lumicero/recipes-ing2inst huggingface dataset:
Title: Demayo Chocolate Cake
Ingredients:
- 2 sugar
- 1 cake flour
- 1 baking soda
- 2 baking powder
- 1 salt
- 1/4 low-fat buttermilk
- 1 eggs
- 3 vanilla extract
- 2 unsalted butter
- 1/2 heavy cream
- 2 -3 unsalted butter
- 3/4 half-and-half
- 2 sugar
- 1 vanilla extract
- 1 unsweetened coconut
- 6 unsweetened coconut
- 2 1/2 pecans
- 1
Instructions:
1. MAKE CUSTARD FILLING FIRST:.
2. Combine first 4 ingredients in a medium saucepan; bring to a full boil over medium-high heat.
3. Reduce heat to low, and simmer about 1 minute.
4. Whisk together egg yolks in a large bowl until well combined.
5. Whisk about 1 cup hot cream mixture into yolks to temper them, then pour yolk mixture back into saucepan.
6. Cook over medium heat, whisking often, until slightly thickened, about 1 to 2 minutes.
7. Remove from heat, and whisk in coconut, stirring until thoroughly combined.
8. (As you stir, coconut will absorb custard, and filling will thicken.)
9. Pour filling onto an 18- x 13-inch rimmed baking sheet, and spread evenly with a rubber spatula.
10. Cover with aluminum foil, and chill at least 2 hours, or until cool.
11. MAKE CAKE:.
12. Preheat oven to 350°F
13. Butter three 8- x 2-inch round cake pans.
14. Line pans with parchment paper; butter paper.
15. Sift first 6 ingredients into a 10-quart bowl (or the largest you have).
16. Stir until well combined.
17. Whisk together buttermilk, eggs, vanilla, and 1 cup room-temperature water in a medium bowl until just combined.
18. Immediately add to flour mixture, and whisk until smooth, scraping down the side of the bowl with a rubber spatula.
19. Add butter, and whisk until well combined.
20. Batter will be thin.
21. Divide batter evenly among prepared pans, gently shaking pans to level batter if necessary.
22. Bake 16 to 19 minutes or until cakes are springy to the touch, start to pull away from sides of pans, and a wooden pick inserted in the center comes out clean.
23. ASSEMBLY:.
24. Let cakes cool in pans on cooling racks for 10 minutes, then invert onto racks, remove pans and parchment, and invert again so cakes are right side up.
25. Place 1 cake layer on an 8-inch cardboard round or cake plate.
26. Using a stiff offset metal spatula (the blade bends up where it meets the handle), spread one-third of chilled Custard Filling evenly over the top of the layer.
27. (If filling seems too stiff, gradually stir in heavy cream to loosen it a bit.)
28. Top with second cake layer, and spread another one-third of filling over the top.
29. Place final cake layer on top, and spread with remaining filling, leaving sides bare.
30. Sprinkle coconut over cake.
31. Cover loosely with plastic wrap, and refrigerate until ready to serve, up to 2 to 3 days.
32. Slice into hearty wedges, and serve a little cooler than room temperature.
33. *After baking, cake layers can be assembled as described above or wrapped tightly in plastic wrap and chilled up to 1 day or frozen up to 1 month.
Title: Winter Fruit Salad by Tamasin Day-Lewis Elle Magazine
Ingredients:
- 4 navel oranges
- 2 blood oranges
- 12 -15 pink grapefruit
- 1 dates
- 6 pomegranate
- 2 bay leaves
- sugar
- pistachios
Instructions:
1. As you prepare citrus fruit. save the juices, tipping them into heavy-bottomed pan in which you will make the syrup.
2. Peel and slice three oranges into circles and place in a bowl. Add segments of cut grapefruit and halved, pitted dates.
3. Squeeze juice from remaining orange, grapefruit, and half a pomegranate into the pan with juice, bring slowly to a boil, and cook until it's a syrupy consistency. Remove from heat.
