lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Free Brownies
Ingredients:
- 1 baking powder
- 1 vanilla extract
- 1 sugar-free instant chocolate pudding mix
- 1/2 margarine
- 1/4 pudding
- 2 eggs
- 1/2 Equal sugar substitute
- 1/2 sugar
- 3/4 flour
- milk
Instructions:
1. Preheat oven 325* Prepare 8 X 8 pan by flouring and greasing.
2. In a small saucepan over med. Heat melt margarine and add cocoa powder. When smooth….remove from heat and let cool.
3. In a large bowl…beat eggs and stir in sugars. Combine flour, baking powder and then stir in egg mixture. Add the dry pudding, vanilla extract, milk, and the cocoa mixture and mix well. Spread into prepared pan and bake 25 – 30 minutes. Do not overbake.
Title: Chocolate Tofu Parfait
Ingredients:
- 1 lowfat silken tofu
- 3 bittersweet chocolate
- 1/3 boiling water
- 1/4 vanilla extract
- 1 orange zest
- 1/2 confectioners' sugar
- 2/3
Instructions:
1. Place wafers in a zip lock plastic bag, seal and crush with a rolling pin.
2. Alternatively, pulse wafers in a food processor.
3. set aside.
4. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
5. Combine chocolate and cocoa in a medium bowl.
6. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth.
7. Stir in vanilla and orange zest.
8. Mix in confectioners sugar, a little at a time, until smooth.
9. Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed.
10. Spoon about 2 teaspoons chocolate wafer crumbs into each of 5 parfait glasses or dessert dishes.
11. Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs.
12. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs.
13. Cover and refrigerate for at least 1 hour.
Title: Paupiettes De Bananes Aux Jambon (Ham Wrapped Bananas)
Ingredients:
- 4 bananas
- 4 ham
- 6 parmesan cheese
- 1/2 paprika
Instructions:
1. Peel bananas and sprinkle generously with salt, pepper and paprika.
2. Wrap each banana in a slice of ham and place in a greased, oven-proof dish. Pour cream over all and sprinkle the Parmesan cheese on top.
3. Bake at 400 degrees F for 20 minutes or until golden brown. Serve cold (but not refrigerated).
Title: Rick's Mom's Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1 vinegar
- 5 vanilla
- 1 water
- 1
Instructions:
1. Mix dry ingredients in bowl.
2. Make 3 holes in mixture and put oil in one hole, vinegar in second hole and vanilla in the last hole.
3. Pour water over top.
4. Blend and pour into greased and floured cake pan.
5. Bake at 350 degrees for 30 minutes.
Title: Mango & Raspberry Meringue Shiver
Ingredients:
- 4 cardamom seed
- 200 mangoes
- 1/4 limes, juice of
- 100 raspberries
- 2 icing sugar
- 2 raspberries
- 2
- 130
- 2
- 140
Instructions:
1. Heat over to 120C/fan 100C/gas 1/2 and line two baking sheets with parchment paper.
2. Use the base of a 20cm cake tin as a guide to draw a circle on each piece of paper.
3. Beat the egg whites until the stand in stiff peaks, then add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again.
4. Fold in the rest of the sugar and cardamom using a large metal spoon.
5. Swirl the meringue mixture around the circle template.
6. Bake for 75-90 minutes until crisp and slightly golden and the parchment peels away easily.
7. At this point, you can keep it in an airtight container for up to 2 weeks or in the freezer for a month.
8. Make the yogurt sorbet filling by melting the sugar in 100ml water over a medium heat until it all dissolves.
9. Pour the syrup into a large bowl and let cool.
10. Meanwhile, put the mango and lime juice in a food processor and whizz to a smooth puree.
11. Stir the puree and yogurt into the syrup.
12. Start your ice cream machine and pour in the sorbet mixture.
13. Leave to churn for 15-30 minutes until the mixture is frozen but still soft and creamy.
14. Fold in the raspberries, then spoon into a plastic container and freeze for up to one month.
15. When you want to assemble the dish, take the sorbet and meringues out of the freezer 2 hours before serving.
16. After 45mins-1 hour the sorbet should be soft but not runny.
17. Put one of the meringues on a serving plate and scoop the sorbet on top of it.
18. Put the second meringue on top, smooth around the outside with a flat edged knife and return to the freezer until ready to serve but don't keep it in there more than an hour.
