lumicero/recipes-ing2inst huggingface dataset:
Title: Guava Crumble
Ingredients:
- 125 butter
- 140 margarine
- 40 cake flour
- 40 coconut
- 30 oats
- 10 sugar
- 410 baking powder
- guava
Instructions:
1. Preheat the oven to 180ºC (350ºF).
2. Using your fingertips, rub the butter into the flour till well blended.
3. Add the remaining ingredients, except the guavas.
4. Press half the mixture into a greased pie dish or small (about 10 cm in diameter) loose-bottomed quiche tins.
5. Place guava halves cut side down in the dish or tins.
6. Crumble the remaining flour mixture on top and bake for 20-25 minutes or till the crust is golden brown.
7. Serve with cream or custard.
Title: Wwm's Lightened Almond Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3 eggs
- 1/2 granulated sugar
- 1/4 margarine
- 3/4 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray a 10" tube pan with nonstick spray; set aside.
2. On wax paper, combine flour, powder and salt; set aside. In large bowl with mixer on high, beat egg yolks, sugar and margarine till pale yellow.
3. With mixer on lowest speed, gradually add flour mixture, alternating with juice concentrate till well blended. Add almond and vanilla extracts; beat till combined.
4. In small bowl, with clean beaters and mixer on high, beat egg whites untill stiff peaks form. Gently fold into batter till no streaks of white remain.
5. Pour batter into prepared pan. Baked 50-55 minutes or till toothipick inserted into center comes out clean. Let cool on rack 15 minutes. Run knife around sides of pan; invert cake onto rack and cool completely.
Title: Cranberry-Apple Crumble
Ingredients:
- 1/2 dried sweetened cranberries
- 1 fresh lemon juice
- 4 braeburn apples
- 1/4 all-purpose flour
- 6 brown sugar
- 6 oats
- 1 ground cinnamon
- 1/4 salt
- 1/8 ground nutmeg
- 3 butter
- 4 light vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. To prepare filling, combine first 3 ingredients and toss well. Place apple mixture into 11X7 baking dish coated with cooking spray.
3. To prepare topping, lightly spoon the flour into a dry measuring cup and level with a knife. Combine flour and the next 5 ingredients (through the nutmeg), stirring with a whisk. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse corn meal. Sprinkle topping over apple mixture. Bake at 350 degrees for 30 minutes or until filling is bubbly and topping is golden brown.
4. Serve with Vanilla ice cream.
Title: Fresh Fruit Fool
Ingredients:
- 500 plums
- 1/2 gooseberries
- 2 caster sugar
- 2/3 water
- 1 egg
- 1 vanilla extract
- 1/2 pistachio nuts
- 1 1/4
- 2
Instructions:
1. Prepare the fruit according to the type - peel, core and slice apples; trim and chop rhubarb; halve and stone plums; top and tail gooseberries.
2. Place the prepared fruit in a saucepan with 3/4 of the caster sugar and the water. Cover and cook over medium heat for 20 minutes, or until the fruit is very soft.
3. Meanwhile, to make the custard, bring the pouring cream almost to the boil; lightly whisk the egg and egg yolk in a bowl with the remaining sugar, then stir in the hot cream and vanilla extract; place the bowl over a saucepan of gently boiling water and stir the mixture until it thickens enough to hold a slight trail and thinly coat the back of a spoon lifted out of the custard mixture. TAKE CARE NOT TO OVERHEAT the custard mixture or it may curdle.
4. Remove the bowl from the saucepan and cover the surface closely with plastic wrap, right on the surface, to prevent a skin from forming. Allow the custard to cool then chill in the refrigerator.
5. Purée the cooked fruit in a food processor or blender, or pass it through a nylon sieve. Chill the purée for at least 1 hour.
6. Whisk the cream in a large bowl until it holds soft peaks.
7. Combine the custard with the fruit purée and fold it gently into the whipped cream.
8. Spoon the fool into tall glass parfait glasses and chill for 2 hours.
9. To serve, sprinkle with pistachio nuts or decorate with flowers, and serve with my Shortbreads Recipe #139166.
10. Variations: See Soft-fruit Fool Recipe #139165.
Title: Apple-Cinnamon Upside-Down Cake
Ingredients:
- 10 unsalted butter
- 1/2 light-brown sugar
- 3 gala apples
- 1 fresh lemon juice
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them).
