lumicero/recipes-ing2inst huggingface dataset:
Title: Six-Layer Cookie Mix
Ingredients:
- 1 brown sugar
- 2/3 flour
- 3/4 baking powder
- 1/2 salt
- 1/4 chocolate chips
- 1/2 dried cranberries
- 1/2 butter
- 1/2 egg
- 1/2 milk
- 1 vanilla
- 1
Instructions:
1. In a small bowl, mix together flour, baking powder, and salt.
2. Layer in order in a jar: oats, brown sugar, flour mixture, nuts, chocolate chips, and dried cranberries. Seal tightly.
3. Write or type out these directions and attach to or give with jar: Empty contents; stir. Mix in 1/2 cup softened butter, 1 slightly beaten egg, 1 Tbs. milk, and 1 teaspoons vanilla. Drop dough by teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10-12 minutes. Makes 24 cookies.
4. *Note: If you do change this to 18 servings in order to fit in a 26 oz. jar, you may continue to use 1 egg without any ill-effects. It would be rather difficult to use 3/4 of an egg.
Title: Ultimate Coconut Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 2 granulated sugar
- 1 milk
- 2 1/2 baking powder
- 1 butter
- 4 eggs
- 1 vanilla
- 8 confectioners' sugar
- 1/4 walnuts
- 1/2 coconut
- 1/2 vanilla
- 1 cream cheese
- 2 butter
- 2 vanilla
- 2 confectioners' sugar
- 4 walnuts
- 1 coconut
- 1
Instructions:
1. Preheat oven to 350F.
2. Grease (and flour if you wish) 3 nine (9") inch round pans.
3. Mix flour with baking powder and 1/2 ts salt.
4. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light.
5. Add 4 eggs, one at a time, and beat after each time you add one.
6. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy- about 2 minutes.
7. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix.
8. Add vanilla.
9. Beat until just smooth, about 1 min.
10. Pour into prepared pans, and bake for 25-30 min.
11. ,or until sur- face springs back when lightly touched.
12. Cool pans on wire racks 10 minutes.
13. Remove from pans and cool thoroughly.
14. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely.
15. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla.
16. You might need to add a little milk to make it to the consistency you like.
17. When everything is cool and ready, place a layer on the plate you will serve it from, top side down.
18. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts.
19. Repeat with the second layer, and then place the top layer on.
20. Frost the sides and the top.
21. Cover the entire cake with coconut and if you wish, add chopped walnuts.
22. Refrigerate to set the frosting.
23. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.
Title: Safe to Eat Cookie "dough" Balls
Ingredients:
- 2 peanut butter
- 10 sweetened condensed milk
- 1/2 granulated sugar
- 2
Instructions:
1. In a medium bowl, stir together the peanut butter, condensed milk and sugar.
2. Stir in chocolate chips.
3. Roll into 1 1/2 balls.
4. Layer in a freezer-safe container, separating layers with wax paper.
5. These are best eaten 2-3 minutes after pulling them from the freezer.
6. These "dough" balls are safe and ready to eat immediately, but they're best frozen!
Title: Grams Carrot Cake
Ingredients:
- 2 plain flour
- 2 sugar
- 4 eggs
- 3 carrots
- 1 1/2 cinnamon
- 2 salt
- 1/2 baking powder
- 1 baking soda
- 2 vanilla
- 1/2 pecans
- 1 powdered sugar
- 1 vanilla
- 1 cream cheese
- 1 -8 oleo
- 1/2
Instructions:
1. Cake Mix: Shredd carrots. Mix all dry ingredients, add oil, eggs and vinilla. Blend well. Bake @ 350' for 30-minutes or until done. Pour mix in 3-9 inch pans or loaf pans.
