A recipe passed down from my Aunt Gail.
Beat egg yolks until light. Beat in sugar till it begins to thicken. Stir in milk and rum. Fold in stiffly whipped cream.
Notes from my aunt: My modifications call for about 4 eggbeaters + 4 egg yolks. Even if you make the recipe as is, I would go light on the rum or you might not like it. It’s pretty strong with 1/5 of rum! I use about 1/2 the rum called for. Also I don’t fold in the whipped cream, but add a large dollop in each person’s glass and stir it in. I would probably use about 1/2 - 1 pint of cream for the entire recipe.
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Serving Size: 1 Serving (1834g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3239 | ||
Calories from Fat: 2698 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 299.8g | 400 % | |
Saturated Fat 169.4g | 847 % | |
Monounsaturated Fat 92.4g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 3366.4mg | 1036 % | |
Sodium 818mg | 28 % | |
Potassium 2225.8mg | 59 % | |
Total Carbohydrate 69.6g | 20 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 69.6g | ||
Protein 77g | 110 % | |
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: 3239
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