lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Caramel
Ingredients:
- 1/2 sugar
- 1/4 water
- 1 1/4 half-and-half cream
- 3/4 heavy cream
- 4 sugar
- 1/2 vanilla
- 1 1/2 water
Instructions:
1. Perfect amount to fit in a regular size glass/porcelain pie plate or ramekin or the same size. ONLY USE GLASS OR PORCELAIN.
2. Preheat the oven to 325 degrees Fahrenheit.
3. Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. If need be, carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides.
4. Increase the heat to medium-high and boil until the syrup turns golden brown.
5. Remove from the heat promptly and pour carefully into pie plate or ramekin.
6. Cool for at least 2 minutes.
7. In a medium saucepan, bring the half and half and heavy cream to just below a boil over medium-high heat.
8. Mix together the egg yolks, sugar, and alcohol free vanilla in a large mixing bowl.
9. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid.
10. Gently whisk 2 tablespoons of the hot cream mixture into the egg mixture.
11. Slowly whisk in the remaining hot cream mixture 1/3 at a time, trying to prevent excess bubbles.
12. Strain though a sieve!
13. Pour into caramel-coated pie plate or ramekin.
14. Place into a large baking pan or dish of a larger size.
15. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the pie plate or ramekin. (Be careful not to get any water in the custard mixture.)
16. Cover the baking dish with aluminum foil. Very gently place it towards the center of the middle oven rack.
17. Bake for about 1 hour and 10 minutes, or until the custards are almost fully set.
18. Remove from the oven.
19. Remove from the hot water bath without getting water into the custard. I know this is the tedious part. Maybe let it cool a bit before that; I haven't found the perfect way yet.
20. Let stand at room temperature for 5 minutes.
21. Refrigerate until well chilled, about 3 hours.
22. To serve, dip the ramekin in very hot water for 15 to 20 seconds.
23. Run a sharp knife around the sides.
24. Invert onto a serving plate.
25. The caramel will pool around the inverted custard.
26. Serve immediately. Enjoy!
Title: Sticky Toffee Pudding
Ingredients:
- 3 butter
- 2/3 light brown sugar
- 2 eggs
- 1 1/2 flour
- 3/4 baking powder
- 1 boiling water
- 1 pitted dates
- 3/4 baking soda
- 3/4 vanilla extract
- 1/2 light brown sugar
- 4 butter
- 1/2 heavy cream
Instructions:
1. Cream together the butter and sugar. Beat the eggs into the mixture, then fold in the flour and baking powder.
2. Pour the boiling water over the dates and add the baking soda and vanilla extract. Add this mixture to the batter and blend well.
3. Butter a 11 x 7 ovenproof dish. Pour the batter into the dish and bake in 375 degree preheated oven for 40 minutes.
4. To make the sauce, put the brown sugar, butter, and cream in a pan and heat gently for about 5 minutes. Remove the pudding from the oven, add half the sauce, and place under a hot broiler until it bubbles. Serve the remaining sauce separately.
Title: Lickable Wallpaper
Ingredients:
- 1 water
- 1
Instructions:
1. Pour drink powder into cup.
2. Add water to powder.
3. Get some clean paint paintbrushes. Paint mixture onto paper.
4. Let it dry for one day.
Title: Citrus Sandwich Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 14 unsalted butter
- 1 sugar
- 1 lemon zest
- 2 orange zest
- 2 fresh lemon juice
- 1/4 unsalted butter
- 1 powdered sugar
- 6 heavy cream
- 1 1/2 salt
- 1
Instructions:
1. Make the dough: in a bowl, whisk the flour, baking powder, and salt together; set aside.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar together on med-high speed until well combined, about 1 minute.
3. Beat in the egg yolk and citrus zest.
4. On low speed, add the flour mixture and mix just until blended.
5. Scrape the dough onto a work surface and gather it up into a disk; wrap the disk in plastic wrap and refrigerate for at least 2 hours, until firm.
6. Cut and bake the cookies: position two racks near the center of the oven; preheat oven to 350°; line two baking sheets with parchment paper or foil.
7. Place the chilled dough on a lightly floured work surface and sprinkle it lightly with flour.
8. Using a rolling pin, roll the dough out to a thickness of 1/8 inch.
9. Using a 1 ½ inch scalloped cookie cutter, cut out as many cookies as possible from the dough.
10. With a 1/2-inch round cookie cutter, cut out the centers of half of the cookies (these will be the tops).
11. Stack and press together the scraps and chill for 15 minutes before rerolling.
12. Carefully transfer the cookies to the prepared baking sheets, spacing them ½ inch apart and placing the tops and bottoms on separate sheets (the tops will take a minute or so less to bake than the bottoms).