2. Iceing Mix: Mix cream cheese, oleo, sugar, vanilla and pecans. Spread mixture on cake.
Title: Dump-It Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 1/2 baking soda
- 1/4 baking powder
- 1 1/2 salt
- 3/4 cinnamon
- 1/2 ground cloves
- 1/2 allspice
- 1/2 shortening
- 1/2 water
- 1 1/2 chunky applesauce
- 2 eggs
- 1 1/2 raisins
Instructions:
1. Dump everything in a big bowl.
2. Beat the batter well.
3. Grease a large tube pan and pour the batter in.
4. Bake at 350 for 1 1/4 hours.
5. If you want a little topping, put a doily on top and sprinkle with powdered sugar.
6. Then remove the doily.
Title: Wet Chocolate Cake / Cupcakes
Ingredients:
- 3 flour
- 6 salt
- 1 sugar
- 2 baking soda
- 2 vanilla
- 2/3 vinegar
- 2 water
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together dry ingredients.
3. Mix in all wet ingredients and blend on medium speed until smooth. (Batter will be very runny).
4. Pour into ungreased 13x9 pan or 2 9x9 pans or cupcake tins.
5. Bake for approximately 35 to 40 minutes for 13x9 pan.
6. 20 to 25 minutes for 9x9 pans.
7. 25 to 30 minutes for cupcakes.
8. Note: You will know the cake is done when you can insert a toothpick and it comes out clean. Sometimes with the 13x9 pan, I take it out when it's still a little squishy in the middle. It will finish baking while it cools.
9. This cake is VERY moist, so don't over bake it!
10. Frosting options from zaar:.
11. Recipe #33520.
12. Recipe #103762 (I use the coffee frosting from this recipe - it's always a big hit).
13. You can just make the peanut butter frosting recipe with no peanut butter and it will just be a plain butter cream frosting if you wish.
Title: Smore's Lava Cakes
Ingredients:
- 1/2 unsalted butter
- 1/4 sugar
- 4 bittersweet chocolate
- 2 eggs
- 2 flour
- 1 heavy cream
- 3 marshmallow cream
- 2/3 graham cracker squares
- 2
Instructions:
1. Preheat the oven to 425°. Grease four 6-ounce custard cups, then coat with sugar; place on a baking sheet. In a medium bowl, microwave the butter and chocolate at medium power for 2 minutes; stir until smooth.
2. In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy, 13 to 15 minutes.
3. Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth.
4. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs.
Title: Oreo Mousse
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1
- 6
Instructions:
1. Pour whipped topping into a large mixing bowl.
2. Sprinkle pudding mix into the topping.
3. Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
4. Place the cookies into the bowl of a food processor and process the cookies until they are crumbly.
5. Gently fold the cookie crumbs into the whipped topping.
6. Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry.
7. Cover and refrigerate for at least 8 hours before serving.
Title: Sun-Maid Old-Fashioned Creamy Rice Pudding
Ingredients:
- 3 rice
- 3 sugar
- 1 milk
- 3/4 salt
- 1 vanilla extract
- 1/2 cinnamon
- 1
Instructions:
1. Combine rice, sugar, milk, and salt in a 6-cup baking dish.
2. Bake in a moderately slow oven (325 degrees) 2 hours, until rice is very soft, stirring every 20 minutes.
3. Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer.
Title: Quintuple Chocolate Brownies
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
- 8 bittersweet chocolate
- 3 sugar
- 3 eggs
- 2 pure vanilla extract
- 1 white chocolate
- 3 heavy cream
- 1
- 6
- 1
- 6
- 1/3
Instructions:
1. Position oven rack in center of oven; preheat to 325°.
2. Line a 9-inch square baking pan with foil, butter foil and place the pan on a baking sheet.
3. Sift together the flour, cocoa, and salt.
4. Set a heatproof bowl over a saucepan of simmering water and add, in the following order--butter, the two chocolates and the coffee.
5. Keeping the pan over low heat, warm just until the butter and chocolates are melted; you don't want the ingredients to get so hot they separate, so keep an eye on the bowl.
6. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
7. Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture; don't beat too vigorously--you don't want to add air to the batter; and don't be concerned about any graininess.