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
3. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture.
4. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim).
5. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Title: Russian Tea Cakes With Chocolate
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 vanilla
- 2/3 flour
- 2 chocolate chips
- 1 1/2 chocolate chips
- 1/2
Instructions:
1. Cream buter and sugar. Add vanilla.
2. Gradually beat in flour (and nuts).
3. Stir in 1 1/2 cups chocolate chips. Shape into balls.
4. Bake at 350° for 10-12 minutes or until golden on the bottoms.
5. Cool and drizzle with remaining melted chocolate chips.
Title: Balsamic Strawberries
Ingredients:
- 2 fresh strawberries
- 2 1/2 sugar
- 1 fresh ground black pepper
- 1/4 lemon zest
Instructions:
1. Combine strawberries, balsamic vinegar, sugar and pepper 30 minutes to 1 hour prior to serving.
2. Set aside at room temperature.
3. When ready to serve, dust lightly with lemon zest and enjoy.
Title: Mother's Joe Froggers
Ingredients:
- 7 flour
- 1 salt
- 1 ginger
- 1 clove
- 1/2 allspice
- 3/4 water
- 1/4 rum
- 2 baking soda
- 2 dark molasses
- 8 butter
- 2 sugar
Instructions:
1. Sift flour with salt, ginger, cloves, nutmeg and allspice.
2. Combine water with rum.
3. Combine soda with molasses.
4. Cream butter and sugar.
5. Add sifted ingredients, water mixture and molasses mixture in 2 batches to creamed mixture, blending well after each addition.
6. Chill dough, preferably overnight.
7. Roll to 1/4 inch thickness on floured surface.
8. Cut with -- and it ends --
9. So I will guess cookie cutters.
10. I suspect they are baked at 350 for 8-12 minutes.
Title: Kringler
Ingredients:
- 1 flour
- 1/2 butter
- 1 water
- 1/2 butter
- 3 eggs
- 1 flour
- 1 butter
- 1/2 powdered sugar
- 1
- 3
Instructions:
1. For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
2. Each strip should be about 3" wide and the length of the cookie sheet.
3. Bring to a boil: 1 cup water and 1/2 cup butter.
4. Pull mixture off stove and quickly add 3 eggs, beating after each addition.
5. Add 1 TB almond extract and one cup flour.
6. Divide mixture in half and spread over bottom layer.
7. Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
8. Slice into1-1 1/2 inch slices.
Title: Orange Carrot Cake With Orange Cream Cheese Frosting
Ingredients:
- 1 French vanilla pudding mix
- 1 ground cinnamon
- 2 ground nutmeg
- 1/2 allspice
- 1/2 ginger
- 1/4 carrots
- 1 golden raisin
- 1/2 coconut
- 3 orange zest
- 1 cream cheese
- 1/2 butter
- 2 orange zest
- 1 confectioners' sugar
- 1/2
- 1
- 4
Instructions:
1. CAKE:
2. In a large mixing bowl, combine the cake mix, pudding mix, cinnamon, nutmeg, allspice and ginger.
3. Mix well.
4. Slowly add the orange juice and oil and mix until well blended.
5. Once this batter is well blended, add the carrots, raisins, coconut and orange zest.
6. Blend well.
7. Pour the batter evenly into 2 cake pans (9 inch) which have been well coated with Baker's Joy or similar coating spray with flour.
8. Bake at 250 degrees for 45-50 minutes (this allows the cakes to rise more evenly by using the lower temp). They are done when a toothpick inserted in the center comes out cleanly.
9. Cool 10 minutes on a wire rack.
10. Transfer the first layer to your cake plate and top that layer with about 1 cup of frosting.
11. Place the 2nd layer on top and ice cake with the remaining frosting.
12. Garnish with chopped walnuts and orange curls.
13. Chill if not serving immediately.
14. FROSTING:
15. In a large mixing bowl, combine the cream cheese and butter and whip for about 3 minutes until light and fluffy.
16. Add the orange juice, orange extract and orange zest and mix well.
17. Slowly add the confectioners sugar, 2 cups at a time and mix well between additions.
18. Once the frosting has reached a good spreading consistency, frost your cake according to the directions.
Title: Chocolate Ganache Frosting
Ingredients:
- 14 chocolate
- 1 1/4 butter
- 1/4 powdered sugar
- 3 salt
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
2. Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.
