lumicero/recipes-ing2inst huggingface dataset:
Title: Creme Brulee
Ingredients:
- 1 heavy cream
- 1 vanilla bean
- 1/2 sugar
- 6 hot water
- 5 sugar
- 2
Instructions:
1. preheat oven to 325.
2. pour heavy cream into small saucepan and heat.
3. slice vanilla bean and add to heavy cream.
4. heat cream/vanilla bean to boiling.
5. at boil, remove from heat, cover and let sit for 15 minutes.
6. in medium mixing bowl, mix egg yolks and 1/2 cup sugar, whip slightly.
7. when cream is ready, add slowly to egg and sugar mixture.
8. pour mixture into ramekins (approximately 6 8oz. servings).
9. place ramekins in a cake pan and fill cake pan with hot water til water is halfway up the side of the ramekin.
10. cook until firm, but still jiggly in the center (about 45 minutes).
11. place in fridge for about two hours (for up to about 3 days).
12. remove from fridge and sprinkle top with a pinch of sugar.
13. use torch or salamander to crisp the sugar and serve immediately.
14. YUM!
Title: Charishma's Ghee and Khoya Free Carrot Kheer
Ingredients:
- 4 carrots
- 1 salt
- 1 sugar
- 4 -5 green cardamoms
- 200 evaporated milk
- 180
Instructions:
1. Take a large pot and in it put fresh milk as well as the evaporated milk and carrots.
2. Allow to cook on low heat for a few minutes, stirring occasionally.
3. Add remaining ingredients and mix well.
4. Bring to a boil.
5. Lower heat and cook, stirring well from time to time until the sugar has dissolved and the carrots are tender.
6. Bring to half boil stage, mix well and then lower heat. Allow to cook for 5 minutes more.
7. Remove from flame, transfer to the best serving bowl you have at home and serve hot.
8. Enjoy and Happy Imbolc to you and yours!
Title: Peach - Raspberry Almond Cake
Ingredients:
- 800 butter
- 150 caster sugar
- 3/4 eggs
- 3 plain flour
- 1 1/2 baking powder
- 1 vanilla custard
- 1 vanilla extract
- 3/4 raspberries
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 180C/ 160C fan forced.
2. Spray 18cmx28cm slice pan.
3. Beat butter and sugar until light and fluffy.
4. Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
5. Stir in almond meal, flour, baking powder and custard.
6. Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
7. Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
8. Serve with vanilla ice-cream.
Title: Old Fashioned Sour Cream Fudge Cake
Ingredients:
- 2 1/4 Swans Down cake flour
- 2 baking soda
- 1/2 salt
- 1/2 butter
- 2 1/4 brown sugar
- 3 eggs
- 1 1/2 vanilla
- 3 sour cream
- 1 boiling water
- 1 icing sugar
- 5 butter
- 3 hot water
- 1/2 egg
- 1/3
- 1
Instructions:
1. Cake: Preheat oven to 350 degF.
2. Sift tog.
3. flour, baking soda and salt, set aside.
4. Cream butter, then add brown sugar and continue beating for 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Add vanilla and chocolate.
7. Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
8. Add boiling water, blending well (batter will be thin).
9. Pour into 2 greased and floured 9" round layer cake pans.
10. Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
11. Cool in pans for 10 minutes; remove and finish cooling on racks.
12. Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
13. Blend; then beat at medium speed of electric mixer for 2 minutes.
14. Chill until of spreading consistency.
15. Carefully ice cake (cake crumb is very tender).
16. You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.
Title: Lemon Angel Food Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 1
Instructions:
1. Prepare lemon pie filling, as directed on package& place in fridge to cool slightly (about 45 mins).
2. Slice angel food cake in half horizontally and place bottom half on a good sized cake platter.
3. Spoon some lemon pie filling on this and then add the top half of the angel food cake.
4. Cover the whole cake with the rest of the lemon pie filling.
5. Refrigerate for about an hour.
6. Prepare Dream Whip, as directed on the package& spread over the cake.
Title: Maple-Nut Butter Cake Frosting/Icing
Ingredients:
- 1/3 butter
- 3 icing sugar
- 1/2 maple syrup
- 1/4 walnuts
- pecans
Instructions:
1. Blend butter and sugar.
2. Stir in maple syrup and beat until frosting is smooth and fold in nuts.
3. Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.
