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Combine eggs, sugar, and salt. Slowly stir in light cream. Cook in double boiler, placing pan over, not touching, boiling water , stir constantly
When custard coats metal spoon, cook 2 minutes more. Cool and stir in vanilla. Pour into 1 qt. Smaller baking dish, chill. Sift brown sugar over top. Set in shallow pan of ice cubes and cold water. Boil 5 in. From heat 1 or 2 mins or till bubbly crust forms. Serve warm or chilled.
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|Serving Size: 1 (3619g)|
|Recipe Makes: 1|
|Calories from Fat: 5839 (79%)|
|Amt Per Serving||% DV|
|Total Fat 648.8g||865 %|
|Saturated Fat 403.9g||2019 %|
|Monounsaturated Fat 187.4g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 2217.6mg||682 %|
|Sodium 15649.4mg||540 %|
|Potassium 4397.8mg||116 %|
|Total Carbohydrate 339g||100 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 339g|
|Protein 91g||130 %|
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Calories per serving: 7394
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