lumicero/recipes-ing2inst huggingface dataset:
Title: St. Joseph's Fig Cookies
Ingredients:
- 3 sherry wine
- 2 dried fig
- 1 raisins
- 1/4 walnuts
- 1/4 honey
- 1/4 ground cinnamon
- 1 lemon zest
- 1 all-purpose flour
- 1 1/4 granulated sugar
- 1/4 baking powder
- 3/4 salt
- 1/4 butter
- 4 egg
- 1 milk
- 3 powdered sugar
- 1 1/2 milk
- 3 vanilla extract
- 1/4
Instructions:
1. Filling: In a small saucepan over medium heat, bring the sherry and orange juice just to the boil. Meanwhile, combine the figs, raisins, walnuts, honey, cinnamon and lemon zest in a food processor, and pulse until the nuts are finely chopped. Add the hot liquid through the feed tube and pulse into a paste. Transfer to a pastry bag with a medium round tip, or to a bowl, cover and set aside.
2. Dough: Sift together flour, sugar, baking powder and salt. Using a pastry cutter, or two knives, cut in the butter until it resembles coarse cornmeal. Stir in the egg and milk, stirring until well combined.
3. Divide the dough into two pieces. Roll each piece out into a strip about 4" wide and 1/8" thick (or pass dough through a pasta roller until the same size is achieved); each strip should be 6-8" long. Cut each strip in half lengthwise, to yield 4 2" strips.
4. Assembly: Preheat oven to 350°F Spoon or pipe the filling down the center of each strip. Moisten each strip of dough, on either side of the filling, with water, then roll over to enclose filling. Gently press the seam to seal, then roll seam-side-down. Cut logs on an angle into 1" pieces. Place cookies on non-stick cookie sheets (or line regular sheets with Silpat) at least 1/2" apart. Bake 15-20 minutes, until pale golden brown. Transfer to a rack to cool completely.
5. Icing: Whisk together powdered sugar, milk and vanilla. Dip tops of cooled cookies in icing, then top with sprinkles.
Title: Malaysian Baked Papaya With Ginger
Ingredients:
- 2 papayas
- 2 amaretti cookies
- 8 raisins
- 3 lime
- 1 pistachios
- 1/4 light muscovado sugar
- 1 heavy cream
- 4
Instructions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up) in a large glass baking dish and set them aside while you prepare the filling/topping.
3. Cut the stem ginger into thin matchsticks. Combine the ginger with the crushed amaretti and raisins in a medium mixing bowl. Stir in the lime juice, lime zest, and two-thirds of the nuts. Add the sugar and 4 tbs of cream. Mix well.
4. Divide the filling evenly amongst the papaya halves. Drizzle with the reserved ginger syrup and sprinkle with the reserved chopped nuts. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream.
Title: Classic Rice Pudding
Ingredients:
- 2 eggs
- 1/2 caster sugar
- 1 water
- 1 milk
- 1 vanilla
- 1 green apple
- 1/2 prune
- 1 short-grain rice
- nutmeg
Instructions:
1. Whisk eggs and sugar together in a bowl.
2. Blend in water, milk and vanilla.
3. Add apples, prunes and rice to batter.
4. Stir well.
5. Pour into a greased 20 cm ovenproof dish.
6. Sprinkle with nutmeg.
7. Place pudding dish in baking dish.
8. Add enough water to come halfway up sides of dish.
9. Bake at 160 C for 45 minutes or till set.
10. Remove from water bath.
11. Serve warm.
Title: Mtedza (Peanut) Puffs
Ingredients:
- 3/4 peanuts
- 1/2 margarine
- 2 sugar
- 1/2 vanilla
- 1 flour
- 1 powdered sugar
- salt
Instructions:
1. Preheat oven to 325 degrees.
2. Cream margarine and sugar.
3. Add peanuts, vanilla, and flour. Roll into small balls.
4. Place on a greased baking sheet.
5. Bake for 35 minutes.
6. Remove from oven and while still hot, roll in powdered sugar.
7. Repeat rolling when cold.
Title: Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 2 eggs
- 1 3/4 vanilla extract
- 2 butter
- 1 powdered sugar
- 3 hot water
- 2
- 1
- 2 -3
Instructions:
1. Cake: Preheat oven to 350°.
2. Grease and flour bundt pan, set aside.
3. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4. In another bowl, combine water, eggs, and vanilla mixing well.