8. Next, stir in the eggs one at a time, followed by the vanilla.
9. You should have a smooth, glossy batter.
10. Using a rubber spatula, gently stir in the dry ingredients, mixing only until they are incorporated.
11. Finally, stir in the milk chocolate chips and the nuts; scrape batter into prepared pan.
12. Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated.
13. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes.
14. Turn the brownies out onto a rack, peel away the foil and place the foil under another rack--it will be the drip catcher for the glaze.
15. Invert the brownies onto the rack and let cool completely.
16. Glaze: add the white chocolate to a heatproof bowl; bring the heavy cream to a boil and pour it over the chocolate.
17. Wait 30 seconds, then using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.
18. Hold a long metal icing spatula in one hand and the bowl of glaze in the other.
19. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface.
20. Don't worry if it dribbles over the edges, you can trim the sides later (or not).
21. Refrigerate the brownies for about 20 minutes to dry the glaze.
22. Cut into 16 squares.
Title: Cardamom Cookies
Ingredients:
- 1/2 baking soda
- 1 ground cardamom
- 1 ground cinnamon
- 1 1/2 flour
- 1 sugar
- 1/2 butter
- 1 egg
- 1/2 butter
- 1 vanilla extract
- 1/2 milk
- 1/4 ground cardamom
- 1/4 ground cinnamon
- 4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
3. In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
4. Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
5. In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
6. Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.
Title: Low Fat Chocolate Brownies
Ingredients:
- 85 self-raising flour
- 40 cocoa powder
- 175 caster sugar
- 125 low-fat plain yogurt
- 2 eggs
- 1 vanilla essence
- 1 1/2 walnuts
- 25
Instructions:
1. Sift the flour and cocoa in a bowl. Add the remaining ingredients and mix together.
2. Pour the mixture into a lightly oiled 20 cm square baking tin and bake at 180 C for approximately 25 minutes until springy to touch.
3. Cool and cut into squares.
Title: Chocolate Chip Banana Nut Rice Pudding
Ingredients:
- 3 medium grain rice
- 2 milk
- 14 sweetened condensed milk
- 2 bananas
- 1/2 pecans
- 1/2
Instructions:
1. Combine rice, milk and sweetened condensed milk in 2-quart saucepan.
2. Cook over medium heat until thick and creamy, 20-25 minutes, stirring frequently.
3. Remove from heeat.
4. Alternate layers of bananas, chocolate chips, pecans and rice pudding in parfait glasses.
5. Garnish with chocolate chips and pecans.
Title: Vegan Lemon Cake - Take 2 - Thermomix Recipe
Ingredients:
- 2 -3 lemons
- 2 egg substitute
- 100 brown sugar
- 250 vanilla extract
- 150 flour
- 1 salt
- 220 baking powder
- 1/2
- 1
Instructions:
1. Grease and line an 8 inch spring-form pan with baking paper. Preheat oven to 180º Celsius.
2. In a small bowl, whisk together 6 tablespoons of lemon juice with the egg replacer powder. Set aside.
3. Place lemon zest, 2 tablespoons of lemon juice, oil and brown sugar in TM bowl. Mix 10 seconds/speed 5. Scrape down sides. Mix 10 seconds/speed 5.
4. Add the almond milk, vanilla and reserved egg replacer mixture to TM bowl. Mix 10 seconds/speed 4.
5. Add flour and salt to TM bowl. Mix 20 seconds/speed 4. While mixing, add the baking powder through the hole in the lid.
6. Pour into prepared pan.
7. Bake 50-60 minutes at 180º C.
Title: Pink Love Cake
Ingredients:
- 1 gelatin powder
- 1 eggs
- 4 water
- 1 strawberry
- 1/4 cream cheese
- 1 butter
- 4 powdered sugar
- 1/3 vanilla extract
- 2 milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 9x13 baking dish with nonstick cooking spray then sprinkle with flour.