4. Add pistachios and cover the pan. Remove the seeds from remaining pomegranate half and add to fruit. Pour warm syrup over the fruit salad. Refrigerate until serving.
Title: Chocolate Easter Nests
Ingredients:
- 9 3/4 jelly beans
- 4
- 2
- 1
Instructions:
1. Melt chocolate bars and the German sweet chocolate over low heat.
2. Add coconut and cornflakes.
3. Stir until coconut and cornflakes are covered with chocolate.
4. Drop mixture by Tablespoons onto wax paper.
5. Shape each Tablespoon of mixture into a nest.
6. Make an indentation in the middle of the nest.
7. Place 2 jelly beans into each nest.
8. Place in refrigerator about 30 minutes.
9. Enjoy!
Title: Chocolate Eclairs
Ingredients:
- 1 instant vanilla pudding
- 1
- 12
Instructions:
1. Prepare crescents according to package directions.
2. Allow to cool.
3. While crescents are cooling prepare instant vanilla pudding according to package directions.
4. When crescents are thoroughly cool, cut in half lengthwize.
5. Dollop vanilla pudding on top of bottom half of each crescent.
6. Top pudding with the top of the crescent, press firmly but do not squish.
7. Drizzle crescent with chocolate syrup.
8. Serve.
Title: New Zealand Apple Dessert Club Sandwiches
Ingredients:
- 4 cream cheese
- 2 sour cream
- 1 honey
- 1 orange zest
- 1 apple
- 12 strawberry
- 1/2
Instructions:
1. Beat the cream cheese, sour cream, honey and orange zest together in a small bowl with an electric mixer. Spread each slice of pound cake evenly with the mixture.
2. Core and slice the apple.
3. Assemble the sandwiches: lay the apple slices on 4 of the cake slices, dividing equally; top with 4 more of the cake slices followed by the strawberry slices, and cover with the remaining cake slices. Cut the sandwiches in half on the diagonal, then secure with a decorative pick.
4. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
Title: Milk Chocolate Snack Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 brown sugar
- 1 vanilla
- 2 eggs
- 1/2 water
- 1
Instructions:
1. Combine flour, baking powder, baking soda and salt in a small bowl.
2. Beat butter, sugar, and vanilla extract in a large bowl until smooth.
3. Add eggs one at a time, beating well after each one.
4. Gradually beat in flour mixture alternately with water.
5. Stir in 1 cup chips and nuts.
6. Pour into a greased 9-inch square pan.
7. Bake in preheated 350 degree oven for 25-30 minutes or until toothpick inserted in center comes out clean.
8. Immediately sprinkle the rest of the chips over warm cake; let stand for 5 minutes or until they are soft and shiny.
9. Spread evenly over the cake.
10. Cool completely.
Title: Nut Smacks
Ingredients:
- 2/3 butter
- 4 vanilla
- 2 sugar
- 2/3 baking powder
- 2 walnuts
- 4 brown sugar
- 1 1/2
- 2
Instructions:
1. Bottom Layer:.
2. Cream together butter and sugar. Add egg yolks and beat well. Add flour, baking powder, and vanilla. Spread in shallow pan, or cookie sheet.
3. Top Layer:.
4. Combine egg whites, sugar, and walnuts. Spread on top of first mixture and bake in 350 oven for 30 minutes. Cut into small squares when done.
