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Ingredients
- 600 ml Whipping cream, (21fl ounce)
- 4 x Egg yolks
- 5 ml Vanilla essence
- 2 tsp Coffee pwdr
- 100 gm Caster sugar to glaze, (4oz)
- 140 ml Whipping cream to coat, (5fl ounce)
- 1 Tbsp. Coffee liquor
Directions
- Do it in a coffee c.
- Mix the egg yolks with the sugar, pour in the whipping cream, vanilla essence and coffee pwdr. Pour into ramekins or possibly coffee c..
- Bake in a bain- marie, 150 C/300 F/gas mark 2 for about 40 min till just lightly set. Leave to cold.
- Scatter each dish with some caster sugar and place under a warm grill to caramalise.
- Leave to cold slightly and then make the topping.
- Whisk the cream with the caster sugar, coffee liqueur till it forms soft peaks.
- Pour the cream on top, scatter with the chocolate and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 389g | |
| Calories 1297 | |
| Calories from Fat 1221 | 94% |
| Total Fat 138.88g | 174% |
| Saturated Fat 86.44g | 346% |
| Trans Fat 0.0g | |
| Cholesterol 514mg | 171% |
| Sodium 143mg | 6% |
| Potassium 286mg | 8% |
| Total Carbs 11.11g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.05g | 1% |
| Protein 7.71g | 12% |
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