lumicero/recipes-ing2inst huggingface dataset:
Title: Peppermint Gizz Shortbread Cookies
Ingredients:
- 1 butter
- 1/4 granulated sugar
- 1/4 pure vanilla extract
- 1 all-purpose flour
- 2 cornstarch
- 1/4 parchment paper
- 1 confectioners' sugar
- 1 -2 milk
- 1/8 pure vanilla extract
- 1/2
- 2
Instructions:
1. Mix butter, sugar, crushed candies and vanilla extract thoroughly using an electric mixer. Gradually blend in flour and cornstarch.
2. Form into 1-inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten with fingertips or a flat-bottomed drinking glass (dipped in confectioners sugar to prevent sticking).
3. Bake in a preheated 300°F oven for 25-30 minutes,or until bottoms begin to brown.
4. Combine confectioners' sugar, milk, vanilla, and peppermint extract; mix until frosting is smooth.
5. Cool for 5 minutes; remove to a wire rack to cool completely. When the cookies have finished cooling, drizzle with frosting and sprinkle with crushed candies. ENJOY!
Title: Nut Loaf
Ingredients:
- 4 white sugar
- 1 1/2 brown sugar
- 1 hot water
- 2 vanilla
- 1
Instructions:
1. Mix sugar, karo, and hot water.
2. boil until when tested in cold water it will crack.
3. pour over beaten whites of 2 eggs, stirring constantly.
4. until it is very stiff.
5. add vanilla and 1 cup nuts.
6. pour in pan or make into loaf.
Title: Fat-Free Molasses Cookies
Ingredients:
- 1 raisins
- 1/3 Splenda sugar substitute
- 1/2 white sugar
- 1/2 dark molasses
- 1/4 egg substitute
- 1/4 whole wheat flour
- 1 1/4 white flour
- 1 baking soda
- 2 ground cinnamon
- 1 powdered ginger
- 1 ground cloves
- 1/2 salt
- 1/4 sugar
- 1/4
Instructions:
1. Puree raisins and hot coffee in blender until smooth.
2. Transfer raisin/coffee mixture to a large bowl.
3. Add egg substitute, molasses and sugar to raisin mixture and blend together.
4. Add cinnamon, ginger, cloves to bowl and stir.
5. Add flour, baking soda and salt to blended raisin mixture and stir together by hand until all ingredients are incorporated. Note, this is easier to do by hand using a table knife or a spatula than it would be to tax a small hand mixer.
6. Cover the mixture with plastic wrap and chill the dough for 2 - 3 hours.
7. Preheat oven to 350°F
8. Scoop dough by rounded tablespoons and roll into a ball. Roll the dough balls in the 1/4 cup sugar to coat and place on ungreased cookie sheet 2" apart.
9. Bake for 8 to 12 minutes or until set, but still soft in the center.
10. Cool for 1 minute, then remove from cookie sheets and let cool completely on a baking rack.
Title: Brown Sugar Pound Cake With Rum
Ingredients:
- 1 butter
- 2 dark brown sugar
- 1 sugar
- 6 eggs
- 3 flour
- 1/2 salt
- 1/2 baking powder
- 1 milk
- 2 vanilla
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 sugar
- 1/2 light corn syrup
- 2 dark rum
- 3
Instructions:
1. Preheat the oven to 325°F.
2. Grease and flour a 10-inch tube pan.
3. Cream butter and slowly add sugar to the soft butter.
4. Beat, till very light and fluffy.
5. Add eggs, one at the time, beating well after each addition.
6. Add vanilla.
7. Combine dry ingredients.
8. Add to butter alternating with the milk.
9. End with the flour mix.
10. Fill in prepared pan.
11. Bake for 1 hour and 35-40 minutes, or until toothpick comes out clean.
12. Cool cake completely; then remove from pan.
13. Tip: At this stage, you might want to wrap the cake in plastic wrap and let it rest for a day, as this will make it moister.