Title: Shannon's Black Forest Parfait
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 sugar free chocolate fudge pudding and pie filling mix
- 24 skim milk
- 1
Instructions:
1. Mix the milk with pudding mix in large bowl.
2. Place 1 nilla wafer in each of 3 parfait glasses.
3. Top each with 2 heaping tablespoons of cherry pie filling.
4. Top each with 3 tablespoons of pudding.
5. Top each with 3 nilla wafers.
6. Repeat until all ingredients have been used up.
7. Refrigerate about 30 minutes to let cookies soften.
8. Enjoy!
Title: Coconut Fruit
Ingredients:
- 2 eggs
- 1/4 brown sugar
- 1/2 sweetened flaked coconut
- 1/2 milk
- 1/2 vanilla extract
- 1/2 navel oranges
- 3 firm bananas
- 2 mango
- 1/4 lemon juice
- 3
Instructions:
1. Combine eggs, sugar, coconut, cream, milk and vanilla extract in a heavy saucepan over medium low heat.
2. Stir constantly 4-5 minutes or until mixture thickens.
3. DO NOT BOIL.
4. Set aside to cool.
5. Combine orange slices, bananas, mango, and lemon juice in a mixing bowl and toss.
6. Pour cooled coconut mixture over fruit and a generous sprinkling of macadamia nuts.
7. Toss before serving.
8. Enjoy!
Title: Crag?crg (Thai Dumplings in Coconut Cream)
Ingredients:
- 3/4 flour
- 1/2 coconut milk
- 1 coconut milk
- 1/2 sugar
- 1 1/2 salt
- 3 toasted sesame seeds
Instructions:
1. Start a large pot of water to boiling.
2. Stir together the flour with 1/2 cup coconut milk until dissolved. Cook over medium low heat, stirring constantly, until it forms a thick dough that pulls away from the side of the pan and is no longer sticky.
3. Turn dough out onto a large cutting board and as soon as it is cool enough to handle knead it for several minutes to form a homogenous ball.
4. Using a press or your fingers and a fork shape small dumplings, keeping the dough that you aren't working with covered with a damp towel.
5. After you have formed all of the dumplings, cook in boiling water until brightly colored and cooked through, then immediately drain.
6. While the dumplings are cooking, combine the coconut milk, sugar, and salt in a large saucepan and bring to a simmer.
7. Add the cooked dumplings into the simmering coconut sugar mixture and simmer for a few minutes.
8. Serve warm in bowls, and sprinkle with sesame seeds.
Title: My Best Chocolate Cake
Ingredients:
- 1 sugar
- 1 light brown sugar
- 1 3/4 flour
- 1 salt
- 1 baking soda
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1/2 eggs
- 2 chocolate milk
- 1 unsalted butter
- 1 vanilla
- 1/2 brewed coffee
- 1 unsalted butter
- 1 powdered sugar
- 3/4 chocolate milk
- 1 vanilla
- 4 1/2
- 2/3
- 2
- 3
Instructions:
1. Grease 2, 8" cake pans with butter-flavored crisco and coat evenly with cocoa powder. Each pan will take about 2 Tbl. or so. *If you have trouble with cakes sticking to your pans, I recommend that you use flour, or half flour and half cocoa for this. Mine never stick, but they are well coated with whatever in the heck they use, and very shiny. You use whatever works best in your pans.
2. In large bowl stir together first 8 ingredients with a wire whisk well.
3. Add rest of cake ingredients except coffee. Beat on medium for 2 minutes.
4. Add coffee carefully, and beat til mixed well. Be careful to add it slowly so it doesn't splatter on you and everything else! Hot coffee can really burn!
5. Pour evenly into the 2 prepared pans.
6. Bake in pre-heated oven at 350º for about 40 minutes or til toothpick comes out clean. *This is not a high-rising cake, it's a bit dense. So don't fret when it looks kinda puckered in the very center, that's the way it should look.
7. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
8. Frosting:
9. Melt butter in microwave.
10. Stir in cocoa well.
11. Alternately add rest of ingredients beating with wire whisk, or use a mixer. Beat til smooth and creamy.
12. This makes enough frosting to frost a 2-layer 8" cake, plus extra to decorate it with. If you just want to frost it, pile it on there! I doubt anyone will complain!
13. Drizzle with caramel ice cream topping if desired. Top with your heart's desire. I used Brach's chocolate stars, chopped walnuts and white chocolate truffles! Experiment and have fun! :).
