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Suggest a better descriptionMethod:
Place the cream and sugar into a small saucepan and bring to a boil. Meanwhile, whisk the egg yolks in a small bowl gently and set aside. Once the cream has come to a boil, temper in the egg yolks, remove from heat and strain. Add the vanilla and cool completely. Cover and refrigerate until needed.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1663 | ||
Calories from Fat: 1514 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.2g | 224 % | |
Saturated Fat 95.2g | 476 % | |
Monounsaturated Fat 54.1g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 2167.3mg | 667 % | |
Sodium 200.9mg | 7 % | |
Potassium 416mg | 11 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.8g | ||
Protein 28.9g | 41 % | |
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: 1663
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