lumicero/recipes-ing2inst huggingface dataset:
Title: Weight Watchers 2 Point Brownies- Awesome! (Ww)
Ingredients:
- 1 fat free cream cheese
- 1 pumpkin
- 1 applesauce
- 4 Splenda granular
- 1 1/2 baking powder
- 2
- 4
- 1
Instructions:
1. Grind fiber one to a powder in food processor.
2. Mix fiber one, brownie mix, baking powder, cocoa and splenda thoroughly until combined.
3. Blend in pumpkin, softened cream cheese, and applesauce.
4. Mix very well until consistent color/texture is reached.
5. Spoon into 22 muffin tins. If you only get 21, according to Recipe Builder they go up to 3 points so make sure to get 22 ;).
6. Bake at 350 for 18 minutes.
Title: Milkless, Eggless Chocolate Cake
Ingredients:
- 3 cake flour
- 6 baking soda
- 2 granulated sugar
- 2 salt
- 1 water
- 2 apple cider vinegar
- 2 margarine
- 8 vanilla extract
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Sift all dry ingredients into a large bowl.
3. Add vinegar to water and mix into dry ingredients.
4. Add margarine and vanilla, mix again.
5. Grease a 9 x 13" pan (use the margarine wrapper to grease the pan),lightly flour pan Pour mixture into prepared pan.
6. Bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake Cool and frost with your favourite frosting.
Title: Easy Coconut Cake
Ingredients:
- 1 water
- 3 crushed pineapple
- 1/3
- 1 1/3
- 1
- 1 1/2
Instructions:
1. Make cake as following directions on box.
2. Pour into two 9-inch round cake pans.
3. Bake at 350F for 28-30 minutes. Cool on wire racks.
4. Drain pineapple well - put on top of one layer - then put some of the icing on top of pineapple.
5. Put the two layers together. use the remaining frosting all over the cake.
6. Cover the entire cake with coconut.
Title: Easy As It Can Be Light Pumpkin Pie Pudding
Ingredients:
- 1 pumpkin
- 1 Splenda sugar substitute
- 3/4 buttermilk baking mix
- 1/2 eggs
- 2 pumpkin pie spice
- 2 lemon zest
- 1
Instructions:
1. Combine all ingredients in a slow cooker sprayed with cooking spray.
2. Stir until lumps disappear.
3. Cover, and cook on low for 3 hours.
4. Serve warm, or cold.
Title: Ritz Cracker Pudding
Ingredients:
- 32 sugar
- 1/2 margarine
- 1/2 vanilla ice cream
- 2 vanilla pudding mix
- 1 milk
- 1 1/2 Cool Whip
- 1
Instructions:
1. Crush crackers into crumbs.
2. Pour melted margarine into crumbs add sugar, and mix until moistened, save some for top of pudding just for garnish.
3. Press into bottom of 9x13-inch pan.
4. Mix pudding ingredients together with a mixer.
5. Pour over crust.
6. Top with Cool Whip and remaining crumbs.
7. Refrigerate until firm.
8. Serve.
Title: German Apple Cake
Ingredients:
- 4 -5 baking apples
- 2 cooking apples
- 5 granulated sugar
- 2 granulated sugar
- 3 cinnamon
- 1 1/4 all-purpose flour
- 1 1/2 salt
- 1 1/2 baking soda
- 1 baking powder
- 1 egg substitute
- 2 applesauce
- 1/3 vanilla extract
- 1 1/2 powdered sugar
- 2 solid-type fat-free margarine
- 1 -2 pourable fat-free margarine
- water
Instructions:
1. Preheat the oven to 350.
2. Spray a Bundt pan with vegetable oil spray.
3. Dust with flour, completely covering surfaces.
4. Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl.
5. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder.
6. Whisk to blend evenly.
7. Add the egg sub stitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes.
8. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter.
9. Bake for one hour and 30 minutes or until a tester comes out clean.
10. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool.
