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Brandy Bavarian Cream

Easy.Meals's picture
  Gelatin 1 1⁄2 Teaspoon
  Water 1 Tablespoon
  Egg yolks 2
  Sugar 2 Ounce
  Milk 1⁄2 Pint (Hot)
  Whipping cream 1⁄4 Pint
  Brandy 1 Tablespoon

Soften gelatine in cold water.
Beat egg-yolks and sugar until thick and light in colour, stir in hot milk gradually.
Stir over boiling water until mixture coats back of spoon.
Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming.
Whip cream and brandy together, fold into cooled custard.
Pour into meringue case, refrigerate until set.
Delicious topped with brandied stawberries.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 965 Calories from Fat 512

% Daily Value*

Total Fat 57 g87.6%

Saturated Fat 34.8 g173.9%

Trans Fat 0 g

Cholesterol 565.6 mg188.5%

Sodium 159.4 mg6.6%

Total Carbohydrates 77 g25.8%

Dietary Fiber 0 g

Sugars 76.3 g

Protein 19 g37.8%

Vitamin A 13.5% Vitamin C

Calcium 38.3% Iron 5.4%

*Based on a 2000 Calorie diet

Brandy Bavarian Cream Recipe