lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Cream Delight
Ingredients:
- 1/2 walnuts
- 1/3 flaked coconut
- 1/2 margarine
- 1 butter
- 2 all-purpose flour
- 2 brown sugar
- 1/2 powdered sugar
- 1 vanilla extract
- 1 sweetened condensed milk
- 1/2 lemon juice
- 2 lemons, zest of
Instructions:
1. Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
2. Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
3. Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
4. Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
5. Fold powdered sugar and vanilla into the whipped cream.
6. Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
7. Spread this mixture into the crust and let chill 15 minutes.
8. Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
9. Chill, covered.
10. Cut into 9 squares to serve.
Title: Oaxacan Wedding Cake
Ingredients:
- 3/4 unsalted butter
- 2 unbleached all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 1/4 granulated sugar
- 3 eggs
- 3/4 milk
- 1 vanilla extract
- 3 powdered sugar
- 1/2 espresso coffee
- 2 vanilla extract
- 1 strawberries
- 2 granulated sugar
- 1/4 vanilla bean
- 1 walnuts
- 1
Instructions:
1. With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C). Butter and line an 8-inch (20-cm) springform pan with parchment paper.
2. For the batter:
3. In a bowl, combine the flour, baking powder and salt. Set aside.
4. In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack.
6. For the coffee chantilly:
7. In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside.
8. For the strawberries:
9. Toss the strawberries with the granulated sugar and vanilla seeds.
10. To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts.
Title: Peanut Snowmen
Ingredients:
- 1 powdered sugar
- 1/4 vanilla
- 3 -4 milk
- 15 granulated sugar
- 15
Instructions:
1. Combine powdered sugar, vanilla and enough milk to make the icing thin.
2. Dip each cookie into the icing, holding at the very top edge of the cookie (the snowman's head). You want this to be a very thin coating.
3. Make gumdrop hats by rolling a gumdrop into an oval shape in granulated sugar. Roll it into a cone shape; press ends to seal. Curl up the bottom edge of the cone to make the brim of the hat. Attach hat to 'head' with icing. Add candy decorations or icing dots for eyes and buttons.
4. Store in the fridge for up to 3 days.
Title: Bread Pudding With Dried Cranberries, Vanilla, and Mint
Ingredients:
- 1 dried cranberries
- 1 1/2 milk
- 1 1/2 heavy cream
- 1/2 lemon zest
- 1/4 orange zest
- 5 mint sprigs
- 1 vanilla bean
- 3/4 sugar
- 1.5 unflavored gelatin
- 1/2
Instructions:
1. Put the dried cranberries in a small bowl and cover with 1/2 cup of warm water. Set aside to plump for about 20 minutes.
2. Preheat the oven to 325°. In a medium saucepan, combine the milk, heavy cream, lemon zest, orange zest and 4 mint sprigs. Scrape the seeds from the vanilla bean into the milk and add the bean to the saucepan. Bring to a boil over moderate heat. Remove from the heat and stir for a few minutes to cool slightly. Whisk in the sugar and the gelatin and set aside for 3 minutes, then whisk again. Strain the mixture into a heatproof measuring cup.
3. Drain the cranberries and divide them among six 1/2-cup ramekins set on a baking sheet. Stir the milk mixture once and pour it over the cranberries, filling the ramekins. Top each with a challah round. Bake the puddings for 20 minutes, or until the custard is bubbling and still wobbly. Remove from the oven.
4. Preheat the broiler. Broil the puddings for about 30 seconds just to toast the bread rounds.
5. Let the custards cool, then refrigerate until completely set, at least 4 but not more than 6 hours.
6. Just before serving, melt the raspberry jam in a small nonreactive skillet over low heat. Run a knife around the inside of each ramekin to loosen the bread puddings and invert them onto dessert plates.
7. Spoon a little of the raspberry jam over and around them. Garnish each plate with a few mint leaves from the remaining sprig and serve.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/4 half-and-half cream
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 4 confectioners' sugar
- 1 vanilla extract
- 2 -4 half-and-half cream
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in cream.
2. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
3. On a lightly floured surface, roll out dough to 1/8" thickness. Cut with floured 2-1/2 in ch cookie cutter. Place 1 inch apart on ungreased baking sheets.
4. Bake at 325 degrees for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
5. In another large mixing bowl, cream butter, sugart, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.
Title: Not Quite Grandma's Christmas Cake
Ingredients:
- 6 dried figs
- 6 thompson seedless grapes
- 4 port wine
- 3 spiced rum
- 8 sherry wine
- 8 honey
- 1/2 cinnamon sticks
- 3/4 ginger
- 1/4 lemon, zest of
- 1/4 orange, zest of
- 2 all-purpose flour
- 1 whole wheat flour
- 1 baking powder
- 1 Ener-G Egg Substitute
- 1 salt
- 1 nutmeg
- 1 cinnamon
- 1 clove
- 2 allspice
- 1 white pepper
- 1/4 mustard powder
- 1/4 salted butter
- 1 coconut oil
- 1 dark brown sugar
- 1 eggs
- 1
- 2
- 1/2
- 1
- 2
Instructions:
1. Combine the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
2. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
3. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!).
4. Heat the oven to 275°F and grease 5 mini (5” x 2” x 2”) loaf pans.
5. In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
6. In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
7. Add the eggs and beat for 3 minutes.
8. Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
9. Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid. Stir until just combined.
10. Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
11. Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
12. Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.
Title: Puff Pastry Glazed Apricot Twists
Ingredients:
- 1 frozen puff pastry
- 1 confectioners' sugar
- 1/2 fresh lemon juice
- 2
- 1
Instructions:
1. Set oven to 400 degrees.
2. Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
3. Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
4. Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
5. Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
6. Twist each strip 3 times, then place on the parchment-lined baking sheet.
7. Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
8. Bake for about 15-20 minutes.
9. Transfer the twists to a rack.
10. In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.
Title: Nutcracker Sweets
Ingredients:
- 4 pecan halves
- 2/3 butter
- 1/3 salt
- 1 -2 sugar
- 1/8 butter
- 2/3 light corn syrup
- 1/2 vanilla
- 1/4
- 1/2
Instructions:
1. Lightly butter a shallow baking pan (15"x10") with 1" sides.
2. Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
3. Spread this mixture in the buttered pan.
4. Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
5. Remove from heat and stir in vanilla.
6. Pour over the popcorn and nuts and toss to coat.
7. Spread the mixture out to cool and harden.
8. Break apart after hardened and store in loosely covered container.
9. Eat at home for a snack and/or give some to a friend as a holiday treat.
Title: Banana Upside Down Cake
Ingredients:
- 1/2 brown sugar
- 4 butter
- 3 bananas
- 1 eggs
- 1
- 3
Instructions:
1. Preheat oven to 350°F.
2. Grease or spray with Pam a 9x13 cake pan.
3. Place bananas evenly, cut side down, on bottom of prepared cake pan.
4. Combine brown sugar and melted butter in a small bowl; sprinkle evenly between banana slices.
5. Combine cake mix, eggs and fruit cocktail in a large mixing bowl.
6. Mix for two minutes with electric mixer.
7. Pour cake batter over banana slices.
8. Bake for 35 minutes or until cake tests done.
9. Cool completely in pan before turning over on a foil-lined platter.
Title: Mom's Cherry Cake
Ingredients:
- 2 water
- 1 3/4 sugar
- 4 butter
- 2 flour
- 4 butter
- 1 sugar
- 1 milk
- 2 baking powder
Instructions:
