Directions:
- In a 1 1/2- to 2-quart pan over high heat, stir 1 1/4 cups canned apricot nectar and 6 tablespoons whipping cream until boiling, about 5 minutes. In a bowl, whisk 5 large egg yolks to blend. Whisk in about half of the hot apricot mixture. Put contents of bowl in pan. Stir over low heat until sauce thickly coats a metal spoon, 8 to 10 minutes. Set pan in a bowl of ice water and stir often until cool, about 8 minutes. If making ahead, chill airtight up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796 Kcal (3333 kJ) | ||
| Calories from fat | 476.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.9g | 81% | |
|---|---|---|---|
| Cholesterol | 1029.9mg | 343% | |
| Sodium | 395.01mg | 16% | |
| Potassium | 789.98mg | 17% | |
| Total Carbs | 49.13g | 16% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 34.3g | 69% | |
| Vitamin C | 170.3mg | 284% | |
| Iron | 5mg | 28% | |
| Calcium | 224.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 121.76 Kcal (510 kJ) | ||
| Calories from fat | 72.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 81% | |
|---|---|---|---|
| Cholesterol | 157.54mg | 343% | |
| Sodium | 60.42mg | 16% | |
| Potassium | 120.84mg | 17% | |
| Total Carbs | 7.51g | 16% | |
| Dietary Fiber | 0.48g | 13% | |
| Protein | 5.25g | 69% | |
| Vitamin C | 26.1mg | 284% | |
| Iron | 0.8mg | 28% | |
| Calcium | 34.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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