13. Sprinkle the cookies with coarse sugar; bake cookies, two sheets at a time, for 9-11 minutes, or until lightly browned on the bottom (not on top).
14. Transfer cookies to wire racks and cool completely.
15. Make the filling: in a small saucepan, bring the orange and lemon juices to a boil over high heat; boil for 3-5 minutes, until reduced to about 1 tablespoon; let cool completely.
16. In the bowl of an electric mixer, using the paddle attachment, beat the butter, powdered sugar, cream, salt, and cooled citrus juices on medium speed until smooth.
17. Assemble cookies: Spread about 1 teaspoon of filling onto the bottom of bone of the whole cookies.
18. Top with one of the cut-out cookies, right side up, and press the cookies lightly together.
19. Repeat with the remaining cookies and filling.
20. Serve cookies at room temperature or chilled.
Title: Chocolate Cake Dripping With Chocolate Sauce
Ingredients:
- 8 butter
- 8 caster sugar
- 4 eggs
- 1 vanilla extract
- 6 self-raising flour
- 2 cocoa powder
- 4 boiling water
- 1 cocoa powder
- 1 golden syrup
- 4 icing sugar
- 1
Instructions:
1. Cream the butter and caster sugar until white and fluffy.
2. Beat each egg individually into the mix.
3. Stir in the vanilla extract.
4. Sieve the flour and cocoa powder together and fold in gently.
5. Line two 9" cake tins with greaseproof paper and evenly pour the mixture into both.
6. Pre heat the oven to gas mark 5/190°C/375°F and cook for 25 minutes.
7. Turn the tins after 15 minutes so that the cakes rise evenly.
8. Cool on a wire rack.
9. For the sauce mix the boiling water and cocoa powder together in a saucepan.
10. Add the golden syrup and icing sugar.
11. Bring to the boil stirring so as not to burn the sugar.
12. Allow to cool, it will thicken as it cools.
13. Cover one cake sandwich with the strawberry jam and place the other on top.
14. Cover with the chocolate sauce.
Title: Lemon Pound Cake
Ingredients:
- 1 cream cheese
- 3/4 butter
- 1 1/2 margarine
- 1 1/2 sugar
- 4 vanilla
- 1 eggs
- 2 1/4 fresh lemon rind
- 1 1/2 cake-and-pastry flour
- baking powder
- icing sugar
Instructions:
1. Combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended.
2. Add eggs one at a time, mixing at low speed until well blended.
3. Add lemon rind.
4. Gradually add flour and baking powder combined, mixing at a low speed until well blended.
5. Spread batter in a greased and floured 9" tube or bundt pan.
6. Bake at 325 for about 70 minutes or until cake tests done.
7. Cool 10 minutes; remove from pan.
8. If desired, sift icing sugar over cake when cool.
Title: Chocolate-Dipped Shortbread
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1/3 cornstarch
- 1/4 brown sugar
- 1/3 vanilla extract
- 1 butter
- 1/4
- 4
- 2
- 1/3
Instructions:
1. A food processor makes beating easy.
2. Beat 1/2 cup butter with flour, cornstarch, sugar, ground almonds, and vanilla. When dough begins to clump, take it up and shape into a cylinder. Divide dough into 4 equal portions. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches in diameter. Gently roll on a smooth surface to smooth out wrinkles and cracks. Cut each rope into 2-inch lengths and place on ungreased baking sheets. Bake in a preheated 350° oven for 18 to 20 minutes, or until just golden on bottoms. Cool on wire racks.
3. In a double boiler over hot water, combine semisweet chocolate with 2 tablespoons butter. Heat over low heat, stirring occasionally, until chocolate is melted and well blended. Dip half of each cookie into the chocolate, then dip into chopped almonds. Place on wire rack over waxed paper for drips. Let cool until chocolate is set.
4. Makes about 2 1/2 dozen cookies.
Title: Lemon-Nut Biscotti
Ingredients:
- 1/3 butter
- 2/3 granulated sugar
- 2 baking powder
- 2 eggs
- 4 lemons, rind of
- 1 vanilla
- 2 all-purpose flour
- 1 1/2 unsalted pistachio nuts
- 1 powdered sugar
- lemon juice
- milk
Instructions:
1. Line 2 cookie sheets with parchment paper or light grease the cookie sheets; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add granulated sugar, baking powder, and 1/2 teaspoon salt; beat until combined, scraping side of bowl occasionally.
