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Add a photoServings: 8
Ingredients
- 2 c. whipping cream
- 7 egg yolks
- 1 teaspoon vanilla extract
- 1/3 c. packed light brown sugar
- 1/8 teaspoon salt
- 1/2 c. finely minced toasted blanched almonds
- 3/4 c. packed light brown sugar
Directions
- Scald whipping cream in double boiler. Remove from heat. Beat egg yolks in mixer bowl till thick and lemony. Stir in vanilla, 1/3 c. brown sugar and salt. Add in a small amount of warm cream to egg yolks. Stir egg yolks into warm cream. Cook over warm water to the consistency of mayonnaise, stirring constantly.
- Stir in almonds. Spoon into greased 8 inch round baking dish. Refrigeratethoroughly. Sift remaining 1/4 c. brown sugar over top to about 1/4 inch thickness 2 hrs before serving time. Place under preheated broiler for a few seconds or possibly till brown sugar melts into an even glaze. Refrigeratetill serving time. Break through hard top crust with spoon to serve. Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 136 | 50% |
| Total Fat 15.69g | 20% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 59mg | 2% |
| Potassium 125mg | 4% |
| Total Carbs 31.93g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 29.45g | 20% |
| Protein 2.64g | 4% |
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