lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Potato Pecan Bread Pudding
Ingredients:
- 3 sweet potatoes
- 4 eggs
- 6 granulated sugar
- 1 brown sugar
- 3/4 salt
- 1 1/2 milk
- 2 ground cinnamon
- 2 ginger
- 1 raisins
- 1 pecan pieces
- 1/2 butter
- 1/2 maple syrup
- 1/4
- 8
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Pierce sweet potatoes with a small knife or fork.
3. Place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork. (or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.).
4. Do not overcook.
5. Let cool.
6. When cool enough to handle, peel potatoes.
7. Dice into 1-to-1-1/2- inch pieces.
8. There should be four cups diced potatoes.
9. Reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
10. In a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
11. Gently toss bread and reserved potatoes with mashed potato mixture.
12. Pour into a 11x9 baking dish.
13. Cover with foil.
14. Set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
15. Bake 45 minutes or until a knife inserted in center comes out clean.
16. Remove foil and let top brown slightly, about 5 more minutes.
17. Remove from water and cool to room temperature,or keep warm until ready to serve.
18. Serve with a dollop(or more~)of Maple Whipped Cream.
19. For the Maple Whipped Cream.
20. 2 Cups whipping cream(chill cream,bowl and beaters well).
21. 1/4 cup good-quality maple syrup.
22. In a medium bowl or mixer, whip cream to soft peaks.
23. Add syrup; whip until incorporated.
24. Refrigerate until ready to serve.
25. Makes 6 to 8 servings.
Title: Irish Tea Brach (Fruit Loaf)
Ingredients:
- 250 raw sugar
- 125 egg
- 1 self-raising flour
- 1
- 100
Instructions:
1. Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
2. Preheat oven to 180°C Grease a loaf tin.
3. Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
4. Bake 1 hour or until quite firm on the top.
5. Allow to cool. Slice thinly and serve spread with butter.
6. NOTE: Cooking time does not include the overnight soaking time.
Title: Fig Smushed-Anise-Almond Cookies
Ingredients:
- 1/4 soymilk
- 2 ground flax seeds
- 1 1/4 sugar
- 2/3 canola oil
- 1 pure vanilla extract
- 1 all-purpose flour
- 1 whole wheat flour
- 1/2 baking powder
- 1 salt
- 1/2 dried black figs
- 1/2
- 12
Instructions:
1. Preheat oven to 350. Grease two baking sheets.
2. Beat flaxseed vigorously with soy milk until frothy.
3. Add sugar and oil and beat until emulsified.
4. Mix in vanilla and anise extracts.
5. Add 1 cup of flour, baking powder, and salt. Mix well.
6. Add remaining flour. fold in almonds.
7. Loosely roll into golf-ball size balls and flatten to 2-inch diameter. Place on cookie sheet.
8. Gently but firmly smush half a fig cut-side down into center of each cookie.
9. Bake 12-14 minutes until fig is soft and bottom of cookie is golden brown. Tops won't brown much.
10. remove from oven, cool 5 minutes, and transfer to cooling rack to cool completely.
Title: Cinnamon Chocolate Cookies
Ingredients:
- 1 brown sugar
- 2/3 butter
- 1/2 margarine
- 1 1/4 all-purpose flour
- 1 oatmeal
- 1 1/2 cinnamon
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 egg
- 1/2 vanilla
Instructions:
1. Preheat oven to 350.
2. In large bowl, combine sugar,chocolate chips and butter.Cover w/papertowel.
3. Heat in microwave oven on high for 2 minutes or until mixture is melted. Stir once during melting. Set aside. Cool 5 minutes.
4. In a medium bowl, combine dry ingredients; mix well.
5. Add the egg and vanilla to chocolate mixture. Beat at medium speed with electric mixer for about 1 minute.
6. Gradually add dry ingredients; mix well.
7. Drop by rounded teaspoonfuls on an ungreased cookie sheet.
8. Bake 9-11 minutes.
9. Remove cookies from cookie sheet after 1 minute. Cool on wire racks.
10. EATTTT! :).
Title: Apple Crumb Squares
Ingredients:
- 2 flour
- 1 1/2 brown sugar
- 1 ground cinnamon
- 1 salt
- 1/4 baking soda
- 1/2 ground nutmeg
- 1/4 butter
- 3/4 applesauce
- 1 walnuts
- 1/2 pecans
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine all ingredients EXCEPT applesauce and nuts. Mix well until crumbly. RESERVE 1 cup of this oat mixture.
3. Press into bottom of greased 13" x 9" baking pan. Bake at 350 for 13-15 minutes; cool.
4. Spread applesauce over partially baked crust, then sprinkle with nuts. Sprinkle remaining 1 cup of oat mixture on top.