11. Meanwhile prepare the glaze by mixing the ingredients until smooth.
12. Drizzle on the cooled cake.
13. Happy eating Susannah Richland, WA (where my apple trees are producing their wonderful harvest)
Title: Pineapple Angel Food Cake
Ingredients:
- 1 flaked coconut
- 1
- 1/2
Instructions:
1. Lightly spray a 13x9-inch pan and use a paper towel to wipe.
2. Mix cake mix and pineapple in a glass or metal bowl on low speed until moistened.
3. Bake cake at 350° until center of cake springs back.
4. Cool.
5. Cover top of cake with whipped topping and sprinkle on coconut.
6. Refrigerate leftovers.
Title: Drunken Jack Pecan Pie
Ingredients:
- 1 Karo light corn syrup
- 3 dark corn syrup
- 1 eggs
- 2 sugar
- 1 margarine
- 1 1/2 butter
- 1 vanilla extract
- 4 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl beat eggs slightly with a fork.
3. Add sugar, Karo syrup, margarine, and vanilla; stir until blended.
4. Stir in pecans and pour into pie crust.
5. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
6. After pie is out of the oven, pour whiskey evenly over the hot pie and let it soak in for atleast 3 hours while cooling on a wire rack.
7. Serve and enjoy.
8. Don't give it to the kids!
Title: Wintergreen Cake 1965
Ingredients:
- 8 milk
- 1 1/4 sugar
- 1 butter
- 1/2 margarine
- 1/4 vanilla
- 1 salt
- 3 baking powder
- 3 cream of tartar
- 4
- 1
Instructions:
1. Weight out the wafers and soak them in the milk over night.
2. Cream sugar and butter until light and fluffy.
3. Sift flour then measure and add baking powder together.
4. Add alternately with milk mixture in to the creamed mixture.
5. Add vanilla and combine.
6. Beat the egg whites until stiff and just holding peaks.
7. Fold into the batter gently.
8. Bake at 350F in two greased and floured 8 inch cake pans.
9. approximately 25 to 30 minutes, depends on the heat of your oven.
10. When tester has just a few crumbs clinging, then remove and let sit on rack five minutes.
11. Invert and cool completely.
12. I slice each layer into two so I have four thin layers and fill each and frost top and sides.
13. Makes a nice four layer cake.
14. Note:
15. You also could soak a few of the candies the night before with a touch of milk, and when dissolved use that in your frosting recipe, for flavour of wintergreen.
16. Recipe for the frosting I use is called -- Frosting Supreme 1965 -- recipe #82614.
17. Makes 24 cupcakes, baked at 350 degrees for 15 minutes.
Title: Buttercream or Chocolate Frosting Too
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 vanilla extract
- 3 1/2 confectioners' sugar
- 3
Instructions:
1. Mix softened butter with shortening with mixer, about 10 minutes on high speed. Add sugar. If chocolate frosting is desired, add up to 1/4 cup cocoa, depending on desired flavor. Continue mixing until completely blended.
2. Add vanilla and evaporated milk (can use whipping cream) and blend on low several minutes until incorporated into the sugar-butter mixture. Beat at high speed until fluffy, at least several minutes.
Title: Gwen's Rhubarb Cake
Ingredients:
- 1/2 margarine
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 1 buttermilk
- 1 salt
- 2 flour
- 1 baking soda
- 1 1/2 rhubarb
- 3/4 light brown sugar
- 1/4 butter
- cinnamon
Instructions:
1. Cream margarine and brown sugar together. Add 1 egg (beaten) and vanilla.
2. Combine soda, salt and flour and alternate adding flour mixture and buttermilk to the margarine brown sugar and egg until mixed. Add rhubarb. Stir gently.