3. Place strawberries in a plastic Ziploc bag and smash them up. A meat tenderizer works well.
4. Mix together cake mix and gelatin mix.
5. Mix in the water, eggs, and oil.
6. Gently fold in about a cup of strawberry mixture.
7. Pour into baking dish.
8. Bake 30 - 33 minutes or until toothpick comes out clean.
9. FROSTING:
10. Mix together butter and cream cheese until smooth and lump free.
11. Then mix in powdered sugar, vanilla extract and milk until creamy.
12. Sometimes if there is leftover crushed strawberry, you can fold them in at this time.
13. Spread on completely cooled cake.
Title: Cranberries and Cream Jubilee
Ingredients:
- 1 cranberries
- 2/3 orange marmalade
- 1/3 sugar
- 1 cinnamon
- 1/4 vanilla
- 2 chocolate ice cream
- 1
Instructions:
1. use fresh or frozen cranberries.
2. in a large saucepan, combine cranberries, marmalade, sugar, cinnamon, and orange juice, bring mixture to a boil, reduce heat to low simmer, uncovered 8-10 minutes or until cranberries burst and mixture is syrupy.
3. place 2 scoops ( 1/3 c each) ice cream into each dessert glass or bowl, spoon warm cranberry mixture over ice cream.
4. garnish with small cookies and fresh mint leaves, if desired.
Title: Figgy Pudding
Ingredients:
- 16 dried figs
- 1 3/4 milk
- 1 1/2 all-purpose flour
- 1 sugar
- 2 1/2 baking powder
- 1 ground nutmeg
- 1 ground cinnamon
- 1 salt
- 3 eggs
- 1/2 butter
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
3. In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
4. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
5. Slowly incorporate flour mixture. Beat until just blended.
6. Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
7. Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
8. Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
9. Serve with a hard sauce.
Title: German Chocolate Cupcakes
Ingredients:
- 2 1/2 cake flour
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 buttermilk
- 1/2 heavy cream
- 4 vanilla extract
- 1 sugar
- 1 salt
- 1 butter
- 1/2 flaked coconut
- 1/2 pecans
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F Line cupcake pan with baking cups. Combine flour, baking soda and salt in a bowl and set aside.
2. In a large bowl, microwave chcolate and butter until melted, 1-2 minutes. Stir until blended. Beat in sugar, eggs and vanilla. Add half of flour mixture to chcolate mixture and mix well. Mix in the buttermilk and then add remaining flour. Mix until just combined.
3. Fill baking cups with batter. Bake for 25 minutes or until toothpick inserted comes out clean. Cool for 10 minutes in pan. Move to wire rack to cool completely.
4. Whisk egg yolks, cream and vanilla in large saucepan until combined. Add sugar, salt and butter. Cook on medium, stirring for 10 minutes or until thick. Remove from heat and mix in coconut and pecans. Cool for 10 minutes and frost cupcakes. Makes 12 cupcakes.
Title: Double Chocolate Brownies
Ingredients:
- 8 bittersweet chocolate
- 1 unsalted butter
- 1 1/2 granulated sugar
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 4 eggs
- 2 vanilla extract
- 2 confectioners' sugar
Instructions:
1. Heat oven to 350. Line a 9" square baking pan with nonstick foil; set aside.
2. Reserve 2 oz of the chocolate. Chop remaining 6 oz and place in a large microwave-safe bowl with butter.
3. Microwave for 1 minute. Stir.
4. Microwave for 30 seconds. Stir until smooth.
5. Stir sugar, flour, baking soda and salt into chocolate mixture until well blended.
6. Add eggs and vanilla; stir until smooth.
7. Chop remaining 2 oz chocolate and stir into batter.
8. Pour into prepared pan, spreading level.
9. Bake at 350 for 45 minutes or until toothpick come out clean when inserted in center.
10. Cool on rack for 10 minutes. Lift brownie from pan using foil; place directly on rack to cool completely.
11. Dust with confectioners' sugar.
Title: Caramel Apple Cookies
Ingredients:
- 1 heavy cream
- 1 milk
- 2
Instructions:
1. Heat oven to 350°.
2. Cut the cookie dough in half. Shape it into a ball and roll it out to 1/4-inch thickness.
3. Take a 3-inch apple shaped cutter and cut the dough.
4. Place cookies on an ungreased cookie sheet.
5. Insert a wooden craft stick into the stem side of the apple, making sure it goes in halfway.
6. Repeat the steps with the other half of the dough.
7. Bake for 14 minutes(or until edges of cookies are light brown).
8. Cool for 1 minute and remove to wire rack to cool completely.
9. Unwrap the caramels and heat with the milk in a 1-quart glass bowl in the microwave for 3 minutes, stirring twice.
10. Tilt the glass bowl so that the caramel moves to one side. Dip the face of the cookies into the caramel to coat. Scrape off any caramel from bottom of cookie.