5. Bake at 350 13-15 minutes or until golden-brown.
6. Cool. Cut into squares.
Title: Caramel Apple Roses
Ingredients:
- 1 puff pastry
- 2 apples
- 4 brown sugar
- 3 cinnamon
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 375F and lightly grease a standard muffin tin.
2. Rinse apples thoroughly, then cut them vertically and remove core. Place halves cut side down and slice them very thinly.
3. Place apple slices in a bowl of water and microwave for 3 minutes, or until softened.
4. On a lightly floured surface, roll out puff pastry and use a knife or rotary cutter to cut pastry into 3 - 5 long, narrow stips.
5. Take one strip and spread 1/2 - 1 tablespoon caramel sauce down the middle of it.
6. Laying them partially on top of one another, spread apples out at the top of pastry, so that the tops of slices are hanging off the edge of dough.
7. Sprinkle apple slices generously with brown sugar and cinnamon, then gently fold the bottom half of puff pastry up over the apple slices to create a little folder for them.
8. Take the short edge of the dough and slowly roll it over itself until the apples are all wrapped into a spiraled rose.
9. Place apple rose in muffin tin, then repeat with remaining apples and puff pastry.
10. Place muffin tin in oven and bake for 35 - 40 minutes, or until puff pastry is golden and cooked all the way through.
11. Remove apple roses from oven and garnish with powdered sugar before serving.
12. Enjoy!
Title: Leftover Bread Bread Pudding
Ingredients:
- 3 eggs
- 3 milk
- 1 3/4 orange marmalade
- 1/4 - 1/3 granulated sugar
- 1/4 ground cinnamon
- 1/2 vanilla extract
- 1/2 raisins
- 1/3
Instructions:
1. Cut or tear bread into 2" cubes and place on a baking sheet.
2. Pop them into a preheated 325 F oven for just a few minutes (keep checking them),just to barely toast them(the idea is to dry out the bread a bit so that it doesn't all turn to mush later in the pudding).
3. Set the bread cubes aside to cool when they are done.
4. Using a whisk, beat together eggs, milk, marmalade, sugar, cinnamon, and vanilla.
5. Place the bread cubes into an ungreased 8 1/2" round deep baking dish.
6. Sprinkle raisins over the top, then pour the egg mixture over all.
7. Bake at 325 F for 40 minutes or untila knife inserted near the center comes out clean (not gloppy) and the custard seems set.
8. Cool slightly before serving and chill the leftovers.
Title: German Baked Apples With Marzipan & Cranberry
Ingredients:
- 4 tart apples
- 3 red currant jelly
- 1/4 fresh cranberries
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 marzipan
- 1 sour cream
- 2 confectioners' sugar
Instructions:
1. Using an apple corer, remove each apple’s core.
2. Use the corer to carve out a wider hole.
3. Using the tip of a paring knife, score around the middle of each apple (this will help them keep their shape while baking).
4. Preheat oven to 325°F Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency.
5. Stir in cranberries, letting them barely cook for a minute or so.
6. Stir in 1/2 teaspoon cinnamon and nutmeg.
7. Let mixture cool and become firm.
8. Press a bit of marzipan into each apple cavity.
9. Spoon in some cranberry mixture.
10. Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top.
11. Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
12. Stir together sour cream, confectioners’ sugar and remaining cinnamon; serve this mixture alongside apples.
Title: Rich and Creamy Peanut Butter Pie
Ingredients:
- 6 cream cheese
- 1 sweetened condensed milk
- 1 creamy peanut butter
- 1 prepared graham cracker crust
- 1
Instructions:
1. In a large mixing bowl, beat together cream cheese, sw. cond milk, whipped topping and peanut butter. (mixture will get very thick after chilling).
2. Pour into pie shell. Cover and chill at least 3 hours before serving.
Title: Strawberry Cannoli
Ingredients:
- 1 strawberry
- 1 sugar
- 15 fat-free ricotta cheese
- 4 fat free cream cheese
- 1/2 confectioners' sugar
- 1/4 vanilla extract
- 12
Instructions:
1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones.
Title: Tequila-Spiked Caramel Corn
Ingredients:
- 16 light brown sugar
- 1/2 unsalted butter
- 1 light corn syrup
- 1/2 salt
- 3 baking soda
- 2
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 250 degrees and position racks on upper and middle thirds of oven.
2. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
3. In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup, and salt and bring to boil, stirring until the sugar is completely dissolved. Boil over medium heat for 4 minutes. Remove from the heat. Using a long spoon, stir in the baking soda and tequila; the syrup will foam. Immediately pour the hot syrup over the popcorn and peanuts and using two spoons, toss to coat thoroughly.