3. Pour batter into a 10 inch springform pan.
4. Combine 3/4 cup light brown sugar with butter and cinnamon and sprinkle over cake.
5. Bake at 350 F for 45 minutes -- do not overcook.
Title: Mini Mousse Cupcakes
Ingredients:
- 2 1/3 eggs
- 6 all-purpose flour
- 1/4 all-purpose flour
- 2
Instructions:
1. Melt chocolate in a double boiler over medium heat, and let cool slightly.
2. In a large bowl, beat eggs and flour.
3. Beat in melted chocolate until combined.
4. Fill paper-lined mini muffin cups 2/3 full.
5. Bake at 325, for 7-10 minutes, until edges are done and centers shake slightly.
6. Cool in tin on wire rack for 20 minutes.
7. Remove from tin; cool completely.
8. Garnish with whipped cream and chocolate shavings.
Title: Peanut Butter Chippies
Ingredients:
- 1 eggs
- 2 water
- 1/2 creamy peanut butter
- 1/3
- 3
- 1 1/2
Instructions:
1. In a large mixing bowl, beat the first 5 ingredients together using an electric mixer on medium speed until well mixed.
2. Stir in crushed cookies.
3. Drop batter by rounded teaspoonfuls 2-inches apart on a baking sheet that has been coated with cooking spray.
4. Bake in a 350° oven for 8-10 minutes or until light brown around the edges.
5. Transfer to wire racks to cool before serving.
Title: White Chocolate Fruit and Nut Truffles
Ingredients:
- 1 orange
- 4 dates
- 1/3 dried cranberries
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground ginger
- 2 honey
- 1 salt
- 3/4 walnuts
- 1 sweetened coconut
- 10
Instructions:
1. In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
2. Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
3. When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
4. Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
5. When completely set, store covered for 3 to 4 days.
6. Please note that standing time is not reflected in either the prep time or cooking time.
Title: Brown Sugar Saltine Cookies
Ingredients:
- 1 1/2 butter
- 1 dark brown sugar
- 35
- 2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Line 1-inch deep cookie pan with aluminum foil.
3. place a single layer of saltines in bottom of cookie sheet.
4. In saucepan, combine sugar and butter.
5. bring to a boil and boil for 3 minutes.
6. immediately pour over saltines and spread to cover the crackers completely.
7. bake at 400 degrees; for 6 to 8 minutes.
8. remove from oven and sprinkle chocolate chips over the top.
9. return to oven for 1 minute.
10. spread melted chocolate evenly.
11. top with nuts.
12. cool until hard, usually overnight.
13. put in freezer for a few minutes.
14. break into pieces. I usually get about 70 pieces.
Title: Paula Deen Almond Chocolate Balls
Ingredients:
- 2 confectioners' sugar
- 1/2 butter
- 1 sweetened condensed milk
- 1
- 1 1/2
- 1
Instructions:
1. Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well.
2. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours.
3. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.
Title: Chef Joey's Blueberry Pudding Cake (Vegan)
Ingredients:
- 1/3 sugar
- 1/4 water
- 1 lemon juice
- 1 arrowroot
- 2 fresh blueberries
- 1 flour
- 1/2 sugar
- 1 3/4 baking powder
- 1/2 salt
- 1 egg substitute
- 1/2 soymilk
- 1/2 vegan margarine
- 1 vanilla
Instructions:
1. Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
2. Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
3. In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4. In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
5. Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
6. Bake 25-30 minutes until a knife inserted in the center comes out clean.
7. Cool on a metal rack before cutting.
8. Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
Title: Gingerbread Crumb Muffins
Ingredients:
- 1 1/4 unbleached white flour
- 2/3 sugar
- 1/2 cinnamon
- 1 ground ginger
- 1/4 nutmeg
- 1/8 salt
- 1/8 ground cloves
- 3 crystallized ginger
- 1/4 butter
- 1/2 soy margarine
- 1/2 baking powder
- 2 baking soda
- 3/4 egg substitute
- 2 low-fat sour cream
- unsulphured molasses
- water
Instructions:
1. Preheat the oven to 350°F Combine the first set of ingredients in a medium bowl. Cut in the butter or margarine with a pastry blender until it resembles coarse meal. Set aside 1/2 cup of this mixture for the crumb topping.