Title: Indian Rice Pudding With Cardamom
Ingredients:
- 2 basmati rice
- 3 sugar
- 1/4 ground cardamom
- 1/4 sweetened flaked coconut
- 1/2 golden raisins
- 2
Instructions:
1. Bring milk& cream to boil over low heat.
2. Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
3. Stir in sugar, cardamom& coconut.
4. (Will keep 5 days in refrigerator).
5. Serve warm or cold, garnished w/raisins& almonds.
Title: Whittingham Buttons
Ingredients:
- 6 butter
- 3 icing sugar
- 6 plain flour
- 2
Instructions:
1. Cream the butter and icing sugar (which I believe is also known as powdered sugar or confectioners sugar) until light and fluffy.
2. Add the flour and custard powder, and mix to a firm dough.
3. Take spoonfuls of the mixture and roll into balls about the size of a walnut.
4. Place the balls on a greased baking sheet and flatten slightly with a fork.
5. Bake at 350F (180C) for 10 to 15 minutes, until lightly golden.
6. Cool on a wire rack.
Title: Maple Icing
Ingredients:
- 1 maple syrup
- 1/2 cream cheese
Instructions:
1. Blend ingredients in a blender until smooth.
2. Pour into a saucepan and cook on low heat, stirring constantly.
3. Bring to a boil and cook until thickened, about 7 minutes, stirring constantly.
4. Cool and refrigerate at least 15 minutes, then put onto cake.
Title: Poached Peaches in Champagne
Ingredients:
- 2 maple syrup
- 2 vanilla bean
- 1/2 strawberries
- 1/2 powdered sugar
- 3 mint leaves
- 2 heavy whipping cream
- 1/4 powdered sugar
- 1 vanilla extract
- 2
- 1/2
- 3
- 2
Instructions:
1. Make a very light incision all around peach skins.
2. Plunge the peaches briefly into boiling water, then into cold water, and peel.
3. Place in a shallow pan and douse with champagne.
4. Add the syrup and vanilla bean.
5. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
6. If peaches are very ripe, they will be poached after 5 minutes.
7. Place peaches and syrup in a cool place, but do not refrigerate.
8. Drain peaches, reserving the poaching liquid.
9. Wash strawberries, remove any leaves, and purée in a blender or food processor.
10. Place in a bowl and stir sugar into the purée.
11. Stir romance whipped cream into the strawberry purée and add lemon juice.
12. Serve on round plates, or in glass dishes or small bowls.
13. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
14. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
15. ROMANCE WHIPPED CREAM:
16. Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
17. Yield: 1 1/4+ cups.
Title: B. B. King's German Chocolate Cake
Ingredients:
- 1 butter
- 1 1/4 granulated sugar
- 2 eggs
- 4 vanilla extract
- 1 cocoa powder
- 3 -4 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 evaporated milk
- 1 1/2 granulated sugar
- 1 1/2 butter
- 4 pure vanilla extract
- 3/4 sweetened flaked coconut
- 1 1/2 pecans
- 2
Instructions:
1. Preheat oven to 350*F.
2. Melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. Let cool.
3. Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
4. Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
5. Frosting:
6. Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
7. Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve. Enjoy!
Title: Island Sundaes in Tortilla Cups
Ingredients:
- 3 1/2 sugar
- 1/2 ground cinnamon
- 4 soft taco-size flour tortillas
- 1 strawberry
- 1 pineapple-coconut ice cream
- 1 mango
- 1 fresh pineapple
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Invert four (6 oz) custard cups on a large baking sheet.