14. For the sauce, combine cream, butter, sugar, corn syrup and rum in a sauce pan.
15. Bring to a boil over medium heat, whisking occasionally.
16. Cover and continue to boil for 1 minute to wash down the sugar crystals from the side.
17. Wash the sides with a wet brush to clear off all sugar.
18. Uncover and boil for 3-4 minutes without stirring.
19. Cool lightly and drizzle over cake.
Title: Italian Biscotti Di Noci
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 unsalted butter
- 2 1/4 flour
- 3 eggs
- 1 2/3 brown sugar
- 2 3/4 walnuts
- 3 vanilla extract
- 1 salt
- icing sugar
Instructions:
1. Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
2. Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
3. Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
4. Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
5. Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
6. Fill the dough with the prepared filling until about 3/4 full.
7. Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
8. Dust with icing sugar once cooled.
Title: Cannoli Refrigerator Cake
Ingredients:
- 1 cream cheese
- 1 ricotta cheese
- 1/2 sugar
- 1 vanilla
- 2 Cool Whip
- 1
- 60
- 1
Instructions:
1. With an electric mixer on medium, beat cheeses, sugar and vanilla in large bowl until well blended.
2. Add chocolate and mix well.
3. Stir in slowly 2 cups of whipped topping.
4. Spread 2 cups of mixture on the bottom of a 9x13 pan.
5. Top with 30 wafers, drizzle caramel mixture over wafers, and then another layer of the mixture. Repeat again with layers of wafers, caramel, and mixture.
6. Top with any remaining whipped topping.
7. Refrigerate for at least 4 hours before serving.
Title: Grandma's Cheese Flan
Ingredients:
- 3/4 sugar
- 1 water
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 cream cheese
- 4 eggs
- 1 vanilla
- 1 salt
Instructions:
1. Preheat oven to 350°F and heat sugar and water in a small, heavy-duty saucepan over medium-low heat.
2. Don’t stir with spoon. Swirl saucepan for 3 to 4 minutes or until sugar is dissolved and caramel colored.
3. QUICKLY pour into bottom of a flan mold.
4. Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
5. Blend until smooth.
6. Pour mixture into the prepared casserole dish (over the cooled caramel).
7. Place casserole in a 13x9-inch baking dish; fill 13x9 baking dish with warm water to 1-inch depth.
8. Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
9. Remove flan from hot water.
10. Cool at room temperature in casserole on wire rack.
11. Refrigerate for several hours or overnight.
12. Run knife around rim; gently shake to loosen.
13. Invert into serving dish.
Title: Scottish Shortbread
Ingredients:
- 1 butter
- 1/2 icing sugar
- 2 flour
- 1/2 baking powder
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix all ingredients together until just blended.
3. Line a 9" X 9" baking pan with foil. Spray lightly with non-stick spray.
4. Press dough into pan.
5. Poke with a fork or drag fork across the top to make a pattern.
6. Bake for 35-40 minutes. Remove BEFORE cookie gets browned. It will continue to cook a bit after removal.
7. Carefully remove from the pan by lifting the foil right out of the pan.
8. On a flat surface, cut the cookie into small bites sized pieces while it is still hot. If you wait too long, the cookie will only crumble.
Title: N'awlinz Bread Pudding
Ingredients:
- 3 eggs
- 4 sugar
- 1 1/4 vanilla
- 1/2 nutmeg
- 1 1/4 cinnamon
- 1 1/4 butter
- 1/4 milk
- 3 raisins
- 1/2 confectioners' sugar
- 1/2 rum
- 2 vanilla
- 1
- 6
- 1
Instructions:
1. Beat eggs, add sugar and spices and beat again.
2. Add milk and beat again.
3. Stir in raisins an nutmeats or any other canned or dried fruit except pineapple(eggs must be increased if pineapple is added.)