5. Add egg mixture to dry mixture and mix with spoon until just blended.
6. Pour into prepared pan.
7. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8. Cool 15 to 20 minutes before removing cake from pan.
9. When completely cool, drizzle cake with Chocolate Glaze.
10. Chocolate Glaze: Combine all ingredients in bowl.
11. Mix with spoon until smooth.
Title: Grilled Peaches (With Blue Cheese)
Ingredients:
- 1 sugar
- 2 blue cheese
- 2
- 2 1/2
Instructions:
1. In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
2. Simmer until liquid has reduced by half, it should become slightly thicker.
3. Remove from heat and set aside.
4. Preheat grill to medium-high heat.
5. Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
6. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
7. Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
8. Sprinkle with with crumbled blue cheese.
Title: Amazing Peanut Butter-Chocolate Molten Cake
Ingredients:
- 4 butter
- 1/2 powdered sugar
- 1 eggs
- 2 flour
- 2 creamy peanut butter
- 6 brown sugar
- 3 vanilla
- 2 Cool Whip Topping
- 1/4
- 1/2
Instructions:
1. HEAT oven to 425°F.
2. MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 minute or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
3. POUR half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
4. BAKE 20 minute or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.
Title: Microwave "s'more"
Ingredients:
- 1 graham cracker
- 1 -2 chocolate chips
- 1 marshmallows
Instructions:
1. Crush graham cracker into a bowl.
2. Add chocolate chips and marshmallow.
3. Microwave for 30-40 seconds.
4. Mix together and enjoy!
Title: Spanish Natillas With Marias
Ingredients:
- 8 milk
- 1 sugar
- 3/4 cornstarch
- 1 cinnamon
- 1 ground cinnamon
- 4 -6
Instructions:
1. In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside.
2. Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil.
3. In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well.
4. Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil.
5. Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls.
6. Sprinkle with ground cinnamon.
7. The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard.
Title: Frozen Banana Split Salad
Ingredients:
- 5 bananas
- 2 lemon juice
- 1 1/2 sugar
- 1/2 maraschino cherry
- 1 1/2 pecans
- 1 crushed pineapple
- 1 light sour cream
- 2 Cool Whip
Instructions:
1. Mix all ingredients together and pour into a 13x9 inch dish.
2. Garnish with cherries and pecans.
3. Freeze 4 hours before serving.
Title: Decadent Banana Crepes
Ingredients:
- 1 flour
- 1/4 confectioners' sugar
- 2 eggs
- 1 milk
- 3 butter
- 1 vanilla
- 1/4 salt
- 1/3 - 1/2 butter
- 1/2 brown sugar
- 3/4 cinnamon
- 1/4 nutmeg
- 1/2 half-and-half
- 4 -5 bananas
- 1 1/2 heavy cream
- 1 cinnamon
Instructions:
1. Sift flour and powdered sugar into a mixing bowl.
2. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
3. Heat a lightly greased 6-inch skillet.
4. Add about 3 tablespoons batter.
5. Tilt skillet so that batter spreads to almost cover the bottom of skillet.
6. Cook until lightly browned; turn and brown the other side.
7. Repeat process with remaining batter, grease skillet as needed.
8. To make sauce:.
9. Melt butter in a large skillet.
10. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
11. Add bananas; cook for 2 to 3 minutes, spooning sauce over them.
12. Remove from heat.
13. Spoon banana slices on crepe, roll up and place on serving platter.
14. Spoon sauce over crepes.
15. Top with whipped cream and garnish with a pinch of cinnamon.
Title: Best Indian Pudding Ever
Ingredients:
- 5 milk
- 2/3 cornmeal
- 1 pure maple syrup
- 1 raisins
- 4 dates
- 1 butter
- 1/2 blackstrap molasses
- 1/2 ground cinnamon
- 1/2 ground ginger
- salt
Instructions:
1. Preheat oven to 300 degrees F.
2. Grease a shallow, 9x13-inch casserole dish.
3. Heat the milk in a large, heavy-bottomed pot over medium heat.
4. Slowly sprinkle in the cornmeal, whisking as you do so.
5. Switch to a wooden spoon and continue to cook and stir for about 10 minutes, until the mixture has thickened.
6. Reduce the heat, add the maple syrup, raisins, butter, molasses, cinnamon, ginger, and salt, and stir for another minute or two.
