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Suggest a better description1. Place the sugar and water in a small, heavy saucepan. Cook over medium heat until the sugar begins to turn a light golden color. 2. Using pot holders and a wooden spoon, carefully pour the sugar syrup into a 2-quart ring mold. Using the pot holders, rotate the mold so that the caramel coats the bottom and sides before it hardens. Set aside to cool. 3. Place 2 in. of water in a deep pan large enough to hold the ring mold. Place in oven and preheat to 350 F. 4. In a large mixing bowl, combine eggs, vanilla, lemon zest, cooled milk, salt, and sugar. Pour the mixture into the prepared mold. 5. Place the mold into the larger pan with water. Bake 50 min. or until set. Remove from the pan of water and allow to cool. Refrigerate. 6. To serve, unmold on a serving platter. LA MARGARITA CHICAGO, MORTON GROVE WINE: LOS REYES From the
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 602 | ||
Calories from Fat: 224 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 350.3mg | 12 % | |
Potassium 339.5mg | 9 % | |
Total Carbohydrate 64.6g | 19 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 64.6g | ||
Protein 31.5g | 45 % | |
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: 602
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