4. Beat in eggs, lemon peel, and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour and the pistachio nuts.
7. On alightly floured surface, divide dough into 3 portions.
8. Shape each portion into an 8-inch-long loaf.
9. Place loaves at least 3 inches apart on prepared cookie sheets.
10. Flatten loaves to about 2-1/2 inches wide.
11. Bake in a 375 degree F oven for 20 to 25 minutes or until golden and tops are cracked.
12. (Loaves will spread slightly.).
13. Let stand on cookie sheets on wire racks for 30 minutes.
14. Reduce oven temperature to 325 degree F.
15. Transfer loaves to a cutting board.
16. Cut each loaf diagonally into 1/2-inch-thick slices.
17. Place slices, cut sides down, on the same parchment-lined or greased cookie sheets.
18. Bake in a 325 degree F oven for 8 minutes.
19. Turn slices over and bake 8 to 10 minutes more or until dry and crisp.
20. Transfer to wire reacks; cool.
21. For icing, stir together powdered sugar and enough lemon juice or milk (1 to 2 tablespoons) to make icing of drizzling consistency.
22. Drizzle over biscotti.
23. Let stand until frosting is set.
24. Makes about 36 cookies.
25. Make-Ahead Tip: Prepare Lemon-Nut Biscotti as directed through Step 3, except do not drizzle with icing.
26. Transfer to self-sealing freezer bags or arrange in layers separated by waxed paper in a freezer container.
27. Seal, label, and freeze up to 3 months.
28. To serve, thaw biscotti at room temperature 15 minutes.
29. Drizzle with icing.
Title: Chewy Molasses Spice Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 ground ginger
- 1/2 ground cinnamon
- 1/4 salt
- 1/4 ground pepper
- 1/8 ground cloves
- 1/8 ground mustard
- 1/2 butter
- 3/4 margarine
- 1/2 dark brown sugar
- 1 molasses
- 1 egg
- vanilla
Instructions:
1. Preheat oven to 350 Degrees Fahrenheit.
2. Stir all dry ingredients together in one bowl.
3. In separate bowl with mixer at medium speed beat butter and brown sugar till smooth.Beat in molasses till smooth. Reduce speed to low beat in egg and vanilla.Beat in dry combined ingredients until combined. Occasionally scrapping with a rubber spatula.
4. I roll dough into balls about thee size of a small walnut on an ungreased cookie sheet about 3 inches apart. I prefer to use parchment paper for easier cleanup.
5. Bake cookies 10-15 minutes until flattened and evenly browned. Cool on cookie sheet about 2 minutes. With wide spatula transfer to wire cooling racks to cool completely.
6. Repeat with remaining dough.
7. My wife likes to dip half the cooled cookie in chocolate to give it some added sweetness and dress them up.
Title: Cream Trifle for Two
Ingredients:
- 5/8 golden syrup
- 1 rum
- 2 sponge cake fingers
- 2 strawberries
- 1 gooseberry
- lemon
Instructions:
1. Pur cream into a small mixing bowl and mix in warmed golden syrup and rum.
2. Slice sponge fingers and place in the bottom of two individual serving bowls.
3. Pour cream mixture over and cover with sliced fruit.
4. Chill for 1 hour.
5. Sprinkle lemon juice over just before serving.
Title: Pistachio Baklava
Ingredients:
- 1 pistachios
- 3 walnuts
- 1 1/3 sugar
- 2 cinnamon
- 1 phyllo dough
- 1 1/4 unsalted butter
- 3/4 honey
- 2 fresh lemon juice
Instructions:
1. Preheat oven to 300.
2. Chop pistachios in food processor until finely chopped.
3. Add walnuts, 2/3 cup sugar, and cinnamon and process until the texture of coarse meal, pulsing out any lumps. Set aside.
4. Lightly fit 1 phyllo sheet in the bottom of a lightly greased 13x9 dish, trimming to fit if needed.
5. Brush well with melted butter.
6. Continue with 7 more sheets, brushing each sheet well with butter.
7. If butter hardens, just microwave briefly to soften.
8. Scatter a generous 1/3cup nut mixture over phyllo.
9. Add 2 more sheets, brushing each well with butter.
10. Add another 1/3 cup nut mixture and continue layering until all nut mixture is used, finishing with a layer of remaining phyllo, brushing each sheet with melted butter.