Title: Lemon Pots De Creme
Ingredients:
- 2 eggs
- 8 sugar
- 1 1/4 - 1 1/2 lemon zest
- 1 fresh lemon juice
- 1 heavy cream
- 2 1/2
Instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, vigorously whisk the eggs, yolks, and sugar together.
3. When the mixture is thoroughly blended, whisk in the lemon juice, then the cream.
4. Pour the mixture through a fine-mesh strainer.
5. Add the lemon zest.
6. Pour the mixture into 8 6-oz. custard cups or ramekins.
7. Place them in a baking pan and add enough hot water to come halfway up the sides of the cups.
8. Cover the pan loosely with foil and bake until the custard is just set, 40 to 45 minutes. The custard should still be soft in the center when lightly shaken. (It will continue to set as it cools.).
9. Remove from the baking pan and cool.
Title: Oreo and Peanut Butter Brownie Cupcakes
Ingredients:
- 1 water
- 1/3 canola oil
- 1/3 eggs
- 2 creamy peanut butter
- 24
- 1/2
Instructions:
1. Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners.
2. Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
3. Makes 12 servings.
Title: Spiced Prunes in Red Wine
Ingredients:
- 3 whole cloves
- 6 whole black peppercorns
- 1 cinnamon stick
- 2 lemon zest
- 2 dry red wine
- 1/2 sugar
- 20 prunes
- 1/4 mascarpone cheese
Instructions:
1. Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine.
2. Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes.
3. Bring to a boil over medium-high heat, reduce to a simmer.
4. Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat.
5. Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.
Title: Kirsch-Sahne-Torte
Ingredients:
- 6 eggs
- 150 sugar
- 120 white flour
- 20 cocoa powder
- 1 salt
- 600 fresh cherries
- 2 heavy whipping cream
- 4 sugar
- 8 chocolate
- 50
Instructions:
1. Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar.
2. For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake).
3. Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside.
4. Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream.
5. Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries.
6. Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it.
7. Chill cake in refrigerator to firm up whipped cream frosting.
Title: Zucchini Chocolate Cake With Baked Topping
Ingredients:
- 1/2 butter
- 1/2 applesauce
- 1 1/2 brown sugar
- 2 white sugar
- 1 eggs
- 1/2 vanilla
- 1 milk
- 3 baking soda
- 1/2 baking powder
- 1/2 cinnamon
- 1 salt
- 2 1/2 flour
- 2 zucchini
- 1/2 brown sugar
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350. Grease a 13x9 cake or Bundt pan.
2. Cream first five ingredients.
3. Mix milk and baking soda in a measuring cup. Add to butter mixture.
4. In a separate bowl, sift or stir next five ingredients, and add to egg and milk mixture.
5. Beat until smooth, then stir in zucchini. Pour into prepared pan.
6. Sprinkle brown sugar and chocolate chips over the batter.
7. Bake at 350 for 45-50 minutes.
Title: Decadent Flourless Chocolate Cake
Ingredients:
- 6 eggs
- 1/2 brown sugar
- 400 dark chocolate
- 1 brandy
- 1 ground cinnamon
- 300 heavy cream
- 1 icing sugar
- 16 strawberries
- heavy cream
Instructions:
1. Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
2. Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
3. Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
4. Add the brandy, cinnamon and chocolate to the beaten egg mixture.
5. Lightly fold in the double thick cream to the mixture.
6. Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
7. Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
8. NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.
Title: Peanut Butter & Chocolate Brownies
Ingredients:
- 2 sugar
- 3/4 butter
- 1 flour
- 1/2 salt
- 4 eggs
- 1 vanilla
- 1/2 cocoa powder
- 1 white chocolate chips
- 1 peanut butter
- 1/2 butter
- 2 sugar
- 1/2 brown sugar
- 1/2 eggs
- 2 flour
- 3/4 salt
- 1/4
Instructions:
