Try this Sherry Custard Sauce recipe, or contribute your own.
Suggest a better descriptionIn a bowl, whisk the egg yolks and sugar together until pale yellow. In a small saucepan, heat the half-and-half to steaming but do not boil. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent the yolks from scrambling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the sauce thickens slightly. Remove from the heat and strain immediately into a metal bowl. Add the sherry. Place the bowl into a larger bowl filled with ice water, or refrigerate. Stir occasionally to speed the cooling. Store, covered, in the refrigerator up to 3 days. Recipe By :COOKS CHOICE SHOW #CH1215 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 12:45:37 -0400 From: Meg Antczak
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Serving Size: 1 Serving (2676g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4627 | ||
Calories from Fat: 3166 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 351.8g | 469 % | |
Saturated Fat 190.5g | 953 % | |
Monounsaturated Fat 118.2g | ||
Polyunsanturated Fat 26.2g | ||
Cholesterol 5818.2mg | 1790 % | |
Sodium 1064mg | 37 % | |
Potassium 3200.5mg | 84 % | |
Total Carbohydrate 255.7g | 75 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 255.7g | ||
Protein 127.4g | 182 % | |
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: 4627
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