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Nougat Fruit Cream Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Coffee cream||1 1⁄2 Cup (24 tbs)|
|Egg yolks||6 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Berries/Peaches||2 Cup (32 tbs), sweetened (canned or fresh)|
|Whipping cream||1⁄2 Pint|
Serving size: Complete recipe
Calories 2839 Calories from Fat 1678
% Daily Value*
Total Fat 188 g289.2%
Saturated Fat 113.1 g565.5%
Trans Fat 0 g
Cholesterol 1724.8 mg
Sodium 398 mg16.6%
Total Carbohydrates 236 g78.6%
Dietary Fiber 12.8 g51.3%
Sugars 182.5 g
Protein 40 g80.3%
Vitamin A 80.1% Vitamin C 94.7%
Calcium 103.1% Iron 23.1%
*Based on a 2000 Calorie diet
Add remaining milk and cream and cook over boiling water, stirring constantly until thickened, about 15 minutes.
Stir a little of the hot mixture into the beaten egg yolks until blended; then add to rest of hot mixture and cook with constant stirring for 2 minutes longer, or until just thickened; remove from heat and beat for 1 minute with a rotary beater.
Pour into large flat serving dish (flat pyrex dish will do) and chill.
Put the 1/2 cup sugar and boiling water into covered saucepan and cook until syrup is a delicate amber color, removing cover at end.
Pour quickly into buttered pan in a thin sheet, and allow to harden thoroughly.
Break this caramel into pieces, crush slightly with rolling pin.
Arrange fruit over chilled custard, cover with cream whipped until stiff and sprinkle with crushed caramel.