Mix the butter and egg yolks together in the top of a double boiler. Add the flour and sugar and blend well. Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture is like a thin custard, about 10 minutes in all. Cool. Whip the cream. Beat the egg whites until stiff. When the sauce is cool, add the vanilla and carefully fold in the whipped cream and beaten egg whites. Refrigerate until needed. The sauce can be made a day in advance, if necessary. Top with a light sprinkling of freshly grated nutmeg before serving. Yields about 3 cups sauce. From the book "Canadian Christmas Cooking" by Rose Murray Food & Wine RT [*] Category 3, Topic 25 Message 209 Sun Nov 22, 1992 THE.LARK [:) or :( ?] at 15:29 EST From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 562 (38%)|
|Amt Per Serving||% DV|
|Total Fat 62.5g||83 %|
|Saturated Fat 34g||170 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 842.3mg||259 %|
|Sodium 475mg||16 %|
|Potassium 312.1mg||8 %|
|Total Carbohydrate 213g||63 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 212.7g|
|Protein 24.1g||34 %|
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: 1480
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!