1. For Chocolate:
2. In a large bowl, cream butter, sugar, salt and vanilla.
3. Add beaten eggs, mix well.
4. Add cocoa powder. when well mixed fold in flour to form stiff dough.
5. Fold in nuts and white chocolate chips.
6. For Peanut Butter:
7. In medium bowl, cream butter, sugar, brown sugar, salt.
8. Add beaten eggs. When well mixed add peanut butter and mix well.
9. Fold in flour to make a stiff dough.
10. In a 9x13 pan layer 1/2 of chocolate evenly in bottom of pan.
11. Spoon peanut butter cream on top of chocolate in several places around the pan. smooth with spatula trying to cover all the chocolate.
12. Spoon rest of chocolate on top of peanut butter in several places around pan. Smooth with spatula trying to cover all the peanut butter.
13. Bake @ 350 degrees F for about 30 minutes or until toothpick inserted in center comes out clean. If you like a gooey brownie stop baking when tooth pick comes out a little dirty but not wet.
14. I cut my pan 4 rows by 3 rows, yielding 12 pieces.
Title: Tried and Tested Favorite Chocolate Cake
Ingredients:
- 4 flour
- 2 baking powder
- 1 baking soda
- 3 sugar
- 1 vanilla
- 1 eggs
- 4 coffee
- 2 water
- 2
- 1 1/2
Instructions:
1. Mix all dry ingredients.
2. Add the rest, mix well.
3. Pour into 8"x11" pan.
4. Bake for 1 hour at 350.
Title: 3 Minute "Cup" Cake
Ingredients:
- 1 butter
- 8 dark chocolate
- 3/4 all-purpose flour
- 3/4 sugar
- 1 orange zest
- 1 salt
- 4 eggs
Instructions:
1. Melt the chocolate and butter in a double boiler or 60 seconds in a microwave. Set aside.
2. Whisk together flour, sugar, orange zest, salt, and eggs.
3. Whisk in the chocolate mixture.
4. Divide the batter between 4 large or 6 medium microwave safe mugs.
5. Microwave on high for approximately 50 seconds, may take more time depending how "molten" you want as well as the number of mugs and the power of your microwave.
6. Cool for at least 30 seconds and serve with a dollop of ice cream (recommendation was salted caramel).
Title: Ultimate Chocolate Cookies Recipe!
Ingredients:
- 125 dark chocolate
- 125 butter
- 75 light brown sugar
- 50 white sugar
- 1 vanilla extract
- 1 egg
- 2 flour
- 150 cocoa powder
- 30 bicarbonate of soda
- 1 salt
- 1/2
Instructions:
1. melt the darkchoco.
2. In a bowl, mix 125g soft butter.75g light brown sugar.50g white sugar with a machine.
3. In the meantime, you can combine 150g flour.30g cocoa, sieved.1 teaspoon bicarbonate of soda.½ teaspoon salt together in a bowl. mix it with spoon to form a dry mix.
4. Add 1 teaspoon vanilla extract.into the wet mix .MIX IT.
5. Add melted choco inside the wet mix.MIX IT.
6. 1 egg, cold from the fridge into wet mix.MIX IT.
7. Lastly add dry ingredients and 2 bags of choco chips into the wet mix.MIX IT.
8. Then use a ice-cream scoop or you can do it like me, using hand, turn it into small balls on a greased baking pan with baking paper(unless ur baking paper is non-stick).
9. Bake it!
10. *180 degrees 8mins to 10 mins for soft cookie.
11. * 180 degrees 15-18 mins for harder ones.
12. * depending on your oven, the time of the baking varies. The above one are for standard size. small oven i would encourage you to keep a lookout and shorten the time for around 2-3mins for the harder cookies. the size of your cookie matters as well. =)
13. Variations : you can add nuts if u want at the last step before baking. you can also use 1 pack of white chocolate and 1 pack of dark chocolate chips. You can also put M&Ms if u want!
14. *Note: Becareful and dont burn your cookies. unless you like the slightly burnt taste. Which is actually quite nice.
