Directions:
- Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl.
- Add the liqueur, ginger, peppers and the cream.
- Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes. Pour into serving bowls and refrigerate until firm, about 2 hours. Serves 8.
- From 'Peppers - A Cookbook' By 'Robert Berkley'
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.55 Kcal (1484 kJ) | ||
| Calories from fat | 221.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.64g | 38% | |
|---|---|---|---|
| Cholesterol | 163.42mg | 54% | |
| Sodium | 54.69mg | 2% | |
| Potassium | 85.61mg | 2% | |
| Total Carbs | 30.68g | 10% | |
| Sugars | 24.55g | 98% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 313.51 Kcal (1313 kJ) | ||
| Calories from fat | 196.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 38% | |
|---|---|---|---|
| Cholesterol | 144.5mg | 54% | |
| Sodium | 48.36mg | 2% | |
| Potassium | 75.7mg | 2% | |
| Total Carbs | 27.12g | 10% | |
| Sugars | 21.71g | 98% | |
| Dietary Fiber | 0.56g | 3% | |
| Protein | 4.22g | 10% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 45.7mg | 5% | |
* 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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