Directions:
- Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
- In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
- Remove the mixture from the heat and whisk into the egg mixture gradually.
- Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
- Mix in the vanilla and remove from the heat, allowing it to cool.
- The recipe can be made ahead until this point.
- Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
- Sprinkle with freshly grated nutmeg and/or cinnamon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.99 Kcal (1248 kJ) | ||
| Calories from fat | 228.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.36g | 39% | |
|---|---|---|---|
| Cholesterol | 164.04mg | 55% | |
| Sodium | 158.55mg | 7% | |
| Potassium | 85.07mg | 2% | |
| Total Carbs | 14.22g | 5% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 306.69 Kcal (1284 kJ) | ||
| Calories from fat | 234.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.1g | 39% | |
|---|---|---|---|
| Cholesterol | 168.83mg | 55% | |
| Sodium | 163.18mg | 7% | |
| Potassium | 87.56mg | 2% | |
| Total Carbs | 14.63g | 5% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 4.79g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 67.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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