Post by JJ Judkins on Jul 16, 2009 12:49:08 GMT -6
* Exported from MasterCook *
BROWN BUTTER BLACKBERRY CHARLOTTE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c Blackberries
20 Lady fingers
1/4 c Brown sugar
3 Eggs
1 c Sugar
1/2 c Flour
1/2 c Unsalted butter
1/2 ts Vanilla extract
Whipped cream for garnish
BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or
frozen lady fingers on the bottom and around the sides. Fill with
berries and set the dish aside. Whisk together the eggs, sugar and
flour in a work bowl and set aside. In a small saucepan heat the
butter over medium heat until the butter foams and turns a nutty
brown color. Remove from the heat and slowly pour the butter into the
egg mixture, stirring continuously. Add vanilla extract. Pour the
mixture over the berries. Preheat oven to 350F. Arrange a rack in the
middle of the oven. Place the dish in the oven for 45 minutes. The
charlotte is done when the top is crusty and the inside is smooth but
not runny. Let cool completely before serving. To serve, invert the
charlotte onto a plate and accompany with whipped cream. This
charlotte can be frozen for up to 4 months.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 421 Calories; 18g Fat (37.6% calories from fat); 5g Protein; 63g Carbohydrate; 7g Dietary Fiber; 135mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
BROWN BUTTER BLACKBERRY CHARLOTTE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c Blackberries
20 Lady fingers
1/4 c Brown sugar
3 Eggs
1 c Sugar
1/2 c Flour
1/2 c Unsalted butter
1/2 ts Vanilla extract
Whipped cream for garnish
BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or
frozen lady fingers on the bottom and around the sides. Fill with
berries and set the dish aside. Whisk together the eggs, sugar and
flour in a work bowl and set aside. In a small saucepan heat the
butter over medium heat until the butter foams and turns a nutty
brown color. Remove from the heat and slowly pour the butter into the
egg mixture, stirring continuously. Add vanilla extract. Pour the
mixture over the berries. Preheat oven to 350F. Arrange a rack in the
middle of the oven. Place the dish in the oven for 45 minutes. The
charlotte is done when the top is crusty and the inside is smooth but
not runny. Let cool completely before serving. To serve, invert the
charlotte onto a plate and accompany with whipped cream. This
charlotte can be frozen for up to 4 months.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 421 Calories; 18g Fat (37.6% calories from fat); 5g Protein; 63g Carbohydrate; 7g Dietary Fiber; 135mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0