Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Roasted Almond | 1 almond (1.2g) | 7 |
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 1/2 lbs mamey, ripe
- 1/2 cup evapo skimmed milk
- 3 tbsp dark rum
- 4 tsp sugar, divided
- 2 eggs, separated
- 1/2 tsp vanilla extract
- 4 tbsp roasted almonds
- =
Directions
Cut mamey in half lengthwise: remove and discard seed. Cut fruit lengthwise into 24 ½ inch slices; set aside. Combine milk, rum, 2 tsp sugar, and egg yolks in top of a double boiler; bring water to a boil. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly. Pour into a medium bowl; stir in vanilla. Let cool to room temperature. Beat egg whites (at room temperature) until soft peaks form; add remaining 2 tsp surgar, beating until stiff peaks form. Gently fold egg whites into yolk mixture. Arrange 3 mamey slices on each dessert plate; top each with ¼ cup of topping and remaining slivered almonds. Approx 110 calories per serving.