7. Pour into the prepared baking dish and bake for 2 1/2 hours.
8. Serve warm, with plenty of whipped cream or vanilla ice cream.
Title: Dip and Sprinkle Cookies
Ingredients:
- 1/3 flour
- 1/4 salt
- 1 butter
- 2/3 sugar
- 1 vanilla
- 1 butter
- 1 hot water
- 6 chocolate
- 3
- 1
Instructions:
1. Sift already sifted flour with salt and set aside.
2. In large bowl, cream butter with electric mixer at medium speed.
3. Add sugar, egg yolk, and vanilla.
4. Beat until light and fluffy.
5. Gradually add flour and salt mixture and almonds, mixing until well blended.
6. Shape dough into two logs, each 1 1/2-inches in diameter, and wrap in wax paper.
7. Refrigerate until firm, at least two hours.
8. Preheat oven to 350°.
9. Lightly grease a cookie sheet.
10. Using a ruler, mark each log at 1/4 inch intervals.
11. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart.
12. Bake 8-10 minutes or until lightly browned.
13. Remove from cookie sheet and cool on rack.
14. Prepare chocolate mixture.
15. In top of double boiler, over hot water, melt chocolate chips and butter.
16. Stir in hot water.
17. Lay sheet of wax paper on table.
18. Dip half of each cookie into hot chocolate mixture and put on wax paper.
19. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet.
20. Let dry at least one hour.
Title: Bertha's Cream Cheese Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 8 cream cheese
- 3 flour
- 2 -3
Instructions:
1. Preheat oven to 325.
2. soften cream cheese.
3. Cream the butter in a mixer and add sugar 1/2 cup at a time allowing it to "cream" in-between.
4. Mix in creamcheese until smooth.
5. Add flour 1/2 cup at a time until smooth.
6. Add lemon flavor.
7. Pour in lightly greased bundt or angel food cake pan.
8. Bake for 1 hr 15 min.
Title: Honey Lime Fruit Dip
Ingredients:
- 4 cream cheese
- 1/4 lime juice
- 3 sugar
- 1/2 ground ginger
- 1/2 light sour cream
Instructions:
1. Beat cream cheese, lime juice, honey and ginger until smooth.
2. Stir in sour cream.
3. Chill until ready to serve.
4. serve with assorted fruits for dipping.
5. (if using fresh lime juice, a swirly strip of lime peel makes a nice garnish).
Title: Cream Cheese Carrot Muffins
Ingredients:
- 1 carrots
- 1 3/4 all-purpose flour
- 1 sugar
- 1 1/4 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/8 ground allspice
- 1/8 ground cloves
- 1/8 ground nutmeg
- 1 egg
- 1/3 canola oil
- 8 cream cheese
- 1 egg
- 1/4 sugar
Instructions:
1. (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
2. In a large bowl, combine the flour, sugar, baking soda, salt and spices.
3. Whisk the egg and oil into the carrot puree.
4. Stir the carrot mixture into the dry ingredients just until moistened.
5. In a small bowl beat the filling ingredients until smooth.
6. Grease 12 muffin cups or use papers
7. Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
8. Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
9. Delicious warm but remember to refrigerate any leftovers.
Title: Heavenly Fruit Dip
Ingredients:
- 1/2 sugar
- 2 plain flour
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Combine first 5 ingredients in a heavy saucepan over medium heat.
2. Stir constantly until smooth and thickened.
3. Let cool completely.
4. Fold in whipped cream and serve with fresh fruit.
Title: Marsala Zabaglione With Strawberries
Ingredients:
- 4 sugar
- 1/4 dry marsala wine
- 1/4 strawberry
Instructions:
1. Before hand, chill 4 serving cups (I like using cocktail glasses).
2. Bring 2-3 inches of water in a medium saucepan to a steady simmer.
3. In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups.
4. Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy.
5. At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.
Title: Peaches and Cream
Ingredients:
- 6 cream cheese
- 2 pineapple tidbits
- 1 lettuce leaf
- 3
Instructions:
1. Beat the cream cheese and preserves in a mixing bowl with a electric mixer. Stir in pineapple.
2. Place in the peach halves cut side up on a lettuce-lined platter. Fill each peach half with some of the cream cheese mixture.
3. What I like to do is just fill the peach with this mixture. It a refreshing side dish or just a snack in the summer when it is hot.
