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Ingredientes
- 6 x egg whites
- 1 3/4 c. sugar
- 3 c. lowfat milk
- 1 tsp vanilla
- 6 x egg yolks
- 1 tsp arrowroot caramelized sugar
Direcciones
- Beat egg whites very stiff and add in 3/4 c. sugar, a little at a time, beating after each addition.. Heat lowfat milk, 1 c. sugar and vanilla to the boiling point. Keep at a feeble boil. Spoon up the meringue about the size and shape of an egg and drop into the boiling lowfat milk.. (You will need a second spoon to accomplish this). Poach about 1 1/2 min. Turn with a fork.
- Continue poaching about 2 min, then remove to a dry cloth to drain.
- When the egg white is cooked, strain the lowfat milk, and add in the egg yolk, well beaten, and the arrowroot. Stir till it coats a wooden spoon. Cold in a serving bowl and float the meringue in the custard cream. Garnish with caramelized sugar made by heating slowly about 1 c. sugar in a heavy- bottomed saucepan till it turns a medium brown syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1086g | |
| Calories 1674 | |
| Calories from Fat 62 | 4% |
| Total Fat 7.1g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 322mg | 13% |
| Potassium 1111mg | 32% |
| Total Carbs 386.99g | 103% |
| Dietary Fiber 0.0g | 0% |
| Sugars 388.28g | 259% |
| Protein 24.67g | 39% |
