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Traditional Eggnog Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.968
Energy (kCal)1065.8125
Carbohydrates (g)127.4214
Total fats (g)56.5098
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan). | 2. Stir in flour, salt & 2 Tbsp of unwhipped cream. | 3. Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens. | 4. Remove from heat, add brandy, cover & chill. | 5. Up to this point it can be made ahead & left in the fridge for a couple of days. | 6. Whip remaining 1/2 cup of whipping cream. | 7. Fold into chilled egg mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    salt 1 dash - - - -
    whipping cream 2 tablespoons unwhipped 175.2 1.776 1.3019999999999998 18.546
    butter 1/4 cup 342.0 15.714 10.686 28.8
    brandy 2 tablespoons - - - -
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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