French Vanilla Sauce
|Milk||2 Cup (32 tbs)|
|Stiffly whipped cream||3⁄4 Cup (12 tbs)|
Pour milk in small heavy saucepan.
Add vanilla pod; heat to just under boiling point.
Remove vanilla pod; wipe dry; store.
Beat eggs until lemon-colored.
Pour small amount hot milk over eggs; stir constantly.
Return to remaining hot milk in saucepan; cook, stirring constantly, over low heat about 20 minutes, until thick.
Remove from heat; stir in sugar.
Let cool; fold in whipped cream gradually.
One teaspoon vanilla extract can be substituted for vanilla pod.
Add to custard after removing from heat.
Serving size: Complete recipe
Calories 1400 Calories from Fat 825
% Daily Value*
Total Fat 92 g141%
Saturated Fat 54.2 g271.1%
Trans Fat 0 g
Cholesterol 936.8 mg312.3%
Sodium 442.2 mg18.4%
Total Carbohydrates 98 g32.6%
Dietary Fiber 2 g7.9%
Sugars 95.8 g
Protein 33 g66.9%
Vitamin A 23.8% Vitamin C
Calcium 72% Iron 16%
*Based on a 2000 Calorie diet