1. Preheat oven to 350.
2. Combine first three ingredients in a saucepan and heat. Do Not boil.
3. Mix rest of ingredients well with electric mixer or stir well.
4. Pour batter into greased and floured 9x13 baking pan.
5. Pour heated cherry mixture over the batter. Do not mix.
6. Bake 350 for about 20 minutes or until lightly brown.
7. Serve warm with vanilla ice cream on top (optional).
Title: 24 Hour Fruit Salad
Ingredients:
- 1 pasta
- 2 pineapple tidbits
- 1 eggs
- 2 flour
- 2 salt
- 1/2 sugar
- 1 Cool Whip
- 1 colored miniature marshmallows
- 1
Instructions:
1. Cook macaroni per package directions to al dente; drain, rinse and cool.
2. Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
3. Boil over medium heat, stirring constantly until thickened.
4. Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
5. The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
6. Refrigerate until serving time.
Title: Huey's White Chocolate Mousse With Grand Marnier
Ingredients:
- 200 white chocolate
- 4 eggs
- 2 caster sugar
- 160 Grand Marnier
- strawberry
Instructions:
1. Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
2. Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
3. In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
4. Then fold in the egg whites, and then the cream until all the ingredients are well combined.
5. Gently fold the Grand Marnier and into the chocolate mousse mixture.
6. Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
7. Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
8. Serve the mousse garnished with sliced strawberries or your chouce of berries.
Title: Sticky Toffee Pudding
Ingredients:
- 8 dates
- 1 boiling water
- 1/2 unsalted butter
- 1 brown sugar
- 4 eggs
- 1 3/4 flour
- 2 baking powder
- 1 salt
- 2 instant coffee granules
- 1 baking soda
- 3 soft brown sugar
- 2 1/4 vanilla
- 1 butter
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. FOR CAKE:.
3. Butter 9X9 pan, line with parchment, butter again.
4. Combine dates and boiling water in food processer: puree, let cool.
5. In a bowl mix flour, salt and baking powder. Set aside.
6. In another bowl beat brown sugar with two eggs.
7. Add half the flour, beating to blend.
8. Add remaining eggs, beat.
9. Add remaining flour.
10. To the date puree, add coffee granules and baking soda, stirring to dissolve.
11. Pour date mixture into batter and beat to blend.
12. Pour batter into prepared pan.
13. Bake 45m to 1 hour, until tested comes out clean.
14. FOR CARAMEL SAUCE:.
15. Combine all ingredients in a heavy pan.
16. Bring to a boil, stirring, then reduce heat.
17. Simmer 5 minutes, stirring continuesly.
18. Remove cake from pan. Cut in half horizontaly, keeping both halves together. Then cut into 16 squares, making 32 pieces.
19. Serve warm. Place each piece on a plate, spooning 3 T warm sauce over the top of each.
20. Sore any leftover cake and sauce separately.
Title: Hey Diddle Diddles
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 sugar
- 1/2 brown sugar
- 1/2 margarine
- 1/2 peanut butter
- 1/4 vanilla
- 1 egg
- 1 peanut butter
- 3/4 icing sugar
- 3/4
Instructions:
1. Cream the margarine, sugar and peanut butter well.
2. Beat in the egg and vanilla.
3. Stir in the baking soda, then the cocoa and flour.
4. Form this dough into 30 balls for regular sized cookies.
5. Combine the filling ingredients and form into 30 balls.
6. With floured hands, shape the chocolate ball around the peanut butter centers.
7. Place 2 inches apart on an ungreased cookie sheet.
8. If they are not totally covered that's ok.
9. Flatten slightly with the bottom of a drinking glass dipped in sugar.
10. Bake in a preheated oven 375 degrees for 7-9 minutes.
11. This makes chocolate cookies with soft peanut butter centers that taste like peanut butter cups!
Title: Peppermint Cookies
Ingredients:
- 1 margarine
- 1 egg
- 1 baking soda
- 2 quick oats
- 1 brown sugar
- 2 flour
- 1/2 salt
- 1/2 powdered sugar
- 1 1/2
- 3
Instructions:
1. Sift together flour, salt & soda; set aside.
2. Beat together butter, and sugar until fluffy.
3. Blend in egg.
4. Add flour mixture& mix well.
5. Stir in mints and oats.
6. Drop onto ungreased cookie sheets. Bake 8-10 minutes at 350°F.
7. Mix icing ingredients.
8. Allow cookies to cool and then drizzle with icing.
Title: Summer Berry Crisp
Ingredients:
- 2 blueberries
- 2 blackberries
- 2 raspberries
- 1/4 sugar
- 1/4 all-purpose flour
- 1/4 cinnamon
- 1 rolled oats
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 sugar
- 1 salt
- 1/2 unsalted butter
- vanilla ice cream
Instructions:
1. Preheat the oven 350°F; butter a 9-inch Pyrex pie plate.
2. Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate.
3. Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries.
4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in desert bowls with whipped cream or ice cream.
Title: Pear Ginger Cake With Buttered Rum Sauce
Ingredients:
- 3/4 brown sugar
- 6 butter
- 1 buttermilk
- 1 eggs
- 1 ginger
- 1/3 cinnamon
- 3 butter
- 1 sugar
- 1/2 water
- 1/2 rum
- 1
- 1/4
Instructions:
1. Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces.
2. Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture.
3. Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes.
4. Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes.
5. While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool.
6. Frost cooled cake with cooled icing.
Title: Crock Pot Apple Crisp Dessert
Ingredients:
- 6 cooking apples
- 1 1/2 flour
- 1 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ginger
- 3/4 butter
- margarine
Instructions:
1. Generously spray a crock pot with non stick cooking spray, line with apples.
2. Mix together flour, sugar, spices and margarine in a bowl.
3. Cover the apples with this mixture.
4. (Pack it on top.) Cook on high for 3-4 hours.
5. Scoop out a portion and serve with any or all of the optional toppings: Vanilla ice cream, Whipped cream or whipped topping, if desired.
6. * I use a medium size crock pot to make this. Using a large crock pot will probably not work well as the ingredients will be too spread out and may burn around the edges.
Title: Nannys Wesson Oil Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1 eggs
- 1 vanilla extract
- 2
- 1
- 2
Instructions:
1. Mix all together saving the coffee and vanilla to add last. Batter is thin.
2. Bake 350 for about 45 minutes. Use 2 rounds pans or 1 9 by 13.
3. Cool and frost w/ cream cheese frosting. This calls for wesson oil- any vegetable oil will work. My guess is Wesson must have come up w/ the recpie yrs ago, my grandmother used it for many, many yrs.
Title: Giant Frosted Donut Cake
Ingredients:
- 1 melon
- 1
- 2
Instructions:
1. Mix batter according to package or recipe directions.
2. Divide batter equally into two donut bundt pans.
3. Bake for the suggested amount of time (found on the box of cake mix).
4. Remove cakes from oven and allow to completely cool, about 2 hours.
5. Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.
6. Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.
7. When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate).
8. Use a sharp knife to level the flat side of the cakes off a bit.
9. Taking the melon baller, scoop out a ring around the middle of each cake.
10. Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.
11. Fill the scooped out portion of the cakes with this frosting.
12. Place one cake on top of the other, flat sides together to form a giant donut cake.
13. Frost the top of the donut with the remaining frosting.
14. Place sixlet “sprinkles” randomly over the top of the cake.
Title: Butter-Nut Strips
Ingredients:
- 3/4 butter
- 1/4 sugar
- 1 flour
- 2 sugar
- 1
- 1/3
Instructions:
1. Cream butter; gradually add 1/4 c sugar, beating till light and fluffy. Add flavoring and flour; beat till smooth. Shape into a ball; chill.
2. Roll dough to 1/4 inch thickness on a lightly floured surface. Cut into 2 1/2 x 1/2-inch strips; place on ungreased cookie sheets. Brush tops lightly with egg white. Combine 1 tablespoon sugar and almonds; sprinkle over egg white. Bake at 350 degrees for 15 minute or till lightly browned.