19. Serve with the remaining raspberries and dusted with icing sugar.
Title: Pumpkin-Cherry Upside-Down Cake
Ingredients:
- 1 dried cranberries
- 1 butter
- 1/3 all-purpose flour
- 2 baking powder
- 1 1/2 pumpkin pie spice
- 1 1/2 baking soda
- 1/2 butter
- 1/4 shortening
- 1/4 sugar
- 1 1/4 vanilla
- 1 eggs
- 2 canned pumpkin
- 1/2 buttermilk
- 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a 13x9x2-inch baking pan with foil; grease foil, set aside.
3. In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter.
4. Bring to boiling, stirring constantly. Remove from heat.
5. Pour mixture into the prepared baking pan, spreading evenly,set aside.
6. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside.
7. In a large bowl, combine the 1/4 cup butter and the shortening.
8. Beat with an electric mixer on medium to high speed for 30 seconds.
9. Add sugar and vanilla; beat until combined.
10. Add eggs one at a time, beating well after each addition.
11. Beat in pumpkin.
12. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
13. Carefully spread batter over preserve mixture in pan.
14. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
15. Cool in pan on a wire rack for 5 minutes.
16. Carefully invert onto a large serving platter; remove foil.
17. Spoon any preserves mixture remaining on the foil onto cake.
18. Serve warm.
19. *TIP: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
Title: Hungry Girl's Mini Red Velvet Whoopie Pies
Ingredients:
- 2 marshmallow creme
- 1/4 Cool Whip Free
- 1/8 vanilla extract
- 1 salt
- 1
- 2
- 1/3
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. To make the filling, place marshmallow creme in a microwave-safe bowl and microwave for 5 - 10 seconds, until soft and easy to stir. Let cool slightly. Add Cool Whip and vanilla extract, and stir until completely mixed. Refrigerate until your pies are ready to be assembled.
3. Place cocoa mix, salt, and 1/2 tablespoons chocolate chips in a glass. Add 1/4 cup very hot water, and stir until ingredients have dissolved. Add food coloring and 1/4 cup cold water, and mix we ll.
4. Pour cocoa mixture into a bowl. Add cake mixes and egg substitute. Using a whisk or fork, mix batter for about 2 minutes, until smooth and blended. Batter will be thin, but your pies will puff up once baked. Add remaining 1/2 tablespoons chocolate chips and lightly stir.
5. Spray a 12-cup muffin pan with nonstick spray. Spoon batter into the pan, evenly distributing it among all 12 cups (only about 1 heaping tablespoons per cup). Bake in the oven for 15 minutes, or until a toothpick inserted into the center of a "pie half" comes out clean. Let cool completely.
6. Once cool, use a knife to carefully loosen the pie halves and remove them from the pan.
7. Place 6 pie halves flat-side up on a plate. Spoon filling on top of the plated halves, evenly distributing it among them. Place one of the remaining pie halves, flat-side down, on top of each filling-covered pie half. Whoopie, you're done!
Title: Sour Cherry and Almond Spoon Sweet
Ingredients:
- 4 sour pitted cherries
- 1/2 sugar
- 1 brandy
- 3 lemon juice
- 2 cinnamon
- 1 star anise
- 2
Instructions:
1. Preheat the oven to 500°F.
2. Sterilize your 1 pint jar by putting it in the oven for at least 30 minutes. Carefully remove with tongs, and be careful not to touch the jar.
3. Combine all the ingredients in a large pot. Bring to a simmer over medium-low heat, stirring gently but continuously. Reduce the heat to low and simmer, stirring often, for 8 – 10 minutes until the cherries are slightly wilted.