4. Spread the popcorn on two nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets haflway through, until golden and nearly dry. Turn oven off, open the door completely and let the popcorn cool completely before serving.
5. Can be kept in airtight container for up to one week.
Title: Vanilla Wafer Cake
Ingredients:
- 2 sugar
- 1 butter
- 1/2 milk
- 6 eggs
- 12 coconut
- 7 vanilla extract
- 1 pecans
- 1
Instructions:
1. Cream together the sugar and the butter.
2. Add the eggs to the milk while stirring, one at a time.
3. Combine the egg-milk mixture with the sugar-butter one.
4. Add the crushed vanilla wafers and beat well.
5. Add the vanilla, coconut, and pecans and mix together well.
6. Pour mixture into a 9 inch X 13 inch pan and bake for one hour and 15 minutes in a preheated 350 degree F oven.
Title: Very Pecan-Y Pecan Sandies -- Carrie Sheridan
Ingredients:
- 3/4 unsalted butter
- 1/2 powdered sugar
- 1 vanilla
- 1/2 salt
- 1 1/4 flour
- 1 1/2 pecans
Instructions:
1. Place chopped pecans on a baking sheet and toast at 400 degrees for 5-7 minutes.
2. Remove 1/2 cup and chop very finely in a food processor, blender or nut chopper.
3. Cream softened butter and sugar for 4-5/ minutes until light and fluffy.
4. Add egg and vanilla and mix well.
5. Roll dough into balls and place on baking sheet.
6. Bake at 350 for 9-12 minutes. Do not overbake.
Title: Pumpkin Bars(Paula Deen)
Ingredients:
- 4 eggs
- 1 2/3 granulated sugar
- 1 pumpkin puree
- 1 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 salt
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1/2 margarine
- 2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350°F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
3. Stir together the flour, baking powder, cinnamon, salt and baking soda.
4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
5. Spread the batter into a greased 13 by 10-inch baking pan.
6. Bake for 30 minutes.
7. Let cool completely before frosting.
8. Cut into bars.
9. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
10. Add the sugar and mix at low speed until combined.
11. Stir in the vanilla and mix again.
12. Spread on cooled pumpkin bars.
Title: Neiman Marcus Cake (Chocolate Version)
Ingredients:
- 1 eggs
- 2 butter
- 1/2 powdered sugar
- 1 eggs
- 2 cream cheese
- 8
Instructions:
1. Mix together cake mix, eggs and butter until well combined.
2. Pat into greased 9x13 baking pan.
3. Combine powdered sugar, eggs, and cream cheese with electric mixer, and mix well.
4. Pour evenly over cake mixture.
5. Bake at 350 for 35 minutes.
6. Serve warm, with whipped cream or vanilla ice cream (chocolate is just TOO chocolaty!).
Title: Schmarrn
Ingredients:
- 3/4 flour
- 1 sugar
- 2 eggs
- 1/4 vanilla
- 3/4 milk
- 1/8 salt
- 1 1/2 apples
- 3 maple syrup
- 1/3 water
- 1/4 nutmeg
- 1/4 cinnamon
- 1/2 milk
- 3/4 heavy cream
- 3/4 eggs
- 3 sugar
- 1/3 icing sugar
- 1/2 maple syrup
- 2 butter
- 2 water
- 2 -3 walnuts
- 1/4 raisins
- 1/2
Instructions:
1. Crepes:
2. Blend on high speed all ingredients until smooth and uniform with no lumps.
3. Let crepe batter stand at room temp for 30 minutes.
4. Use a large heavy bottom skillet over medium heat.
5. Spray or spread small amount of oil.
6. Scoop about 1/4 cup batter and pour into pan.
7. Immediately roll pan to all sides to create a thin layer over the bottom.
8. Cook until the top starts to loose its wet look.
9. Flip crepe using a wide spatula.
10. Cook for 30 seconds more.
11. Remove to plate and repeat until batter is gone.
12. Makes about 7-8 crepes.
13. Fruit Filling:
14. Peel and core apples, slice thinly.
15. In saucepan over med-high heat cook all filling ingredients until thick and sticky, about 10-12 minutes.
16. Custard:
17. Blend all ingredients on high speed until well mixed.
18. Lightly grease a shallow 4 cup baking dish.
19. Take one crepe, spread small amount of fruit filling and roll up jelly roll style.
20. Cut into 4 pieces and place pieces in dish, seam side down.
21. Repeat with remaining crepes and fruit, creating a single layer in the dish.
22. Raisins can be sprinkled over crepes if desired.
23. Pour mixed custard over the rolled crepes.
24. Place the dish inside a lager dish and add hot water, enough to come half way up the sides of the dish with the crepes.
