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Reviews Date of last review
Fri December 9, 2011
Recommended By Average Price Average Rating
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Ingredients: 4 egg yolks
1 cup heavy cream
1/2 cup artificial sweetener
2 tablespoons artificial
sweetener -- to taste

1 teaspoon vanilla extract
1/4 teaspoon brandy extract
1 pinch salt
3/4 cup ice water
1 1/2 cups heavy cream
How To Prepare: Blend together egg yolks, 1
cup cream and 1/2 cup plus
2 tbls. sweetener.
Cook in a saucepan,
stirring constantly with a
spoon or spatula for 5-7
minutes. The egg yolk will
start to curdle a little.
Put this mixture back in the
blender and blend for a
minute or so. It will get thick
and creamy.

Blend it up until it's mixed
well and pour into a
refrigeratable (is that a
word?) container.
In a separate bowl, beat 1
1/2 c. heavy cream until
thick. Gently blend it into the
egg mixture.
Mixing it too much will break
it down and it won't be thick
(I learned this from
Add nutmeg to taste and
refrigerate until chilled. The
longer it is in the fridge, the
less "eggy" it will taste.
It's pretty good for "fake" egg
NOTES : Carbs for brandy
extract not included in total -
adjust accordingly.
Carbs per serving - include all nutritional information if known: 34g carbs total
Effort (Easy, Average, Difficult): Easy

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