3. Coat outside of cups with nonsitck cooking spray.
4. Mix 2 1/2 tbsp sugar with the cinnamon in a small cup.
5. Stack tortillas and, using a small sharp, pointed knife, cut 1""V's" around the edges of tortillas.
6. Coat both sides of tortillas with cooking spray, then sprinkle both sides with cinnamon-sugar.
7. Lay each tortilla, centered, over a custard cup.
8. Bake 12-14 minutes until tortillas are golden crisp.
9. Remove from cups to a wire rack to cool.
10. ABOUT 20 MINUTES BEFORE SERVING: Put strawberries and remaining 1 tbsp sugar in medium bowl.
11. Toss to mix, then let stand 15 minutes, stirring occasionally, for berries to release juices.
12. TO ASSEMBLE: Scoop 1/4 cup each mango sorbet and coconut ice cream into each tortilla cup.
13. Surround with mango and pineapple, and spoon strawberries over the top.
14. Drizzle chocolate syrup over the top, if desired.
Title: Pumpkin Latte Coffee Cake
Ingredients:
- 5 eggs
- 2 instant espresso coffee powder
- 18 instant coffee granules
- 2/3 cream cheese
- 2 sugar
- 1 all-purpose flour
- 3 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1/2 pumpkin pie spice
- 1/2 baking soda
- 1/2 salt
- 1 1/2 butter
- 2/3 sugar
- 1 canned pumpkin
- buttermilk
Instructions:
1. Make the Streusel and Coffee Drizzle ahead, set aside.
2. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.
3. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
4. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Streusel.
5. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.
6. MAKE AHEAD:
7. Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.
8. TIP:
9. To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
Title: Lady Finger Mocha Dessert
Ingredients:
- 2 ladyfingers
- 1 coffee
- 8 cream cheese
- 2 milk
- 2 instant vanilla pudding
- 8 Cool Whip
Instructions:
1. Brush sides of ladyfingers with about 1/4 cup of coffee.
2. Place ladyfingers on bottom and up side of 2 quart serving bowl.
3. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth.
4. Gradually beat in milk until smooth.
5. Add pudding mixes.
6. Beat with wire whisk until blended.
7. Gently stir in 1/2 of the coolwhip.
8. Spoon into prepared bowl.
9. Cover.
10. Refrigerate 1 hour or until set to serve.
11. Top with remaining coolwhip.
Title: Strawberry Cookies
Ingredients:
- 1 strawberry gelatin
- 1 flaked coconut
- 1 sweetened condensed milk
- 1/2 powdered sugar
- 5 -6 butter
- 1 margarine
- 2 milk
- 1
- 2 -3
Instructions:
1. In a large bowl combine all cookie ingredients,blend well.
2. Refrigerate 1 hour or until firm enough to handle.
3. Using 1 tbsp mixture for each cookie,form into strawberry shapes.
4. Roll in red sugar,if desired.
5. In small bowl combine all frosting ingredients,blend until smooth.
6. Using pastry bag and desired tip,pipe frosting stems and leaves on top of strawberries.
7. Store in refrigerator.
Title: Peanut Caramel Apples
Ingredients:
- 8 -10 apples
- 1 peanuts
- 1 creamy peanut butter
- 1/2 water
- 2
Instructions:
1. Wash and dry apples.
2. Insert stick into stem end of each apple and set aside.
3. Place peanuts in a shallow bowl or pie pan and set aside.
4. In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
5. Remove from heat (you may have to return to heat if mixture starts to set up).
6. Dip and turn each apple in caramel mixture, coating most of the way up.
7. Allow excess to drip into pan.
8. Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
9. Store in a cool place or refrigerate.
10. Remove from refrigerator 20 minutes before serving.
Title: South African Fridge Tart
Ingredients:
- 375 sweetened condensed milk
- 500 custard
- 200 lemon juice
- 40
Instructions:
1. Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
2. Make approximately 500 ml of Custard.
3. Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
4. Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
5. This is the original South African Fridge Tart!
Title: Bread Pudding With Vanilla Sauce
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 light brown sugar
- 1/2 ground nutmeg
- 1/4 butter
- 2 3/4 raisins
- 4 sugar
- 3/4 light brown sugar
- 1/2 all-purpose flour
- 3 ground nutmeg
- 1 egg
- 1 butter
- 1 vanilla extract
- 2
- 1 1/4
- 1
Instructions:
1. Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart deep baking dish.
2. Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.