25. Bake 40 mins at 350.
26. The top will be starting to turn golden brown and will be firm to the touch.
27. Remove from oven and set to cool while glaze is prepared.
28. Mix all glaze ingredients (except nuts) and spread over the top of the dessert.
29. Sprinkle with nuts if desired.
30. Serve with small amount of whipped cream if desired.
Title: Evergreen Sandwich Cookies
Ingredients:
- 1 butter
- 2 flour
- 1/3 milk
- 1/4 salt
- 1/4 shortening
- 1/4 butter
- 2 confectioners' sugar
- 4 1/2 milk
- 1/2 vanilla extract
- 1 1/3 confectioners' sugar
- 4 milk
Instructions:
1. In mixing bowl, combine the butter, flour, milk and salt; mix well.
2. Cover and refrigerate for 1 1/2 hours or until easy to handle.
3. Divide dough into thirds.
4. On a floured surface, roll out each portion to 1/8-inch thickness.
5. Cut with a 3 3/4-inch Christmas tree cookie cutter.
6. Place on ungreased baking sheets.
7. Bake at 375 degrees for 8-11 minutes or until set.
8. Remove to wire rack.
9. For filling, in mixing bowl, cream shortening, butter and confectioners' sugar.
10. Add milk and vanilla.
11. Tint with food coloring, spread about a tablespoon each over half of the cookies; top with remaining cookies.
12. For glaze, combine confectioners' sugar and milk until smooth; set aside 1/4 cup.
13. Stir food coloring into remaining glaze; spread a thin layer over cooled cookies.
14. If desired, sprinkle tops of half of the cookies with colored sugar.
15. Let stand until set.
16. Pipe garland onto half of the cookies with reserved glaze.
17. Let stand until set.
Title: Amish Cracker Pudding
Ingredients:
- 1 milk
- 2 sugar
- 3/4 vanilla
- 1 coconut
- 1 sugar
- 3/4
- 2
- 1/2
Instructions:
1. scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well --
2. cooking and stirring constantly.till thickened.
3. remove from heat and stir in vanilla.
4. pour into sprayed 3 quart baking dish --
5. beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw --
6. spread over pudding and put in oven long enough to nicely brown meringue tips.
7. be careful not to burn.
Title: Lamington Drops
Ingredients:
- 150 dark chocolate
- 125 butter
- 1/4 brown sugar
- 1 egg
- 1/2 coconut
- 1 1/4 plain flour
- 1/4 self-rising flour
- 1 coconut
Instructions:
1. Combine chocolate, butter and sugar over low heat, until melted.
2. Cool for 5 minutes.
3. Stir in egg, coconut and sifted flours.
4. Cover and place in the fridge for 1/2 hour.
5. Roll 2 level teaspoon of mix into balls- roll in extra coconut, place on oven tray and flatten slightly.
6. Allowing 2cm between drops.
7. Bake in a moderate oven for 15 minutes, or until coconut is slightlty coloured.
Title: Pineapple Snowball Cake
Ingredients:
- 2 unflavored gelatin
- 1/2 cold water
- 1 boiling water
- 1 sugar
- 1 crushed pineapple
- 1 salt
- 1/8
- 3
- 1
Instructions:
1. Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
2. Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
3. Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
4. Chill overnight.
5. Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
6. NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.
Title: Tropical Dream Chia Pudding
Ingredients:
- 1 water
- 1/4 banana
- 1 pineapple
- 1/2 sugar
- Splenda sugar substitute
Instructions:
1. In a blender or Ninja blend banana and water.
2. Pour blended mixture into a bowl. Add chopped pineapple.
3. Stir in 1 Tbsp of chia seeds. Mix well.
4. Refrigerate overnight or until set. The longer you let it set up the better it tastes.
Title: Gluten Free Yellow Cake
Ingredients:
- 3 eggs
- 4 butter
- 2 baking powder
- 2 baking soda
- 1 ground flax seeds
- 1 sugar
- 1 buttermilk
- 1/2 vanilla extract
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9-inch cake pan with non-stick spray or butter and dust lightly with flour.
