Try this Rum Cream - Master Chefs recipe, or contribute your own.
Suggest a better descriptionIn the top of a double boiler, blend the egg yolks and sugar. Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer. Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about 1/3 cup of whipped cream. Chill. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 449 | ||
Calories from Fat: 310 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.4g | 46 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1285.8mg | 396 % | |
Sodium 56.7mg | 2 % | |
Potassium 126.4mg | 3 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.7g | ||
Protein 16.6g | 24 % | |
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: 449
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