4. Cube bread, pour beaten mixture over bread in baking pan. Let rest 15 minutes.
5. Bake in a preheated 350 degree oven until the center firms.
6. Rum Sauce. Beat egg yolks, add confectioner's sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.
Title: Rose's Hummingbird Cake
Ingredients:
- 3 all-purpose flour
- 2 granulated sugar
- 1/2 salt
- 2 baking soda
- 1 ground cinnamon
- 3 eggs
- 1 1/4 vanilla extract
- 1 1/2 bananas
- 4 -6 crushed pineapple
- 1 pecans
- 3/4 black walnut
- 1/4 cream cheese
- 1 cream cheese
- 1 unsalted butter
- 1/2 confectioners' sugar
- 3 3/4 vanilla extract
- 1 pecans
- 3/4 walnuts
- 1/2 pecans
- walnut halves
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
2. To make the cake, sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl. Add eggs and vegetable oil. Stir until dry ingredients are moistened. Do NOT beat with a mixer. Stir in vanilla, the crushed pineapple, the reserved 1/4 cup pineapple juice, the chopped black walnuts, and the chopped pecans, then add the chopped or mashed bananas. Spoon the batter into prepared cake pans. Bake for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes, then turn cakes out onto cooling racks. Cool completely before frosting.
3. For the Cream Cheese Frosting, beat cream cheese and butter at low speed with an electric mixer until creamy. Gradually add confectioners' sugar, a little at a time, beating at low speed just until smooth. Add the vanilla , and beat on medium speed until light and fluffy, about 1 minute. Stir in the 3/4 cup toasted and coarsely chopped pecans or walnuts.
4. Frost the tops of all 3 cake layers. Place one frosted layer on a cake plate, top with second frosted cake layer, then top second cake layer with the third frosted cake layer. Frost sides of cake. Place either the 1/2 cup toasted and coarsely chopped pecans on the center of cake or place several walnut halves around edges of cake for garnish. Store cake in the refrigerator and serve at room temperature.
5. Enjoy it the next day with a cup of coffee.
Title: Banana Pumpkin Pudding
Ingredients:
- 3 bananas
- 1/2 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1/4 clove
- 2 pumpkin puree
- 3 eggs
- 1 evaporated milk
- 3/4
- 1
Instructions:
1. Heat oven to 350 degrees F and butter a 1 1/2 quart casserole dish.
2. Peel and slice the bananas lengthwise and cover the bottom of the casserole with the sliced bananas.
3. Mix together the brown sugar,salt, cinnamon, ginger, nutmeg and cloves.
4. Beat the spice mixture into the pureed pumpkin.
5. Beat together the eggs, evaporated milk& the whole milk.
6. Gradually stir the liquid into the pumpkin mixture, mix well.
7. Pour over the bananas into the casserole.
8. Bake for apprx 1 hour or until a knife comes out clean when inserted in the center Serve with a good dollop of whipped cream on top.
Title: Baked Mango
Ingredients:
- 4 mangoes
- 600 red wine
- 50 caster sugar
- 2 vanilla beans
Instructions:
1. Preheat the oven to 170C, 325F, Gas Mark 3.
2. Remove skin from the mangoes and slice in two removing the seeds.
3. Arrange the mango halves in a deep oven-proof casserole, hollow sides up, together with the sugar and vanilla pods.
4. Pour the wine over the mangoes and bake for 30-40 minutes.
5. Remove from the oven, allow to cool then chill well before serving.
Title: Croatian Plum Dumplings (Knedli Od Sljiva)
Ingredients:
- 1800 potatoes
- 400 flour
- 100 butter
- 100 semolina
- 2 eggs
- 1/2 nutmeg
- 7 salt
- 1000 plums
- 50 butter
- 80
Instructions:
1. Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
2. Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
3. The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
4. Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn’t be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
5. At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don’t touch. After they freeze, you can put them in a bag.
6. If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
7. In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
8. You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
9. When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don’t like it that way.
Title: Toasted Bread and Bittersweet Chocolate
Ingredients:
- 1 baguette
- 4 bittersweet chocolate
- 1 extra virgin olive oil
- coarse sea salt
Instructions:
1. Preheat the broiler and position a rack 8 inches from the heat.
2. Spread the baguette slices on a baking sheet and broil until toasted, about 30 seconds.
3. Turn the slices over and set a square of chocolate on each one.
4. Broil just until the bread is golden and the chocolate is beginning to melt (about 30 seconds).
5. Transfer the chocolate toasts to plates and drizzle with the olive oil.
6. Lightly sprinkle sea salt on the chocolate and serve right away.
Title: Sweet Cherry Dessert
Ingredients:
- 2 cherry pie filling
- 1 butter
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease 9x13 baking dish.
