Preheat oven to 190c/Gas Mark 5. 1 Gently heat the milk and cream together in a small pan. Beat together the egg yolks and sugar until pale, and gradually pour over the warmed liquid stirring until combined. 2 Return this to the pan with the mashed potato, whisk together and pour into a gratin dish. Transfer this to a ban-marie and bake for 10-12 minutes. Serve. NOTES : Chef - Jeanne Rankin Recipe by: Ready Steady Cook
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (837g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1993 (78%)|
|Amt Per Serving||% DV|
|Total Fat 221.5g||295 %|
|Saturated Fat 109.4g||547 %|
|Monounsaturated Fat 80.6g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 5454.4mg||1678 %|
|Sodium 342.2mg||12 %|
|Potassium 788.1mg||21 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 76.7g|
|Protein 73.4g||105 %|
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: 2567
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!