11. Sprinkle the cookies with the candy or sprinles.
Title: South African Melktert or Milk Tart (Custard Pie)
Ingredients:
- 1/2 puff pastry
- 1 1/2 butter
- 1 salt
- 1 cinnamon stick
- 3 milk
- 2 cornflour
- 3 cake flour
- 3 milk
- 2 sugar
- 1/2 eggs
- 4
- 1/2
Instructions:
1. Preheat oven to 400o F.
2. Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
3. In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
4. In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
5. Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
6. Remove from heat once the mixture has thickened. Discard cinnamon.
7. Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
8. Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
9. Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
10. Gently FOLD in the egg whites.
11. Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
12. Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
13. Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
14. Serve cold.
Title: Flaky Ginger Ale Processor Pie Pastry
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 1/4 ginger ale
- 1/2 vinegar
Instructions:
1. In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
2. Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!).
3. Dump the dough onto the counter.
4. Gather up all the dough then shape into a flat disc.
5. Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
6. Dough may be frozen wrapped in plastic wrap then tightly in foil.
Title: Brownies
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 table salt
- 5 sugar
- 1 light cream cheese
- 1/2 eggs
- 2 vanilla extract
- 1 powdered sugar
- 1/2 butter
- 2
- 1
Instructions:
1. Preheat oven to 350°F Place 2 sheets of nonstick aluminum foil in bottom and up sides of a 9- X 9-inch baking pan (or place regular foil in pan and coat it with cooking spray).
2. Sift flour, baking powder, salt and cocoa together in a medium bowl.
3. Cream granulated sugar and cream cheese together in a large bowl until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture with cream cheese mixture.
4. Whip egg whites until soft peaks begin to form; fold egg whites into brownie batter and then spread batter evenly in prepared pan.
5. Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes. Cool completely and cut into 12 pieces.
Title: Failproof Lemon Curd, Aka: You Couldn't Curdle This if You Tried
Ingredients:
- 6 unsalted butter
- 1 sugar
- 2 eggs
- 2 fresh lemon juice
- 2/3 lemon zest
- 1
Instructions:
1. Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
2. Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
3. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
4. Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
5. Immeadiately transfer to a cool bowl and cool.
Title: Vanilla CrÉme
Ingredients:
- 1/4 cornstarch
- 1/2 brown sugar
- 1 1/2 milk
- 1 1/2 half-and-half cream
- 3 butter
- 1 vanilla
- 2 berries
- mint leaf
Instructions:
1. Combine cornstarch and brown sugar in heavy 2-quart saucepan; stir until well mixed. Add milk and half & half; stir until well mixed.
2. Cook over medium heat, stirring constantly and scraping bottom of pan, until mixture thickens and begins to boil (12 to 14 minutes). Remove from heat.
3. Beat egg yolks in small bowl. Very slowly pour 1 1/2 cups hot milk mixture into egg yolks, whisking constantly. Slowly pour egg mixture back into hot milk mixture in saucepan, whisking constantly.
4. Cook over medium-low heat, whisking constantly, until mixture thickens and begins to boil (2 to 3 minutes). Immediately, remove from heat. Stir in butter and French vanilla flavoring blend.
5. Divide custard among 6 individual serving dishes. Cover; refrigerate at least 30 minutes or until serving time. Garnish with fresh berries and mint leaves, if desired.
6. Recipe Tip: It is important to slowly add the hot milk mixture to the egg yolks and stir constantly to prevent the eggs from curdling.