3. Spread cherry filling in baking dish.
4. Evenly distribute about 1/2 to 3/4 of the dry cake mix over the cherry filling.
5. Drizzle the melted butter over the cake mix.
6. Top with nuts if you like, but we like it best without.
7. Bake for 45 minutes until crust is baked through.
8. The cherries make this dessert very sweet so it is best served with whipped cream or vanilla ice cream, and you might want to make your portions on the smaller side.
Title: Chocolate Peanut Butter Bundt Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 3 creamy peanut butter
- 10
- 1/2
Instructions:
1. Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
2. IGNORE the cake mix package directions.
3. In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
4. Pour HALF of this batter into the prepared Bundt cake pan.
5. Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
6. Evenly top with remaining batter.
7. Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
8. Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
9. After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
10. Drizzle over the cooled cake.
11. *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.
Title: Gingerbread Men
Ingredients:
- 125 butter
- 100 brown sugar
- 1 plain flour
- 2 1/2 bicarbonate of soda
- 1 ground ginger
- 3 golden syrup
- 125 icing sugar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 180C.
2. Beat the butter & sugar together until light and creamy.
3. Add the egg and beat until combined.
4. Sift dry ingredients and stir into butter mix, then add golden syrup.
5. Mix to a light dough and knead gently onto a lightly floured surface until smooth.
6. Roll out until approximately 1/2 cm thick - cut gingerbread men out and place on lined baking tray.
7. Bake for 10 minutes or until lightly golden. Cool on tray.
8. Combine the icing sugar and egg white gradually and beat until smooth.
9. Spoon into a piping bag and decorate as desired.
Title: Chocolate Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/3 baking soda
- 1 salt
- 1/2 butter
- 1/2 water
- 1 buttermilk
- 1/2 eggs
- 2 pure vanilla extract
- 1 butter
- 1/4 milk
- 1/4 powdered sugar
- 6
- 4
- 1
Instructions:
1. -------ICING-----------.
2. COMBINE BUTTER, COCOA, AND MILK.
3. HEAT TO BOILING.
4. POUR OVER SUGAR AND NUTS.
5. SPREAD ON HOT CAKE (I LIKE TO POKE HOLES IN CAKE WITH FORK TO LET THE ICING OOZE INTO THE CAKE).
6. -------CAKE-------------.
7. Combine sugar, flour, cocoa, baking soda, and salt in large bowl.
8. Mix well.
9. Heat butter and water to boiling.
10. Pour over dry ingredients, mix well.
11. Beat in buttermilk, eggs, vanilla.
12. Pour THIN batter into greased and floured sheet pan.
13. BAKE AT 400F degrees FOR 20 MINUTES.
14. REMOVE CAKE FROM OVEN AND POUR ON THE FROSTING.
Title: Banana Pudding Squares
Ingredients:
- 20 butter
- 3 cream cheese
- 1 powdered sugar
- 1/2 Cool Whip
- 1 bananas
- 3 milk
- 3 instant vanilla pudding
- 2
- 1/2
Instructions:
1. Mix wafers and butter. Press firmly into bottom of 8x8 baking dish.
2. Beat cream cheese and powdered sugar together. Gently fold in 1-1/2 cups of the Cool Whip. Spoon mixture over the crust; carefully spread to cover.
3. Cut bananas in half crosswise; cut each piece lengthwise in half. Arrange banana pieces over the cheese mixture.
4. Pour milk into a large bowl; add pudding mixes. Beat 2 minutes. Spoon over bananas.
5. Spread with remaining whipped topping. Sprinkle evenly with chocolate.
6. Refrigerate at least 3 hours.
Title: Death by Chocolate Flourless Cake
Ingredients:
- 12 bittersweet chocolate
- 3/4 unsalted butter
- 6 eggs
- 12 sugar
- 2 vanilla extract
- 1/2 dark corn syrup
- 1/2
- 9
Instructions:
1. For the cake: Preheat oven to 350 degrees.
2. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
3. Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
4. Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
5. Fold chocolate mixture and vanilla extract into yolk mixture.
6. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
7. Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
8. Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
9. For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
10. To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
11. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.
