Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Rum | 1/2 oz (15ml) | 32 |
| Plum | 1 medium (66g) | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup nonfat milk
- 1 egg
- 2 tbsp fructose
- 1/4 tsp vanilla
- 1/2 tsp rum extract
- 3 California nectarine
- 6 fresh California plum
- =
Directions
In top of double boiler, scald milk. Slowly add about ¼ cup hot milk to egg, stirring with wire whisk. Return mixture to double boiler and continue cooking, stirring constantly, until custard coats metal spoon. Cool. Add fructose and vanilla and rum extracts. Mix all fruit together and divide among 8 serving bowls.
Spoon 2 tablespoons sauce over each serving. Or, serve sauce in small bowl for dipping.