14. Thanks for taking the time to read my recipe, hope you give it a try! :).
Title: Zucchini Chocolate Cake
Ingredients:
- 3/4 margarine
- 2 sugar
- 3 eggs
- 2 vanilla
- 3/4 orange zest
- 2 zucchini
- 2 1/2 flour
- 1/2 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 1/2 milk
- 1/2
Instructions:
1. Cream margarine and sugar in a large bowl; add eggs and vanilla.
2. Stir in orange zest and zucchini.
3. Combine dry ingredients in a separate bowl.
4. Add to margarine mixture alternately with milk.
5. Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
6. If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.
Title: People Chow
Ingredients:
- 6 powdered sugar
- 6 creamy peanut butter
- 1/4
Instructions:
1. Melt chocolate chips in a microwave container until completely melted. Do not overcook.
2. Once melted, add peanut butter. Mix thoroughly. Fold in Crispix, covering all pieces with chocolate mixture.
3. Add powdered sugar until all Crispix is covered thoroughly. Put by tablespoonfuls onto wax paper and chill. Enjoy!
Title: Mango Margarita Cake
Ingredients:
- 1 lime zest
- 1 eggs
- 1/3 mango
- 2
- 4
- 1
- 1 1/2
- 2
Instructions:
1. Heat oven to 350°F Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.
Title: Low Carb Lemon Mousse
Ingredients:
- 1/2 butter
- 9 lemons, zest of
- 4 sugar substitute
- 4 heavy cream
- 2 vanilla extract
- 5
- 1 1/2
- 1
Instructions:
1. Melt butter in a medium saucepan over low heat.
2. Remove from heat and whisk in yolks one at a time.
3. Beat in lemon juice, zest and 4 packets sugar substitute.
4. Chill.
5. Beat egg whites and extract with 1 packet sugar substitute.
6. Fold into the chilled egg yolk mixture.
7. Beat cream with vanilla extract and fold into the mixture.
8. Fold into the chilled egg yolk mixture.
9. Spoon into 8 serving cups (wine glasses work well) and chill for at least 2 hours before serving.
Title: Kokosmakronen (German Coconut Macaroons)
Ingredients:
- 120 coconut flakes
- 250 sugar
- 4 flour
- 30 lemon, zest of
- 1/2
Instructions:
1. Prepare a water bath. The water should cook lightly.
2. In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
3. Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
4. Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
5. Let cool to room temperature again.
6. Preheat oven to 160°C.
7. Place baking wafers on baking tray.
8. Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
9. Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
10. The cookies should remain light in color and just a bit browned.
11. If you like you can decorate the Kokosmakronen with icing chocolate.
12. NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
13. NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.
Title: Chocolate Banana Nut Custards
Ingredients:
- 20 sugar
- 2 salt
- 1 butter
- 3 banana
- 1 brown sugar
- 2 salted peanuts
- 2 heavy cream
- 2 vanilla extract
- 2
- 1/2
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. In a food processor pulse vanilla wafers until reduced to crumbs. Continuing to pulse, add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined.
3. Divide mixture in half and pour into ramekins. Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom. The crust should be about 1/4-inch thick.
4. In a medium bowl combine banana, brown sugar, peanuts and chocolate chips. Divide this mixture in half and place in the bottom of each ramekin.
5. In the same bowl, whisk together yolks, heavy cream, vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved. Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean.
Title: Whole Wheat Chocolate Chip Cookies
Ingredients:
- 3 whole wheat flour
- 1 1/2 baking powder
- 1 baking soda
- 1 1/2 kosher salt
- 8 unsalted butter
- 1 dark brown sugar
- 2 sugar
- 2 eggs
- 2 pure vanilla extract
- 8 bittersweet chocolate
Instructions:
1. Place two racks in the upper and lower thirds of the oven and preheat to 350°F Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
3. Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
4. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
5. Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
6. Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.
7. Notes.
8. This dough is made to go straight from the bowl into the oven. However, for freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out the balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week--assuming it doesn't get eaten first!