3. Sauce Directions:
4. Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature.
Title: Chocolate Crepes With Tangerines and Chocolate-Orange Sauce
Ingredients:
- 3 unsalted butter
- 1 all-purpose flour
- 1/3 sugar
- 1/4 salt
- 2 eggs
- 1 milk
- 2 vanilla
- 3/4 tangerines
- 1 oranges
- 6 Grand Marnier
- 2 butter
- 3
- 1
Instructions:
1. For Crepes.
2. Melt butter and chocolate in top of double boiler over barely simmering water; stir until smooth. then cool slightly.
3. Sift flour,sugar,cocoa and salt into large bowl.
4. Make a well in the center and add eggs;mix until smooth.
5. Whisk in milk, melted chocolate and vanilla; cover and refrigerate 3 hours.
6. Remove peel and white pith from tangerines.
7. Working over a large bowl to catch juice, cut between membranes with a small sharp knife to release segments; add to juices and mix in liqueur.
8. Cover and refrigerate at least 3 hours.
9. Can be prepare 1 day ahead.
10. Stir batter gently.
11. Heat crepe pan with 5-inch diameter bottom over medium-high heat; brush lightly with melted butter.
12. Remove pan from heat; stir batter and ladle 3 tablespoons into corner of pan, tilting so batter just coats bottom.
13. Cook crepes until bottom is brown,about 1 minute.
14. Turn crepe and cook until second side is speckled brown, about 30 seconds.
15. Slide out onto plate;repeat with remaining batter, stirring occasionally.
16. Adjust heat and add more butter to pan as necessary.
17. Can be prepared 2 days ahead. Wrap in foil and refrigerate.
18. Reheat crepes 1 at a time in crepe pan over low heat 5 seconds per side.
19. Spoon sauce onto each plate.
20. Fold crepes in fourths and arrange 2 crepes on each plate.
21. Drain tangerines and place alongside.
22. Drizzle crepes with sauce and serve.
23. Chocolate-Orange Sauce.
24. Melt chocolate in top of double boiler over barely simmering water; stir until smooth.
25. Gradually mix in cream,tangerine marinade and orange peel; stir until heated through.
26. Thin with more cream if desired.
27. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before serving.
Title: Pineapple Rings Flambe'
Ingredients:
- 1 butter
- 3 granulated sugar
- 1/3 fresh lemon juice
- 1 brandy
- 1/3 cognac
- 2 vanilla ice cream
Instructions:
1. Remove 6 rings from can and set aside.
2. Refrigerate remainder rings for later use unless you will be preparing all of them.
3. In a large frying pan, melt butter on medium-high heat.
4. Add 1/4 cup of granulated sugar and cook until frothy, about 2 minutes, stirring often.
5. Add 6 pineapple rings to frying pan.
6. Sprinkle pineapple rings with about 2 tablespoons of sugar.
7. Cook until lightly browned, about 3 minutes.
8. Turn pineapple rings over.
9. Sprinkle pineapple rings with remaining sugar.
10. Sprinkle pineapple rings with lemon juice.
11. Continue to fry for another 3 minutes or until lighthly browned.
12. In the meantime, measure brandy or cognac into a small saucepan and bring to a light boil.
13. When pineapple rings are done, turn down heat.
14. Being very careful, tilt the saucepan with brandy and ignite using a match.
15. Pour flaming brandy over pineapple rings in small amounts and let the flames die completely.
16. Place pineapple rings in serving dishes.
17. Scoop vanilla ice cream over pineapple.
18. Serve warm.
19. If desired, you may sprinkle some crushed pecans or crushed cashews as a sprinkle.
Title: Ischler Krapferl W/ Chocolate Icing.. Filled Cookies
Ingredients:
- 150 flour
- 120 butter
- 60 sugar
- 60 walnut halves
- 2 water
- 1/4 butter
- 2 pure vanilla extract
- 1/2 powdered sugar
- 2
Instructions:
1. Mix dough according to ingredients.
2. Not necessary to chill.
3. Nuts must be very fine or it will make it hard to roll out.
4. I separate dough in half or quarters to roll out.
5. Roll very thin like paper.
6. and use either a small water glass or biscut cutter to cut round discs.