Title: Traditional Eagle Brand Pumpkin Pie
Ingredients:
- 14 pumpkin
- 16 eggs
- 2 pumpkin pie spice
- 1 cinnamon
- 3 nutmeg
- 1/2 ginger
- 1/2
Instructions:
1. Mix all ingredients in bowl.
2. Pour into pie shells.
3. Bake in 425 degree oven for 15 minutes.
4. Reduce heat.
5. Bake 350 degree oven for 35 minutes.
Title: Toffee Mocha Cream Torte
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 1/2 vanilla
- 2 2/3 flour
- 3/4 baking soda
- 2 salt
- 1/4 buttermilk
- 1 instant coffee granules
- 2 boiling water
- 1 instant coffee granules
- 1/2 hot water
- 1 light brown sugar
- 2
- 3
- 6
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs and vanilla.
3. Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
4. Dissolve coffee in water;add to batter.
5. Beat for two minutes.
6. Pour into 3 greased and floured 9" round pans.
7. Bake at 350 for 16-20 minutes, until toothpick comes out clean.
8. Cool for ten minutes Remove from pans to wire rack to cool completely.
9. FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
10. Add cream and brown sugar.
11. Beat until stiff peaks form.
12. Place cake on a serving plate;top with 1/3 of topping.
13. Sprinkle with 1/3 of crushed candy.
14. Repeat twice.
15. Let sit in refrigerator at least twelve hours.
Title: Christmas Tree! Rocky Road Treat
Ingredients:
- 750 marshmallows
- 500 unsalted peanuts
- 150 dark chocolate
- 100 white chocolate
- 200
- 100
Instructions:
1. Create a large cone shape out of a large piece of cardboard, and tape together, line with baking paper so that it doesn't stick to cardboard. Make sure the small cone end is secure so that no mixture can escape.
2. Melt milk chocolate in the microwave, 1 minute to 30 seconds at a time until smooth and lump free.
3. Add chopped marshmallows (pink & white) and chopped turkish delight, and peanuts.
4. Mix together well and pour into the cone shape, and pack it down.
5. Put the cone upside down, with cone tip down, into a large vase and allow to set overnight.
6. Remove cardboard and baking paper and place upright on a platter.
7. Melt the dark chocolate and ice the cone. Allow to set.
8. Melt the white chocolate and drizzle from the top down.
9. Place an angel or star shape on top and wrap christmas tinsel around the tree.
10. Chop to serve! Lovely flavour if you add liquor or essence.
Title: Autumn Apple Milkshake (Gooseberry Patch)
Ingredients:
- 1 sweetened condensed milk
- 1 applesauce
- 1/2 apple cider
- 1/2 apple pie spice
- 3 cinnamon
Instructions:
1. In a blender, combine all ingredients except ice and cinnamon.
2. Gradually add ice, blending until smooth.
3. Garnish servings with cinnamon.
Title: Earl Grey - Walnut Panna Cotta or Creme Anglaise
Ingredients:
- 1 1/2 sweetened condensed milk
- 1 Amaretto
- 1/2 tea bags
- 1 gelatin powder
- 5 eggs
- 4
Instructions:
1. Combine first four ingredients in a medium saucepan and heat slowly to a simmer while stirring occasionally.
2. As the mixture comes to a simmer, add the earl grey and remove from heat.
3. Allow mixture to steep for five to six minutes.
4. Strain, if using loose tea.
5. If making Panna Cotta, Sprinkle gelatin on top and allow to sit for another 5-10 minutes.
6. Then return to heat and bring to a simmer while stirring, remove from heat.
7. If making Creme Anglaise, return pot to heat and whisk the eggs in a separate bowl.
8. Add warm milk mixture to eggs slowly while whisking constantly.
9. Continue adding more and more warm liquid while whisking until the egg/milk mixture is hot to the touch, then dump the mixture back in the pot of remaining milk mixture, heat to a simmer and creme coats the back of a spoon, remove from heat.
10. Ladle warm panna cotta or creme anglaise into martini glasses or clear teacups.
11. Chill until set.