lumicero/recipes-ing2inst huggingface dataset:
Title: Double Ginger Gingerbread
Ingredients:
- 2 all-purpose flour
- 1 1/2 cinnamon
- 1 ground ginger
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/8 ground cardamom
- 1/8 ground cloves
- 1/4 unsalted butter
- 1/2 dark brown sugar
- 1 egg
- 1/4 light molasses
- 3/4 buttermilk
- 3 crystallized ginger
- 1 Grand Marnier
- 2/3 vanilla
- 2 sugar
- 1 sour cream
- 3
Instructions:
1. For Gingerbread:
2. Position rack in center of oven and preheat to 350 degrees.
3. Grease 8-inch square baking pan;dust with flour.
4. Sift first 8 ingredients into bowl.
5. Using electric mixer, cream butter in another bowl.
6. Add brown sugar and beat until light and fluffy;beat in egg,then molasses.
7. Mix in buttermilk alternately with dry ingredients.
8. Fold in crystallized ginger and orange peel;spoon batter into prepared pan.
9. Bake until springy to touch, 45 to 50 minutes.
10. Cool cake in pan on rack.
11. Serve with cream.
12. For Grand Marnier Cream:
13. Beat cream,Grand Marnier and vanilla until beginning to thicken.
14. Add sugar and sour cream and beat until soft peaks form.
15. Serve immediately.
Title: Chocolate Coconut Bar Cookies
Ingredients:
- 1/2 butter
- 1 chocolate chips
- 1/2 flaked coconut
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Melt butter in 13 x 9 inch pan.
2. Layer cookie crumbs, chips, and coconut without mixing. Drizzle with milk.
3. Bake at 350 for about 15- 20 minutes or until golden brown, taking care not to let it get burnt around the edges. Cut into squares.
Title: Berries With Lemon Yogurt & Chambord
Ingredients:
- 1 raspberries
- 2 blackberry
- 2 strawberries
- 1 Chambord raspberry liquor
- 3 -4 pecans
Instructions:
1. Place berries & Chambord in serving bowl.
2. Get 6-8 parfait glasses or dessert dishes.
3. Serve berries topped with dollop of lemon yogurt and a sprinkling or two of nuts.
Title: Peanut Butter Pie
Ingredients:
- 1 creamy peanut butter
- 2 creamy peanut butter
- 1 cream cheese
- 1/2 sugar
- 1
Instructions:
1. Directions:
2. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
4. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Title: Amazing Rice Pudding
Ingredients:
- 3/4 long grain rice
- 1 1/2 water
- 1/4 salt
- 4 milk
- 1 sugar
- 1 vanilla
Instructions:
1. Boil rice, water, and salt over medium high heat, simmer covered until water is absorbed.
2. Stir in milk and sugar, uncovered over medium heat until it reaches porridge like consistency stirring frequently, especially near the end.
3. Do not over cook.
4. Remove from heat, add vanilla , stir, cool covered.
Title: Dark Chocolate Red Wine Cake With Chocolate Cream Filling
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 sugar
- 1 1/4 butter
- 1/2 vanilla
- 1 eggs
- 2 red wine
- 1 confectioners' sugar
- 1/3 butter
- 2/3 confectioners' sugar
- 4 vanilla
- 1/3 milk
- 1
- 4
Instructions:
1. Pre-heat oven to 350°F Grease/spray a Bundt pan.
2. In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
4. Spread the batter into the Bundt pan. Bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.
5. Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.
6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the milk until creamy.
7. Using a large serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.
8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar.
9. Note: I usually scoop out the cake from the bottom half rather then pressing down. Plus then I get to sample the cake!
10. Note: If you do not have a pastry bag use a large ziplock bag and after filling it with the chocolate cream cut off the corner and squeeze filling like you would with a pastry bag.
Title: Protein-Packed Apple Dessert
Ingredients:
- 1 apple
- 2 Splenda sugar substitute
- 1/3 cinnamon
- 1/4 cottage cheese
- 1 raisins
Instructions:
1. Arrange apple slices in microwave-safe bowl, sprinkle with splenda and cinnamon.
2. Nuke for 1 and a half to two minutes.
3. Top with cottage cheese, fiber one cereal, and raisins.
4. Enjoy! You may also like to put a little sugar free pancake syrup on top for an extra treat!
Title: Black and Orange Cookies (Halloween)
Ingredients:
- 1 cake flour
- 2 cake flour
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 4 unsalted butter
- 3/4 sugar
- 2 eggs
- 2 pure vanilla extract
- 2 milk
- 2 confectioners' sugar
- 2 3/4 boiling water
- 1/4 pure vanilla extract
- 1 bittersweet chocolate
- 2
Instructions:
1. Cookies: Preheat the oven to 350 degrees and position 2 racks in the upper and middle thirds of the oven. Cover 3 cookie sheets with parchment paper.
