In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Dont be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. This recipe yields about 3 1/2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 06-04-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2168g)|
|Recipe Makes: 1|
|Calories from Fat: 2813 (40%)|
|Amt Per Serving||% DV|
|Total Fat 312.6g||417 %|
|Saturated Fat 147.2g||736 %|
|Monounsaturated Fat 118g|
|Polyunsanturated Fat 33.5g|
|Cholesterol 8880.3mg||2732 %|
|Sodium 468.2mg||16 %|
|Potassium 1255.3mg||33 %|
|Total Carbohydrate 993.8g||292 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 992.6g|
|Protein 116g||166 %|
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Calories per serving: 7099
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