Title: The Master Chocolate Chip Cookie
Ingredients:
- 3 1/2 flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 1 1/4 unsalted butter
- 1 1/4 dark brown sugar
- 1 sugar
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 chocolate chips
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
3. Using paddle attachment on mixer, cream butter and sugars together just until blended.
4. Add eggs, one a time, mixing well after each addition.
5. Add the vanilla.
6. Put mixer on low speed, and add in dry ingredients.
7. Mix until just combined. Do not overmix.
8. Stir in chocolate chips by hand gently.
9. It’s best to make bigger cookies for the right texture – so I would recommend using 4 Tablespoon size scoop to form your cookies.
10. Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
11. If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
Title: Sticky Date Pudding
Ingredients:
- 200 pitted dates
- 1 bicarbonate of soda
- 330 boiling water
- 80 butter
- 3/4 brown sugar
- 2 eggs
- 1 vanilla essence
- 1 3/4 self-rising flour
- 1/2 cinnamon
- 1 brown sugar
- 3/4 butter
- 1
- 100
Instructions:
1. Pre-heat oven to 180°C Grease and line base of a 22cm square cake pan, or a 20cm springform pan.
2. Place dates in a bowl with bicarb soda. Pour boiling water over the top, and stand until slightly cooled.
3. Meanwhile beat butter and sugar until light and creamy. Beat in eggs one by one, beating well after each addition and add vanilla. Fold in flour, cinnamon, and orange rind alternately with date mixture until well combined. Pour into pan and bake for 30 to 35 minutes, or until cooked when tested with a skewer.
4. For Caramel Sauce:
5. Combine ingredients in a small saucepan and simmer until thickened slightly. Spoon a little onto cake, then return to oven for 2 minutes.
6. Serve pudding with caramel sauce.
Title: Best Ever Chocolate Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 water
- 2 white vinegar
- 2/3 vanilla extract
- 2 milk
- 2 instant chocolate pudding mix
- 1
Instructions:
1. In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium speed for 1 minute.
2. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
Title: Light Bread Pudding
Ingredients:
- 1/4 butter
- 8 -10 margarine
- 1 brown sugar
- 1 cinnamon
- 1/4 allspice
- 1 egg
- 2 salt
- 1/4 vanilla
- 1 milk
- 3
Instructions:
1. Melt butter or margarine.
2. Break up bread, set aside.
3. Combine brown sugar, cinnamon, allspice.
4. Reserve 3 tablespoons of this mixture for topping.
5. Pour melted butter onto the bread crumbs and add the remaining sugar mixture.
6. Place the bread mixture in a lightly greased 1 1/2 quart baking dish.
7. Beat egg, salt, and vanilla in a bowl.
8. Add milk slowly.
9. Pour over bread mixture in dish.
10. Let stand for 5 minutes.
11. Sprinkle reserved sugar mix on top.
12. Bake at 325F for 45 to 50 minutes.
Title: Velvety Chocolate Custard
Ingredients:
- 2 milk
- 1/2 eggs
- 3 sugar
- 1/4 vanilla
- 1 salt
- hot water
Instructions:
1. Preheat oven to 325°.
2. In a saucepan over low heat, cook milk and chocolate chips, stirring constantly until chocolate is melted; set aside to cool slightly.
3. In a bowl, whisk together eggs, sugar, vanilla, and salt; gradually stir in the chocolate mixture.
4. Pour mixture evenly into 6 custard cups or ramekins (2/3 cup/150 ml).
5. Place custard cups in a 13x9 inch baking pan set on oven rack; pour in hot water until it reaches halfway up the cups.
6. Bake for 40-45 minutes, or until custard is set and a knife inserted near the center comes out clean.
7. Remove cups to a wire rack to cool.
8. Invert onto serving dishes and garnish as desired (or you can serve them in the cups).