7. bake in 350 degree oven until lightly browned-- While cookies are baking in a small pot on stove.
8. mix 2 sq of chocolate, 1/4 c water, vanilla and 2 tblsp of butter on low heat until melted.
9. remove from stove and add powdered sugar, mix well.
10. set aside.
11. When all cookies are baked and cooled.
12. fill with jelly of choice.
13. red currant seemed the best.
14. take one disc and spread jelly thinly.
15. place another on top, do this with all discs, then ice with Chocolate and top with Walnut Half.
Title: Salted Caramel Bars
Ingredients:
- 10 unsalted butter
- 1/2 sugar
- 1/2 salt
- 1 all-purpose flour
- 1 2/3 unsalted butter
- 1 light brown sugar
- 1 light corn syrup
- 12 sea salt
- 2 sugar
- 4 heavy cream
- 4 pure vanilla extract
- 1 1/2 flaked sea salt
Instructions:
1. Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.
2. For the crust: In a large bowl combine the melted butter, sugar and salt with a fork. Add the yolk and combine with the fork. Add the flour, combining the dough until flaky. Transfer the dough into the parchment lined pan; pressing mixture evenly over the bottom. Refrigerate this for 30 minutes. Once chilled, bake for 25-30 minutes until lightly browned; remove from oven and set aside to cool.
3. For the caramel: Meanwhile, in a saucepan combine the topping ingredients; butter, brown sugar, corn syrup, salt, sugar and cream. Bring to a boil, making sure the sugar is dissolved. Stir for about 5-10 minutes until the mixture is thick and bubbly. The caramel should reach 230 degrees on a candy thermometer. Remove from heat, stir in vanilla extract and pour on top of the shortbread.
4. Refrigerate for 2-4 hours. Then sprinkle with the sea salt flakes and serve.
Title: Sauteed Figs With Ricotta
Ingredients:
- 6 fresh figs
- 2 brown sugar
- 4 -6 cinnamon
- 1/8 low-fat ricotta cheese
- 1/2 sugar
- 1/2 fresh lemon zest
- 1
Instructions:
1. Combine the ricotta cheese, 1/2 TBS sugar and lemon zest in a bowl and refrigerate for a few hours if you have the time.
2. Combine the figs, vinegar, brown sugar, and cinnamon in a bowl. Let marinate 10 - 15 minutes.
3. Heat a non-stick skillet over medium heat and add the figs and sauce. Cook for a few minutes, until the sauce thickens slightly.
4. For each serving, spoon 1/3 of the ricotta in the center of a dessert plate or bowl. Then arrange 4 fig halves around the ricotta, and drizzle with sauce.
Title: Cuban Boniatillo (sweet Potato Paste Dessert)
Ingredients:
- 1 1/2 sweet potatoes
- 1 salt
- 2 water
- 2 sugar
- 1 cinnamon stick
- 1 lime peel
- 3 dry sherry
- 1/4 vanilla
- 2 cinnamon
- 1 ground cinnamon
Instructions:
1. Place the cubed potatoes in a large saucepan, cover with water and add 1 teaspoon salt – boil until tender, about 20 minutes.
2. Drain potatoes and puree in a food processor or blender.
3. Combine the 2 cups water, 2 cups sugar, lime peel and cinnamon stick in a large heavy saucepan.
4. Cook until it reaches the soft-ball stage (250 degrees) on a candy thermometer – about 15 minutes – stir frequently.
5. Reduce heat to low, carefully add potatoes cook and stir until smooth – about 6 to 8 minutes.
6. Remove from heat and add the egg yolks and mix well.
7. Return to low heat for 2 to 3 minutes stirring constantly.
8. Remove from the heat mix in either the sherry or the vanilla (NOT BOTH) Note: I like to add 1 teaspoon of cinnamon here, but it’s optional.
9. Allow the paste to cool at room temperature for about 10 to 15 minutes.
10. Transfer to a serving bowl or individual dishes and refrigerate for at least 2 hours.
11. Sprinkle with cinnamon and serve cold.