Per your request for recipes from other countries, I have checked my NYTimes International Cookbook by Craig Claiborne for the following: Place 6 T of the sugar and the water in a heavy skillet. Heat over low heat, shaking or stirring with a wooden spoon occasionally to prevent burning, until the sugar turns into a golden syrup. Immediately pour the caramel syrup into a shallow baking dish (8x8-inches) or pie plate. Cool until firm. Preheat oven to 325 degrees. Beat together either the egg yolks or the whole eggs. Combine with the milk, vanilla extract, and remaining sugar and beat until well blended. Pour over the cooled caramel. Set the baking dish in a pan of hot water. Bake for 1-1 1/2 hours, or until set. Cool and chill. To serve, carefully invert onto a serving platter. Posted to EAT-L Digest 07 Apr 97 by Karyn Farrell
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (746g)|
|Recipe Makes: 1|
|Calories from Fat: 1321 (63%)|
|Amt Per Serving||% DV|
|Total Fat 146.8g||196 %|
|Saturated Fat 53.5g||267 %|
|Monounsaturated Fat 64.5g|
|Polyunsanturated Fat 23g|
|Cholesterol 6722.7mg||2069 %|
|Sodium 311.4mg||11 %|
|Potassium 780.6mg||21 %|
|Total Carbohydrate 100.5g||30 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 100.5g|
|Protein 90.3g||129 %|
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: 2082
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!