Title: Sheer Yakh (Afghan Ice Cream)
Ingredients:
- 1 -2 vanilla ice cream
- 1/2 rose water
- 1/8 - 1/4 pistachios
Instructions:
1. Pour 1/2 tsp of Rosewater over 1-2 scoops of Ice Cream.
2. Sprinkle finely chopped pistachios (unsalted) on the top of the Ice Cream. Enjoy!
Title: Ana Gourmet: Cinnamon Pumpkin Bundt Cake
Ingredients:
- 2 whole wheat flour
- 1 baking powder
- 2 baking soda
- 2 ground cinnamon
- 1 ground allspice
- 1/2 pumpkin pie spice
- 1 1/2 salt
- 1/2 canned pumpkin puree
- 1 1/2 water
- 3 maple syrup
- 1 liquid stevia
- 2/3 vanilla extract
- 1/3 apples
- 3 1/2 pumpkin pie spice
- 3
- 2
- 1/2
Instructions:
1. Preheat oven at 325°F Lightly grease a 10 inch bunt pan with cooking spray and set aside.
2. Combine and mix the dry ingredients in a bowl and set aside.
3. In a seperate large mixing bowl, combine and mix the wet ingredients.
4. Finely dice the apples and mix the peices with the 1/2 teaspoon of cinnamon in a small bowl and set aside.
5. Add the dry ingredients to the wet ingredients little by little and mix with electric mixer, scraping down the sides of the bowl with a rubber spatula if necessary. Mix until all of the ingredients are incorporated and moist. Stir in the diced apple with a spoon.
6. Pour the batter into the prepared bunt pan and bake it in the pre-heated oven for 80 - 90 minutes, or until toothpick inserted in centre comes out clean. Remove the cake from the oven and let it cool for 20 minutes, then remove from pan and place on wire rack to finish cooling. Slice and serve.
Title: Cream Cheese Coconut Filling (Bundt Cake)
Ingredients:
- 2 coconut
- 6 cream cheese
- 1 white chocolate chips
- 1/2
Instructions:
1. Cream the cheese.
2. Add coconut then mix.
3. What I did is drop the chocolate chips into the batter after I poured it into the bundt cake pan.
4. drop coconut/cream cheese mixture over the chips in the cake mixture.
5. then I dropped the nuts on top of that.
6. I used this with Recipe #249654 Dark Chocolate Cake - WOW!
Title: Low Fat Oatmeal Chocolate Chip Cookies
Ingredients:
- 4 butter
- 1/4 applesauce
- 1/2 brown sugar
- 1/4 white sugar
- 3/4 vanilla
- 3/4 wheat flour
- 1 1/2 oats
- 1/4 salt
- 1/2 baking powder
- 3/4 baking soda
- 1 egg
Instructions:
1. mix all ingredients dry and wet seperately then add choclate chips.
2. place in oven at 375 for 9 minutes or until done.
Title: Lemon Bread Pudding - Coyote Cafe, Santa Fe, Nm
Ingredients:
- 2/3 fresh lemon juice
- 1/2 sugar
- 2 egg
- 1 lemon zest
- 1 1/2 milk
- 1 sugar
- 1
- 1/2
- 6
- 4 1/2
Instructions:
1. Lemon Curd:.
2. Combine lemon juice, 1/2 cup sugar, 2 egg yolks, 1 egg and lemon zest in top of double boiler.
3. Whisk over boiling water until mixture is thick, about 8 minutes; do not boil. Cool. (Curd can be made 4 days ahead. Cover and refrigerate.).
4. Pudding:.
5. Preheat oven to 350°F
6. In large bowl, whisk milk, cream, sugar and 6 egg yolks to blend.
7. Cut bread into quarter slices. Place 1 bread quarter in bottom of each of six 3/4-cup ramekins or custard cups.
8. Divide lemon curd among ramekins.
9. Cut remaining bread pieces in half and arrange pieces over lemon curd, dividing evenly.
10. Divide milk mixture among ramekins. Let puddings stand until bread is soaked, pressing on bread occasionally to submerge, about 7 minutes.
11. Arrange puddings in heavy large baking pan. Add enough water to pan to come halfway up sides of ramekins. Bake until puddings begin to brown and are set in center, about 35 minutes.
12. Remove puddings from water and cool completely.
13. Refrigerate puddings until well chilled. (Can be made 1 day ahead. Keep refrigerated.).