11. Place baklava in freezer for 10 minutes for easier cutting.
12. Slice in 2" wide diamond-shaped pattern. (or squares if that is easier).
13. At this point it my abe wrapped with heavy duty aluminum foil and frozen if desired.
14. Set baking dish on middle oven rack and place a shallow pan of water underneath.
15. Bake for 2hrs and 10 minutes or until golden brown.
16. Frozen baklava can be baked uncovered the same way for 2 and 1/2 - 3hrs. or until golden brown.
17. Combine remaining 2/3 cups sugar, 2 cups water, honey and lemon juice in a large saucepan.
18. Bring to boil over high heat, reduce to low and simmer uncovered 20 minutes.
19. Pour into spouted measuring cup and cool to room temperature.
20. Drizzle syrup evenly over baklava.
21. Cool to room temperature, cover loosely with foil and let stand overnight before serving.
Title: Roasted Pears With Brown Sugar and Vanilla Ice Cream
Ingredients:
- 1/3 dark brown sugar
- 1/3 unsalted butter
- 3 bosc pears
- 3 vanilla ice cream
Instructions:
1. Preheat the oven to 400 degrees F.
2. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
3. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
4. The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
Title: Blueberry Protein Muffins or Cookies
Ingredients:
- 4 blueberries
- 1 vanilla
- 1 oats
- 1/2 cornstarch
- 1 Splenda granular
- 1/2
- 2
Instructions:
1. Combine all ingredients until blended well.
2. Mix in blueberries and drop by the spoonful onto a greased cookie sheet (or into muffin holders).
3. Bake at 375 degrees for thirteen minutes.
4. Makes 12 muffins or 12 cookies.
Title: Eccles Cakes
Ingredients:
- 4 currants
- 4 sultanas
- 2 white sugar
- 2 brown sugar
- 1 butter
- 1 water
- 1 marmalade
- 1 mixed spice
- 1 golden syrup
- 8 puff pastry
Instructions:
1. Place currants, sultanas, white sugar, brown sugar, butter, water, marmalade, mixed spice,and golden syrup in a saucepan.
2. Gently bring to the boil, simmer for a minute, stirring constantly.
3. Set aside to cool.
4. Roll out the pastry; cut into squares about 4 inches square.
5. Place a heaped dessert spoon of the mixture in the middle.
6. Fold pastry over and gently flatten so that they are about half an inch thick.
7. Slash gently 2 or 3 times with a knife.
8. Bake on a lined tray in a hot oven for about 10 minutes until they are golden brown.
Title: State Fair Funnel Cakes
Ingredients:
- 2 eggs
- 1 1/2 milk
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 1/2 salt
- 1/4 powdered sugar
Instructions:
1. In a mixing bowl combine eggs and milk and vanilla.
2. sift dry ingredients together and add to egg mixture beating until smooth.
3. test batter to see if it flows evenly through funnel. If to thick add milk, if to thin add flour.
4. Pour about 2 cups cooking oil in 8 inch skillet and heat to about 360 degrees.
5. cover funnel tip with finger and add about 1/2 cup or so to funnel.
6. uncover funnel tip and release into hot oil in spiral patterns.
7. Fry until golden (about 2 or 3 mins). flip and fry other side (about 1 or 2 mins).
8. drain on paper towels and lightly dust with powdered sugar.
Title: Christmas Pudding Balls (No-Bake Cookies)
Ingredients:
- 2 1/2 walnuts
- 2 raisins
- 1/4 honey
- 1 fresh ginger
- 1 cinnamon
- 1 nutmeg
- 1 brandy
Instructions:
1. If you're using dried ginger, reconstitute according to package at this point.
2. Chop your walnuts in a food processor until smooth. (I like to bake them at 350 degrees for about 5 minutes first, to bring out the oils, but that's entirely optional).
3. Add your ginger and grind in the food processor until distributed. (make sure to add the reconstituting water if you're using dried ginger).
4. Add cinnamon and nutmeg to the mixture and blend for a few seconds to mix.
5. Finally, slowly add the raisins, then the brandy, and process until the mixture begins to clump and form a large ball in the processor. (you may not need all 2 cups of raisins; it depends upon the amount of oil in the walnuts -- and the amount of brandy you decide to use! I'm always a little heavy-handed when it comes to liquors in my cooking, hehe).
6. This next part is a little bit tedious. After kneading the honey into the mixture by hand, break off pieces of the dough with your thumb and index finger and roll into cherry-sized balls. These cookies are quite rich, so the smaller you make them the better. Make sure that they DO NOT TOUCH when you set them down, otherwise you're going to have to do it all over again. Also, if you find that it becomes difficult to roll the cookies, don't be afraid to wipe the oil off your hands.
7. Now for the fun part! Roll your cookies in powdered sugar, place in a cookie tin, and enjoy!
8. (I personally add this additional step: the day after you make the cookies, roll again in powdered sugar, then roll the sugared cookies around between your hands to give them a beautiful matte frosted finish. They almost look like marzipan if you do it just right; perfect for the holiday season!).
