Directions:
- Combine egg yolks, 1/4 cup sugar, and salt in a heavy saucepan; mix well. Gradually add scalded milk; cook over low heat 10 minutes or until thickened, stirring constantly. Soften gelatin in boiling water; add to custard mixture, stirring well. Stir in orange rind and Triple Sec. Set mixture aside to cool.
- Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites, whipped cream, and figs into custard mixture. Pour filling into graham cracker piecrust. Chill 2 hours or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.91 Kcal (3780 kJ) | ||
| Calories from fat | 246.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.4g | 42% | |
|---|---|---|---|
| Cholesterol | 395.19mg | 132% | |
| Sodium | 481.1mg | 20% | |
| Potassium | 1394.06mg | 30% | |
| Total Carbs | 138.63g | 46% | |
| Sugars | 120.82g | 483% | |
| Dietary Fiber | 14.42g | 58% | |
| Protein | 19.32g | 39% | |
| Vitamin C | 16mg | 27% | |
| Iron | 1.8mg | 10% | |
| Calcium | 347.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 103.47 Kcal (433 kJ) | ||
| Calories from fat | 28.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 42% | |
|---|---|---|---|
| Cholesterol | 45.29mg | 132% | |
| Sodium | 55.13mg | 20% | |
| Potassium | 159.76mg | 30% | |
| Total Carbs | 15.89g | 46% | |
| Sugars | 13.85g | 483% | |
| Dietary Fiber | 1.65g | 58% | |
| Protein | 2.21g | 39% | |
| Vitamin C | 1.8mg | 27% | |
| Iron | 0.2mg | 10% | |
| Calcium | 39.9mg | 35% | |
* 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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