Title: German Apple Roll: Badische Apfelrolle
Ingredients:
- 1 puff pastry
- 1/2 orange marmalade
- 3 apples
- 2 raisins
- 2 sugar
- 2 cinnamon
- 1
Instructions:
1. Press dough together; roll out in a large rectangle about 12 inches by 8 inches.
2. Spread marmalade on surface of dough, leaving a 1 inch margin on all sides.
3. Place apples on top of marmalade on half of the dough.
4. Sprinkle chopped almonds, raisins, sugar, and cinnamon on the apple slices.
5. Fold other half of pastry over apples.
6. Bake in a hot oven (400 degrees F.) for 30-35 minutes or until pastry is lightly browned.
Title: Highlanders
Ingredients:
- 5 plain flour
- 4 butter
- 2 caster sugar
- 2 milk
- demerara sugar
Instructions:
1. Cream the caster sugar and butter until light and fluffy.
2. Ad the flour and ground rice and mix well, finally using the hands to bind he mixture.
3. Roll into a thick sausage.
4. Brush with milk and roll in demerara sugar.
5. Cut into slices.
6. Bake at 190°C 375°F Gas mark 5 for 15-20 minutes or until golden brown.
Title: Blueberry Grape Salad
Ingredients:
- 2 boiling water
- 1 3/4 crushed pineapple
- 1 cream cheese
- 1 sour cream
- 1 sugar
- 2 vanilla
- 1/2
- 1
- 1/2
Instructions:
1. Dissolve Jell-o in water.
2. Add pineapple and pie filling.
3. Pour into 9x13 inch glass dish and chill until set.
4. Stir together cream cheese and sour cream.
5. Add sugar and vanilla; blend well.
6. Spread cream cheese mixture over chilled Jell-o.
7. Sprinkle with chopped nuts.
8. Chill.
Title: Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze
Ingredients:
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground allspice
- 1/2 baking soda
- 2 pumpkin puree
- 1 water
- 1/4 eggs
- 2 chocolate chips
- 1 pecans
- 1 sugar
- 1/2 milk
- 5 cocoa powder
- 1/4 vanilla extract
- 2/3
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 12-cup bundt pan.
3. In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
4. Mix on low for 1 minute.
5. Scrape down sides of bowl.
6. Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
7. Fold in chocolate chips and nuts.
8. Spoon batter into prepared bundt pan and smooth out top with a spatula.
9. Bake for 40 minutes or until top springs back when lightly pressed.
10. Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
11. To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
12. Boil for 1 minute while stirring constantly.
13. Remove from heat.
14. Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
15. Let sit a few minutes to thicken.
16. Pour over cooled cake.
17. Dust with powdered sugar if desired.
Title: Lemon Linguine
Ingredients:
- 8 linguine
- 1/4 onion
- 2 garlic cloves
- 1 butter
- 8 sour cream
- 1 milk
- 1 1/2 lemon-pepper seasoning
- 1/4 salt
- 2 parmesan cheese
- 2 fresh parsley
Instructions:
1. cook linguine according to package directions; drain and keep warm.
2. Saute onion and garlic in butter in a skillet over medium-high heat until onion is tender.
3. Stir in sour cream and next 3 ingredients; cook 1 minute. Remove from heat. Toss with linguine. Sprinkle with cheese and chopped parsley.
Title: Apricot Nectar Cake
Ingredients:
- 1 lemon gelatin
- 1 lemon zest
- 3/4 eggs
- 3/4 confectioners' sugar
- 1 fresh lemon juice
- 4
- 3/4
- 2
- 4
Instructions:
1. Heat oven to 325; Grease and flour bundt pan.
2. Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more.
3. Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes.
4. Prepare glaze.
5. Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter.
6. Poke holes in the top with ice pick or skewer.
7. Spoon the glaze onto the cake.
Title: Mocha Self-Saucing Pudding
Ingredients:
- 1 self-raising flour
- 1/3 cocoa powder
- 3/4 caster sugar
- 2 1/2 instant coffee powder
- 1/2 skim milk
- 1 brown sugar
- 1/2 boiling water
- 1 1/4
- 1
Instructions:
1. Preheat oven to moderately low.
2. Sift flour, 2 tablespoon of the cocoa, sugar and 2 teaspoons of the coffee powder into 1.25 liter (5 cup) oven proof dish.
