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Stir together sugar and salt in small, heavy saucepan. Add egg yolks and stir to blend. Scald 1/2 cup cream with milk, whisking constantly and vigorously, then gradually add to yolk mixture. Cook over low heat, stirring constantly, until just before boiling point (170 to 180 degrees), 7 to 8 minutes. (Steam will begin to appear.) Immediately stir in Grand Marnier and vanilla. Strain mixture. Cover and chill until cold. Shortly before serving, whip remaining 1/2 cup whipping cream and fold into sauce. Note: To scald cream-milk mixture, bring just to boiling point. Small bubbles will begin to appear around edge.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 203 (25%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 83.4mg||26 %|
|Sodium 44.4mg||2 %|
|Potassium 98.8mg||3 %|
|Total Carbohydrate 153.8g||45 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 153.5g|
|Protein 2g||3 %|
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Calories per serving: 806
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