2. Add the baking powder, baking soda, and egg replacer to the remaining flour mixture and mix lightly. Add the sour cream and molasses and whisk until well blended. Spoon into a lined or oiled standard 12-cup muffin tray, filling each cup no more than 3/4 full.
3. Spray a few squirts of water onto the reserved topping mixture and stir with a fork. Mix and repeat until the flour forms a nice crumble. Sprinkle a teaspoon of crumble over each muffin. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
4. Makes 1 dozen muffins.
5. *BiPRO is an egg substitute powder made from whey that can sometimes be found in large health food stores. Use egg replacer powder if unavailable.
Title: Malted Milk Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1/3 sugar
- 1 egg
- 2 vanilla
- 2 1/4 flour
- 2 baking soda
- 1 salt
- 1/2
- 2
Instructions:
1. In mixing bowl, cream butter and sugars.
2. Beat in egg and vanilla.
3. Mix dry ingredients; gradually add to creamed mixture.
4. Stir in malted milk balls.
5. Shape into 1 1/2-inch balls.
6. Place on greased baking sheets, 2 inches apart.
7. Bake at 375° for 10-12 minutes or until set.
8. Cool.
Title: Chocolate Cream Puffs With Hazelnut Filling (Paula Deen)
Ingredients:
- 1 water
- 1/2 butter
- 1/8 salt
- 1 flour
- 2 cinnamon
- 1/4 eggs
- 4 strawberries
- 1 hazelnuts
- 2 fresh mint leaves
- 1
Instructions:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat. Using a wooden spoon, beat in flour, cocoa, and cinnamon, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool for 5 minutes.
3. Beat in eggs, one at a time, at medium speed with an electric mixer until mixture is smooth.
4. Spoon or pipe dough into 10 (2-inch) mounds onto prepared baking sheet. Bake for 30 to 33 minutes or until puffed and golden brown. Set aside to cool.
5. Cut cream puffs in half horizontally. Remove soft dough from inside. Spoon Nutella into bottoms of cream puffs; top each evenly with strawberries, and sprinkle with hazelnuts. Cover with tops of cream puffs. Garnish with fresh mint leaves, if desired.
6. Note about Cream Puffs (Pate a Choux) - The Pâte à choux dough is baked immediately in a well preheated oven to ensure the greatest expansion and lightness. When baked, the starches in the flour and proteins in the egg coagulate and eventually brown on the outside. During baking, the crust traps steam inside, generated from the moisture in its ingredients and hot air from the oven, plus leavening from the beaten eggs. It is this principle, that causes them to become inflated, hollow and stay puffy. A properly baked choux retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden color. When broken apart, it should have a slightly moist crumb on the inside. However, if they are removed from the oven too soon, the structure of the shell has not solidified, and it will collapse. However, when you think they are done take one out of the oven and check it by breaking open and checking the interior walls. If wet and eggy, return to the oven as necessary. Remove when done and cool on a wire rack.
Title: Always Perfect Pie Crust
Ingredients:
- 3 all-purpose flour
- 1 1/2 vegetable shortening
- 1/2 salt
- 1 egg
- 1 cider vinegar
- 5 water
Instructions:
1. In a bowl, combine flour, shortening and butter, if using, and salt.
2. With a pastry blender or two forks or your hands, cut and toss the ingredients until the fat is evenly distributed.
3. (Break the fat into pea-size pieces.) In a small bowl or a measuring cup, combine the egg, vinegar and cold water.