Title: Apple and Date Crumble Cake
Ingredients:
- 2 plain flour
- 1 ground ginger
- 2 butter
- 6 butter
- 6 caster sugar
- 3 eggs
- 6 self raising flour
- 2 dates
- 12 tart baking apples
Instructions:
1. Pre-heat oven to 375F, 190C, gas mark 5: butter an 8 inch (20cm) round springform tin and base-line with buttered baking parchment.
2. To make the crumble topping, sift the flour and ginger into a bowl and rub in the butter until the mixture resembles breadcrumbs (you don’t have to be too precise about this as the topping melts into the cake during baking): stir in the sugar and set aside.
3. For the cake mixture, cream the butter and sugar together until pale and fluffy; gradually beat in the eggs one at a time, adding a little of the flour with each egg to prevent curdling: fold the remaining flour and chopped dates into the mixture.
4. Spoon the cake mixture into the prepared tin and when it is all in the tin, finish off by making a slight hollow in the centre with the back of a spoon: layer the sliced apples evenly over the top of the cake mixture, pressing the slices down slightly as you work: scatter the crumble mix over the top.
5. Bake for 50 – 60 minutes until a skewer inserted in the centre comes out clean: cool the cake in the tin for 10 minutes, then serve warm with custard or cream.
Title: White Chocolate Fudge Cake
Ingredients:
- 18 1/4 water
- 1 1/4 vanilla extract
- 3 butter
- 1/3 vanilla extract
- 1
- 3
- 3/4
- 2
- 16
- 3
- 1
- 8
Instructions:
1. In a mixing bowl, combine the cake mix, water, egg whites, oil, and vanilla.
2. Beat on low for 2 minutes.
3. Stir in white chocolate. Pour into a greased 13x9x2 inch baking pan.
4. Bake at 350 for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 5 minutes.
6. Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter and stir until smooth.
7. Carefully spread over warm cake. Cool completely.
8. In a mixing bowl, beat frosting. Stir in white chocolate and vanilla. Fold in whipped topping and frost cake. Store in the refrigerator.
Title: Peach Puzzle Pie
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 2 baking powder
- 1/4 table salt
- 7 unsalted butter
- 1 egg
- 3/4 dark brown sugar
- 6 table salt
- 3/4 water
- 1/4 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat oven to 400°F.
2. Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl.
3. Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate.
4. Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin.
5. In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches.
6. Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes.
7. Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.
Title: Butter Almond Cake
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 2 eggs
- 1 vanilla extract
- 1 1/2 salt
- 1/4 flour
- 1 1/2 sugar
- 3
- 1
Instructions:
1. Blend 1 1/2 cups sugar and melted butter.
2. Beat in eggs.
3. Stir in almond and vanilla extracts.
4. Add salt and flour and mix well.
5. Spread batter evenly in a greased-and-floured, 9-inch round pan.
6. Sprinkle with toasted almonds and sugar for garnish.
7. Bake at 350 degrees for 30 to 35 minutes.
8. (Toast almonds ahead or in oven while it is preheating.).
Title: Dad's Butter Tarts
Ingredients:
- 2 eggs
- 1 brown sugar
- 1 vanilla
- 1 corn syrup
- 1 sultana raisin
- 4 margarine
- 36
Instructions:
1. Mix all ingredients in a large bowl.
2. Fill tart shells and bake at 350°F for about 15 minutes.
Title: Natilla De Pina (Pineapple Custard)
Ingredients:
- 2 sugar
- 1/2 salt
- 1/4 cornstarch
- 1 nutmeg
- 1
- 2
- 1
Instructions:
1. Bring the pineapple juice to a boil in a small saucepan and reduce until it measures 1/4 of a cup; once reduced, cool and reserve.
2. Combine the milk, sugar and salt in a medium saucepan over medium heat and bring up to a simmer, stirring occasionally.
3. Dissolve the cornstarch into the cooled pineapple juice, whisk to make sure there are no lumps and then whisk into the simmering milk mixture.
4. Continue to simmer and stir until the mixture begins to thicken, about 10 minutes.
5. Add some of the milk mixture to the egg yolks, mix and then add the egg yolks to the pot, stirring all the while.
6. Raise the heat, bring the mixture to a boil, stirring constantly, until the mixture is very thick and puddinglike.
7. Remove immediately from the heat and pour into a dessert bowl. Refrigerate at least four hours or overnight.
8. Dust with nutmeg before serving.