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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the egg whites until stiff, set aside. | 2. Mix the cornstarch with ¼ cup of milk to make a smooth paste, then beat in the egg yolks. | 3. Combine the remaining milk, cream, sugar and almonds in a saucepan and bring up to boiling point; remove pan from the heat and stir in the cornstarch mixture. | 4. Return to the heat and cook for 5 minutes on a low heat, stirring constantly. | 5. Remove pan from heat and stir in rum; allow to cool slightly before next step. | 6. Using a metal spoon, fold in the beaten egg whites; pour dessert into a serving dish and chill. | 7. SPECIAL NOTE: This dessert contains uncooked egg whites and therefore may not be suitable for some people e.g. pregnant women or the infirm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	2		separated	143.0	0.72	12.56	9.51
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
almond	1/4	cup	ground	481.78	0.0	0.0	54.5
rum	1	tablespoon		-	-	-	-

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