Title: Orange Apricot Nectar Cake
Ingredients:
- 1 eggs
- 3/4 powdered sugar
- 3/4 lemon juice
- 2
- 4
- 1 1/2
- 1/2
- 2
Instructions:
1. Beat all ingredients together for cake. Bake fro 40 minutes in bundt pan at 350. The shaped bundt pans look great with this cake and it holds it shape very well.
2. While cake is finishing baking heat all ingredients for sauce until smooth. The immediately pour over HOT cake. Let sit until completely cool before removing from pan,.
Title: Banana-Caramel Cake
Ingredients:
- 2 1/2 cake flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1 1/4 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1/2 buttermilk
- 1 light brown sugar
- 2 1/2 heavy cream
- 3 lemon juice
- 1 1/2 butter
- 1/2
- 5
Instructions:
1. PREPARE THE CAKE:
2. Preheat oven to 350ºF.
3. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
4. Dust with flour, tap out any excess, and set aside.
5. Over a surface covered with a large sheet of waxed or parchment paper, sift the flour, baking powder, baking soda, and salt. Into a medium bowl, resift the flour mixture and set aside.
6. In a large bowl, using a mixer set on medium-high speed, beat the butter until light -- about 1 minute.
7. Add the sugar and continue to beat for 2 more minutes.
8. Add the eggs, one at a time, beating thoroughly after each addition, and mix in the vanilla.
9. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and bananas and ending with the dry ingredients.
10. Mix just enough to blend the batter after each addition.
11. BAKE THE CAKE:
12. Divide the batter equally between the pans and bake on the middle rack of the oven until a tester inserted into each cake layer comes out clean -- 25 to 30 minutes.
13. Cool in the cake pans on a wire rack for 15 minutes.
14. Using a knife, loosen the cake layers from the pan sides and invert the layers onto the wire rack to cool completely.
15. PREPARE THE ICING:
16. In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice together.
17. Cook the mixture, without stirring, over medium-high heat to soft-ball stage (238ºF).
18. Remove from heat and cool the caramel mixture to 140º F.
19. Place the butter on top of the cooled caramel mixture.
20. Remove the thermometer and, using a handheld mixer set on medium-high speed, beat the caramel until it thickens enough to hold its shape, lightens in color, and changes from translucent to opaque -- about 5 minutes.
21. ICE THE CAKE:
22. Use a serrated knife to trim the mounded side of the cake layers, if necessary.
23. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top.
24. Place 1 cup Caramel Icing on top of the layer and spread evenly.
25. Place the second layer, trimmed side down, on the first and cover the top and sides with the remaining icing.
26. Apply icing immediately.
27. ENJOY!
Title: Lemon Cake Bites
Ingredients:
- 1/2 all-purpose flour
- 1/2 sugar
- 1/4 baking powder
- 1/8 salt
- 2 water
- 1/4 lemon, zest of
- 1/4 sugar
- 1 heavy cream
- 1/2 powdered sugar
- 2 mint
- 1/8
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
2. Mix together flour, sugar, baking powder, and salt.
3. In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
4. Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
5. Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
6. Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
7. Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
Title: Banana, Apple and Crunchy Sesame Pudding
Ingredients:
- 60 unsalted butter
- 4 bananas
- 4 apples
- 1 lemon
- 200 soft brown sugar
- 4 sesame seeds
Instructions:
1. Heat half the butter in a 30 cm frying pan with a heatproof handle.
2. When it begins to turn nut-brown add sliced bananas and fry for one minute over a high heat, tossing occasionally.
3. Tip bananas into a bowl, add remaining butter to the pan and return to the heat. Cook apple wedges in the same way, but for 2 minutes. Add lemon juice and 60g of the sugar to the pan, toss well, and cook until sugar begins to caramelise.
4. Return bananas to the pan, press flat, sprinkle with sesame seeds and remaining sugar.
5. Place under a hot grill and cook until sugar caramelises.