4. Beat to combine, then add to dry ingredients.
5. Mix quickly with a fork with a tossing motion until all the dry ingredients are moistened.
6. You can roll this out right away or cover with a damp towel and let it rest in the refrigerator for 20 to 30 minutes.
7. It behaves better when cool.
8. When ready to roll out, divide the dough into equal parts, depending on the size of the pie pans.
9. Roll out on a floured surface with a floured rolling pin.
Title: Cannoli Cupcakes
Ingredients:
- 1/2 butter
- 4 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 baking soda
- 1/4 sugar
- 1 1/2 vanilla
- 1 buttermilk
- 1 pistachio nut
- 3/4 chocolate
- 1 butter
- 1/2 vanilla
- 2 salt
- 1 powdered sugar
- 1 ricotta cheese
- 1 milk
- 8
- 1/3
- 2
Instructions:
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator.
Title: Cake Mix Brownies
Ingredients:
- 18 eggs
- 3 water
- 1/4 sweetened condensed milk
- 1/4
- 1
Instructions:
1. In a large bowl, mix the 1st 4 ingredients by hand till blended. Set aside.
2. In a saucepan, or microwave, melt the chocolate chips, add sweetened condensed milk and stir till completely blended. Add to cake mixture, mix by hand till well blended.
3. Pour in 9x13 pan that has been sprayed by cooking spray.
4. Bake at 350 for 40-45 minutes. Let cool, cut into squares.
5. You might want to add chips, nuts, or use yellow cake mix, and white chocolate chips to make blondies.
Title: White Glaze Icing for Pastries, Cinnamon Rolls, and Danishes
Ingredients:
- 2 confectioners' sugar
- 2 butter
- 1 vanilla
- 1 milk
Instructions:
1. Mix the confectioners' sugar, butter, and vanilla together.
2. Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
3. Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
4. Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
Title: Oatmeal Hermits
Ingredients:
- 2 quick oats
- 1/2 brown sugar
- 1 raisins
- 1 1/2 flour
- 1/2 salt
- 2 baking powder
- 1 ground cinnamon
- 1/2 dark corn syrup
- 1/2 eggs
- 2
Instructions:
1. mix oats, sugar and raisins in a large bowl.
2. add flour, salt, baking powder and cinnamon.
3. mix well.
4. whisk together corn syrup, oil, and eggs in a small bowl.
5. add to dry ingredients.
6. drop dough by rounded tablespoons, 2 inches apart on a greased baking sheet.
7. bake 12 to 15 minutes at 375 degrees until lightly browned around edges.
8. remove cookies to a wire rack to cool.
Title: Trail Mix Cookies
Ingredients:
- 3/4 butter
- 1/2 margarine
- 1/2 granulated sugar
- 1 brown sugar
- 1/2 baking powder
- 1 baking soda
- 2 ground allspice
- 1 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 1/2 rolled oats
- 1 coconut
- 3/4 peanuts
- 3/4 pecans
Instructions:
1. In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking power, baking soda, and allspice; beat till combined. Beat in the eggs, mashed bananas and vanilla.
2. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
3. Stir in the oats, dried fruit bits, coconut and nuts.
4. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake in a preheated 375F for 10-12 minutes, or till golden brown. Remove cookies and cool on wire rack.
Title: Sunshine Pound Cake
Ingredients:
- 1 butter
- 4 fresh strawberries
- 1/2
Instructions:
1. Prepare medium-hot fire. Clean grill with a wire brush to remove any food or ash particles.
2. Cut cake into 8 slices and brush both sides with melted butter.
3. Grill 4-6 inches from the coals until lightly browned, about 1-2 minutes per side.
4. Transfer to serving plates and spread each slice with 1 tablespoon lemon curd. Garnish with strawberries and serve.
Title: Delicious, Easy Cuban-Style Flan
Ingredients:
- 1/2 sugar
- 1 water
- 1 egg
- 5 evaporated milk
- 1 sweetened condensed milk
- 1 vanilla extract
- 1/2 - 1
Instructions:
1. Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
2. Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
3. Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
4. Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
5. Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
6. Remove from the oven and the water-bath and let cool.
7. Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
8. Enjoy!