3 cups. Gourmet May 1993
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|Serving Size: 1 Serving (4321g)|
|Recipe Makes: 1|
|Calories from Fat: 5456 (73%)|
|Amt Per Serving||% DV|
|Total Fat 606.2g||808 %|
|Saturated Fat 320.4g||1602 %|
|Monounsaturated Fat 208.3g|
|Polyunsanturated Fat 48.8g|
|Cholesterol 11323mg||3484 %|
|Sodium 1781.1mg||61 %|
|Potassium 5302.3mg||140 %|
|Total Carbohydrate 288g||85 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 288g|
|Protein 229.7g||328 %|
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Calories per serving: 7439
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