4. With a slotted spoon, remove the cherries and almonds to a sieve over a bowl, but leave behind the cinnamon and star anise. Raise the heat to medium and reduce the liquid for 5 minutes. Pour in the cherry juices that have accumulated in the bowl, and reduce for another 5 minutes or until well-thickened.
5. Remove from the heat and allow to cool. Remove the spices and discard. Stir in the cherries and almonds and spoon into a sterilized jar or jars.
Title: Mexican Christmas-Wedding Cookies
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 1 salt
- 1 vanilla
- 1 pistachio nut
- 1 craisins
- 5
Instructions:
1. Preheat ove to 350 degrees F (180 degrees C).
2. Beat butter and 1 cup sugar in a mixer until light and fluffy, about 10 to 15 minutes.
3. Add vanilla, salt, pistachios, and craisins.
4. Remove from mixer and stir in the pastry flour by hand, be careful not to overmix.
5. Take tablespoon amount of dough and form it into football shapes, and place them on a buttered cookie sheet.
6. Bake 10 to 12 minutes or until cookie are just beginning to get the slightest bit of color on the bottom; then remove cookies and set on a rack to cool.
7. When cool enough to touch, place in a bowl with powdered sugar and toss gently; continue to occasionally toss with sugar while cooling, to get as much sugar as possible to stick to the cookies.
8. When cold, store cookies in an airtight container until ready to serve.
Title: Creamy Microwave Rice Pudding
Ingredients:
- 3 milk
- 1/2 short-grain rice
- 1 vanilla
- 2 sugar
- 2 raisins
- 1/2 cinnamon
- 1/2 allspice
- 1/4 lemon peel strips
- 1/4 bay leaf
- 3
- 1
Instructions:
1. Mix together milk, rice and vanilla in a 2 L (4cup) dish. Cook on HIGH(100%) for 5 minutes or until boiling. Stir.
2. Reduce heat to MED-HI(70%) and cook for 20-30 minutes, or until rice is tender. Stir often.
3. Beat together egg yolks, sugar, cream, cinnamon and allspice. Stir a small amount of the rice mixture into egg mixture. Then pour the egg mixture back into the rice, stirring rapidly so that it doesn't get lumpy. Stir in raisins.
4. Cook at Medium (50%) for 3-4 minutes or until it starts to thicken. Stir every minute.
5. Allow pudding to stand covered for about 5 minutes. Serve warm or chilled.
6. NOTE: if using the lemon peel and bay leaf: add them at the beginning instead of the vanilla so they can flavour the milk. Remember to remove them from the pudding before adding the egg mixture, because they aren't meant to be eatten. Omit the cinnamon and allspice.
Title: Aunt Nancy's Flaky Pastry Crust
Ingredients:
- 2 1/4 flour
- 1 salt
- 3/4 shortening
- 2 shortening
- 1/3 cold water
Instructions:
1. Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
2. Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
3. Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
4. For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
5. For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
6. For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.
Title: June's Danish Kringle
Ingredients:
- 1 milk
- 1 sugar
- 3 flour
- 3 shortening
- 4 salt
- 1 butter
- 1 brown sugar
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 1 heavy cream
Instructions:
1. Scald the milk then let cool to luke warm. Add the yeast, then add egg yolks that have been beaten with the sugar.
2. Mix together the flour, shortening, and salt. Add to the above mixture. Cover and place in the refridgerator over night. In the morning divide the dough into 4 parts and roll out into an oblong (no size was stated).
3. Brush with melted butter, beaten egg white, brown sugar and chopped nuts. Fold into 3rds. Let rise for 2 hours on a baking sheet.
4. Bake at 350 degrees for 30 minutes., Frost with the powder sugar icing.
5. To make the icing mix together the melted butter, powdered sugar, vanilla and enough heavy cream to reach your desired consistency.