3. Separate eggs and whip egg whites until stiff.
4. In a separate bowl, place softened butter, flour, baking powder, baking soda, flax seed and white sugar.
5. Blend for 1 minute on medium speed until the butter is distributed thoroughly.
6. Add 1/4 cup buttermilk with the extracts and mix for 1 minute on medium speed.
7. Add remaining 1/4 cup buttermilk with the egg yolks and mix for 1 minute on medium speed.
8. Fold in stiff egg whites.
9. Pour into prepared pan.
10. Do not fill more than 1/2 full.
11. Bake for 25 minutes.
12. Do not open oven door while baking.
13. Cake is done when it springs back to the touch.
14. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
15. Invert onto a cooling rack, and leave until completely cool.
Title: Individual Caramel Bread Pudding
Ingredients:
- 2 water
- 75 brown sugar
- 70 egg
- 1 milk
- 160 brown sugar
- 30 vanilla extract
- 1 salt
- 1 raisins
Instructions:
1. Place bread in greased baking dish.
2. Combine water and 70ml brown sugar; pour over bread(evenly) .
3. Combine remaining ingredients; pour over bread(evenly).
4. Bake at 360 degrees F for around 50 minutes or until golden-brown, knife inserted in center comes out clean.
5. Serve warm.
6. ** This caramel pudding could be a little too sweet for some people, reduce the sugar if desired. But it's not super sweet, don't worry :) **.
Title: Deep Dark Chocolate Moist Cake
Ingredients:
- 1 water
- 1 1/4 canola oil
- 1/3 eggs
- 3 cocoa powder
- 2 dark brown sugar
- 2 dark molasses
- 2
Instructions:
1. Place the two layer size packaged devils food cake mix in a large mixer bowl, and sift out lumps.
2. Add all other ingredients into bowl, and beat well, until combined and thick.
3. Bake in greased cake pans at 350 degrees preheated oven.
4. Bake for 25 minutes or until toothpick or tester comes away clean.
5. Cool ten minutes, invert onto cooling rack.
6. Fill and frost with your favourite frosting.
7. Note:
8. The original frosting that came with this recipe is as follows:
9. 3 teaspoons brown sugar.
10. 1 teaspoon molasses.
11. 1 teaspoon rum or water.
12. 1 can French Vanilla Canned Frosting.
13. Dissolve the sugar, water and molasses until dissolved in the microwave. Cool then whip into the one can of frosting to blend.
14. These amounts can be doubled the original was triple.
Title: Oatmeal-Carrot Cookies
Ingredients:
- 1 flour
- 1/2 baking soda
- 1 1/2 quick-cooking oats
- 1 old fashioned oats
- 2 ground cinnamon
- 1/2 eggs
- 1/3 brown sugar
- 1/2 canola oil
- 1 nonfat milk
- 1 low-fat milk
- 1 vanilla
- 1 raisins
- carrot
Instructions:
1. Sift together into a bowl, the flour, baking soda, and cinnamon.
2. Stir in oats.
3. In another bowl, mix together the eggs, brown sugar, milk, vanilla, raisins, carrots, and oil; add to flour mixture; mix to combine.
4. Fold in nuts.
5. Drop batter by teaspoonsful onto a lightly greased cookie sheet.
6. Bake in a 375° oven for 12-15 minutes, depending on texture desired (shorter baking time results in a chewy, soft cookie; longer baking time results in a crisper cookie).
Title: Boston Cream Pie (Cake)
Ingredients:
- 1 heavy cream
- 1/2 heavy cream
- 2 vanilla extract
- 1 unsalted butter
- 1 bittersweet chocolate
- 5 milk
- 1/2 heavy cream
- 1/2 vanilla extract
- 1 sugar
- 3 all-purpose flour
- 2
- 1
Instructions:
1. Warm 1/2 cup milk and 1/2 cup heavy cream in a saucepan. Bring to a boil, then remove from heat, cover and let stand 10 minute
2. In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour. Add cream mixture and vanilla extract to egg mixture and mix until smooth. Pour back into the saucepan and stir or whisk gently over low heat until the custard thickens.
3. Remove from heat and let custard cool by pouring it into a wide bowl and tearing off some wax paper, wetting it, then covering the bowl with it. This stops the custard from forming a skin. Do not put in the refridgerator.
4. When custard is cool, make ganache. Warm 1/2 cup plus 2 tbsp heavy cream, 1 tsp vanilla extract, and 1 tsp butter with chocolate (chopped into small pieces) and bring to a boil in a thick- bottomed saucepan. Remove from heat and whisk till smooth and thickened. Let cool a little before using, but it should still be runny enough to ice with.
5. Tear off four strips of wax paper or parchment and arrange in a square on the plate on which you're serving the cake. Sit one of the cakes on top and spread with cooled custard, then top with second cake. Dollop spoonfuls of chocolate ganache icing on top, letting it spread and drip down the sides of the cake.
6. When the entire confection is cooled and set, remove the strips of wax paper for a drip-free presentation plate.