3. Gradually sir in milk and oil.
4. Sift brown sugar, remaining cocoa and remaining coffee evenly over flour mixture.
5. Gently pour the water over brown sugar mixture.
6. Bake pudding, uncovered, in moderately slow oven about 45 minutes.
7. Serve dusted with sifted icing sugar.
Title: Butterscotch Pudding Cake
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1 1/2 baking powder
- 1/2 salt
- 2/3 milk
- 2 butter
- 1 vanilla
- 1 butterscotch pudding mix
- 2 water
Instructions:
1. Heat oven to 350°F.
2. Lightly spoon flour into measuring cup; level off.
3. In medium bowl, combine flour, brown sugar, baking powder, and salt; mix well.
4. Add milk, margarine, and vanilla; stir to blend. Pour into ungreased 9- inch square pan.
5. In small bowl, combine pudding mix and hot water; blend well. Pour slowly over batter in pan. Do Not Mix.
6. Bake at 350°F for 30 to 35 minutes, or until center is firm to the touch and toothpick inserted in top half of cake comes out clean.(The top surface of the cake will appear cracked.).
7. Cool in pan 5 to 10 minutes.
8. To serve: spoon warm cake, pudding side up into dessert dishes. If desired top with whipped topping.
Title: S'more Brownies, Please!
Ingredients:
- 3 flour
- 1 baking soda
- 1 salt
- 1 butter
- 2 brown sugar
- 4 eggs
- 2 vanilla extract
- 10 graham crackers
- 1 marshmallows
- 8
Instructions:
1. Preheat oven to 350°F Grease a 9x13 baking pan.
2. Combine flour, baking soda and salt in a large mixing bowl. Set aside.
3. In a stand mixer (or handheld), cream together the butter and brown sugar until light and fluffy. Add eggs one at a time and mix over low-medium speed just until incorporated.
4. Add vanilla and mix over low-medium speed for another minute. Add flour mixture slowly and mix just until incorporated.
5. By hand, fold in graham crackers, marshmallows and chocolate.
6. Press into greased baking pan. Bake for 30 minutes or until golden brown and a toothpick inserted in center comes out clean.
7. Allow the bars to cool in the fridge before serving. Store bars in the refrigerator.
Title: Chai-Spiced Bread
Ingredients:
- 3/4 granulated sugar
- 1/2 butter
- 1/2 margarine
- 1/3 milk
- 2 vanilla
- 2 eggs
- 2 all-purpose flour
- 2 baking powder
- 3/4 ground cardamom
- 1/2 salt
- 1/4 ground cinnamon
- 1/8 ground cloves
- 1 powdered sugar
- 1/4 vanilla
- 3 -5 milk
Instructions:
1. Heat oven to 400°F Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
4. In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Dust with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Title: Ultimate Butterscotch Pudding - Cook's Illustrated
Ingredients:
- 12 unsalted butter
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 1/4 water
- 2 light corn syrup
- 1 lemon juice
- 3/4 table salt
- 1 heavy cream
- 2 1/4 cornstarch
- 4 vanilla extract
- 1/4 dark rum
- 2
- 1
Instructions:
1. In a large saucepan, combine butter, both sugars, water, corn syrup, lemon juice and salt. Bring to a boil over medium heat, stirring occasionally until sugar is dissolved and butter is melted. Bring to a full rolling boil and cook, stirring occasionally, for 5 minutes (caramel will be about 240F). Immediately reduce to medium-low, until caramel develops a steady stream of lazy bubbles. Cook, stirring frequently, until mixture is color of dark peanut butter, smells ever-so-slightly burnt and registers 300F, 12-16 minutes more.
2. Remove from heat and carefully add 1/4 c cream (it will bubble and steam), swirling to incorporate. When bubbles subside, whisk vigorously, scraping into corners, until completely smooth, at least 30 seconds. Over medium heat, whisk in remaining cream until smooth. Whisk in 2 c milk until smooth, remembering to scrape into the corners of the pan to collect any remaining caramel.
3. In microwave, bring remaining 1/4 c milk to a simmer, 30-45 seconds. Whisk egg yolks and cornstarch together in a large heat-safe bowl until smooth. Gradually whisk in hot milk until smooth; set aside at room temperature.
4. Return saucepan to medium-high heat and bring back to a full rolling boil, whisking frequently. When bubbles begin to climb sides of pan, immediately dump entire pan into bowl with yolk mixture (do not add slowly). Whisk vigorously and thoroughly for 10-15 seconds. Add vanilla and rum and whisk to combine. Spray a disc of parchment paper cut to fit the bowl with non-stick spray and press onto surface of pudding. Refrigerate until cold and set, 3 hours or more. Whisk until smooth before serving.