Title: British Asian Rice Pudding
Ingredients:
- 5 pudding rice
- 1 1/2 pitted dates
- 5 unsalted shelled pistachio
- 1 saffron threads
- 3/4 vanilla essence
- 1/2 salt
- 3 -4
- 1/4
- 1
Instructions:
1. Wash and drain rice.
2. Chop dates and pistachios and set aside.
3. Bring milk to boil in a heavy, nonstick pan.
4. Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened.
5. Add salt.
6. Stir frequently to prevent rice from sticking to the bottom of the pan.
7. Add dates, stir and cook for further 20 minutes.
8. Add more milk if required.
9. Add pistachios, vanilla essence and sugar.
10. Simmer for 5 minutes then add the egg yolk.
11. Stir, and add saffron.
12. Cool and refrigerate for a few hours before serving.
Title: Spiced Pumpkin Bars
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 1 baking soda
- 1/4 salt
- 4 eggs
- 1 pumpkin
- 1 2/3 granulated sugar
- 1 pecans
- 3/4 cream cheese
- 1 butter
- 1/4 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
3. In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
4. Spread batter into an ungreased 15x10x1 baking pan.
5. Bake in 350 F oven for 25-30 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool completely in a pan on a wire rack.
6. In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add the powdered sugar, beating until smooth.
7. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refridgerator up to 3 days.
Title: Oaty Choc Chip Crunchies
Ingredients:
- 250 butter
- 2/3 margarine
- 2 sugar
- 2 flour
- 2 coconut
- 2 oats
- 2 golden syrup
- 1 boiling water
- 1/2 bicarbonate of soda
- 1 pecan nuts
- chocolate
- chocolate chips
Instructions:
1. Mix syrup, bicarbonate of soda and boiling water in a small bowl.
2. Beat together butter and sugar till slightly creamed, add flour sugar and coconut to the creamed mixture.
3. Add choc chips and nuts and fold into dough, you may need to use flour carefully so that the dough does not feel too dry.
4. Roll dough into sausage shape 2cm in diameter approximately.
5. Cut into 1 cm slices and place on baking sheet, do not smooth top, leave looking rough, simply push in choc chips if they are loose.
6. Bake in moderate oven till golden brown.
7. When all the cookies are baked switch off oven and place all cookies next to each other in once or 2 pans and replace in oven and leave for a couple of hours until crisp.
8. Keep in airtight tin, and if they soften re-dry in oven.
9. Eat plain or pipe squiggly line over with melted milky bar chocolate.
Title: Apple Crunch Pie
Ingredients:
- 1 flour
- 1/2 flour
- 2 brown sugar
- 1/2 sugar
- 1/3 cinnamon
- 1 butter
- 1/2 tart apples
- 7 lemon juice
- 1 sugar
- 1/2 flour
- 3 cinnamon
- 1/2 nutmeg
- 1/8
Instructions:
1. Preheat oven to 450°.
2. Line 9" pie plate with pie crust and flute edges.
3. Mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs.
4. For filling, peel, core and slice apples 1/8" thick.
5. Toss with lemon juice to coat.
6. Mix remaining ingredients together and sprinkle over apple slices, tossing to coat.
7. Layer apple slices in pie shell mounding them higher in center.
8. Pat topping evenly over apples to form a top crust.
9. Place pie on a baking sheet to catch any drips.
10. Bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more.
11. If topping browns too quickly, place a piece of foil over pie.
12. Cool pie completely on a wire rack before serving.
Title: Bananas Foster Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 light brown sugar
- 5 eggs
- 3 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 milk
- 3 bananas
- 1 vanilla extract
- 2 bananas
- 6 light brown sugar
- 1 light corn syrup
- 1 butter
- 2 dark rum
- 1/4 ground cinnamon
- 1 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1 milk
- 2 vanilla extract
- cinnamon stick
Instructions:
1. Cake: preheat oven to 350°; beat butter and sugars at medium speed with an electric mixer until fluffy.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
4. Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
5. Stir in the mashed bananas and vanilla.
6. Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
7. Bake for 25 minutes or until a pick comes out clean.
8. Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
9. Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
10. Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
11. Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
12. Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
13. Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
14. Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
15. Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
16. Top with third cake layer; frost top and sides of cake with remaining frosting.
17. Garnish, if desired.
Title: Kahlua Flan
Ingredients:
- 3/4 sugar
- 4 eggs
- 1 sweetened condensed milk
- 1 evaporated milk
- 2 Kahlua
- cocoa powder
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
3. Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
4. Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
5. To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
6. Cut into wedges and serve immediately.
Title: White Christmas Cake
Ingredients:
- 1 1/2 butter
- 4 buttermilk
- 1 1/2 eggs
- 4 all-purpose flour
- 1/4 pecans
- 3 1/2 sugar
- 1 flaked coconut
- 2 1/4 baking soda
- 1/2 baking powder
- 1 coconut
- 1 pecan halves
- 4 butter
- 1/2 cream cheese
- 8 powdered sugar
- 6
Instructions:
1. Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
2. In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
3. To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
4. White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.
Title: Fresh Peach Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 1/2 butter
- 1/4 fresh lemon juice
- 12 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1
- 1/8
- 2
Instructions:
1. Make dough: Stir together flour and salt.
2. Cut in butter until mixture resembles coarse meal.
3. Stir in ¼ cup ice water and stir until dough just forms ball.
4. Let dough stand at room temperature while making filling.
5. Preheat oven to 350F and place rack in middle of oven.
6. Toss peaches with lemon juice and almond extract and transfer to well-buttered 9 inch square baking dish.
7. In a bowl, stir together sugar, cinnamon and nutmeg.
8. Sprinkle evenly over peaches, top with butter.
9. Roll dough out into 9 inch square on lightly-floured surface.
10. Put dough on top of peaches.
11. (if dough is crumbly, arrange over peaches in small sections) Bake for 40-45 minutes.
Title: Lady's Peach Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 2 baking powder
- 3/4 milk
- 32
Instructions:
1. Melt butter in 2 quart pan. Allow to cool. Make batter with flour, sugar, baking powder and milk. Mix well. Pour over cooled butter (don't stir!). Add large can (syrup and all) over the top of batter.
2. Bake at 350 degrees for 50 minutes.
Title: Macadamia and Ginger Anzac Biscuits (Cookies)
Ingredients:
- 125 butter
- 2 golden syrup
- 1/2 bicarbonate of soda
- 2 boiling water
- 1 rolled oats
- 1 plain flour
- 1 brown sugar
- 3/4 glace ginger
- 1/2
- 1/4
Instructions:
1. Preheat oven to 180°C (350°F, Gas 4). Grease baking trays and line with baking paper.
2. In a medium saucepan combine butter and golden syrup. Place over a low heat and stir until blended and smooth. Remove from heat.
3. Combine bicarb soda and boiling water then stir into mixture. Add and combine remaining ingredients.
4. Form level tablespoons of mixture into balls and place on oven trays. Space about 5cm apart and flatten slightly. Bake about 15 minutes; until golden. Biscuits will harden upon cooling. Cool on trays.
Title: Flan De Cafe
Ingredients:
- 1 milk
- 1 heavy cream
- 2 sugar
- 1 1/2 instant coffee
- 1 egg
- 1 sugar
- 2 water
- 2
Instructions:
1. Preiheat oven to 350 degrees. Place sugar and water in a round cake pan. Heat in stove top over low heat, without stirring, until sugar melts and syrup is golden brown. Remove from heat and set aside.
2. In a medium saucepan add the milk, heavy cream, coffee and sugar. Mix well with a whisk and cook over low heat, until barely warm. Then add the egg and egg white, stirring constantly. As soon everything is well combined and just warmed through, remove from heat**don't over heat or boil**.
3. Pour over prepared caramel. Place this pan inside a larger one. Fill larger pan half-way with very hot water. Cover everything with foil paper and bake 50-60 minutes or until set (lift foil to check). Remove from oven and water bath and place in a rack too cool. When it is at room temperature, unmold into a serving plate. Serve at room temperature or place in refrigerator for up to 1 day, tightly covered.