| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pudding/cus | 4 | Servings | |
INGREDIENTS
| 4 | t | Instant espresso or coffee |
| dissolved in | ||
| 1/4 | c | Boiling water, cooled |
| 4 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/4 | c | Rum |
INSTRUCTIONS
Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so. To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6604 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 40
Total Fat: 4.4g
Cholesterol: 180.1mg
Sodium: 10.1mg
Potassium: 29.9mg
Carbohydrates: 25.7g
Fiber: 0g
Sugar: 25g
Protein: 2.6g