2. Sift cake flour, all-purpose flour, baking powder and salt into a mixing bowl or onto a large sheet of wax paper. In another large mixing bowl, beat butter and sugar at medium speed until light and fluffy, using a hand held electric mixer, about 3 minutes. Add eggs and yolks one at a time, beating well between additions. Add vanilla and milk to the mixture. At low speed, beat in the dry ingredients until JUST combined.
3. Spoon rounded tablespoons onto cookie sheets, about 2 inches apart. Bake for about 12 minutes, until the centers spring back when lightly pressed. Be careful not to brown or over bake, or they will be dry. Move the cookies, flat-side up, to a wire rack and let cool completely.
4. Icing: Meanwhile, in a medium bowl, whisk confectioners' sugar with the boiling water until smooth. Add vanilla and a few drops of food coloring. Whisk the mixture until color is even. Using a small offset spatula, spread the orange-colored icing over half of the flat side of each cookie. You will have orange icing left over (for next step).
5. In your microwave, melt the chocolate in a small bowl or glass measuring cup. Stir melted chocolate into the left over orange icing. Spread the chocolate icing on the other half and let stand until set, about 15 minutes. (If the icing becomes too thick, add hot water, 1 teaspoon at a time, until smooth and shiny.).
Title: Chocolate Peanut Butter Candy Pizza
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 margarine
- 1 1/4 egg
- 1/4 Gold Medal all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 Spanish peanut
- 1 peanut butter
- 1 sweetened condensed milk
- 1/4
- 1
Instructions:
1. Heat oven to 350ºF. In medium bowl, mix brown sugar, butter and egg with spoon. Stir in flour, cocoa, baking soda and salt. Pat dough in ungreased 12-inch disposable pizza pan.
2. Bake pizza 10 to 12 minutes or until edge is set. Cool at least 30 minutes.
3. In 2-quart saucepan, heat all Peanut Butter Sauce ingredients over medium-low heat, stirring constantly, until melted and smooth. Spread over cookie pizza. Top with peanuts and candies. Drizzle with melted chocolate chips.
4. Make the Most of This Recipe.
5. Special Touch.
6. Cut pizza into bite-size pieces for great nibbling.
Title: Pumpkin Rum Cream Roll With Caramel Sauce
Ingredients:
- 3/4 flour
- 1 baking soda
- 1/2 nutmeg
- 1 ground cloves
- 1/2 cinnamon
- 1/2 salt
- 4 eggs
- 3/4 sugar
- 1 pumpkin puree
- 2 butter
- 2 heavy cream
- 4 dark rum
- 1/2 sugar
- confectioners' sugar
- chocolate curls
Instructions:
1. Preheat oven to 375 Grease a 10x13 jelly roll pan and line with waxed or parchment paper.
2. Grease paper and set aside.
3. In bowl, sift together flour, baking soda, cinnamon,nutmeg, cloves and salt.
4. Set aside.
5. In mixing bowl of electric mixer beat eggs until light then gradually add sugar.
6. Continue beating for approx.
7. 5 minutes.
8. Reduce speed and add pumpkin, remove bowl from mixer fold in flour mixture and then the melted butter.
9. Pour into prepared pan and smooth out mixture.
10. Bake for 12 to 15 minutes until springy to the touch Let cool, pull off any paper and invert on a piece of parchment paper dusted with confectioners sugar.
11. Im mixing bowl, whip cream and sugar until almost stiff Then add rum and beat until rum is incorporated into the mixture Do not overbeat!
12. Spread mixture completely over roll towards edges and then roll, jelly-style.
13. Roll firmly as possible.
14. Decroate top with chocolate curls or fresh flowers.
15. Serve with caramel sauce, recipe is as follows.
16. Caramel Sauce 1 stick butter 1 cup brown sugar 1/2 cup light corn syrup 1 cup heavy cream 1 tsp.
17. vanilla Combine first four ingredients in a saucepan and bring to a boil.
18. Whisk until smooth add vanilla.
Title: Just Plain Carrot Cake
Ingredients:
- 3 eggs
- 1 sugar
- 2 vanilla
- 2 flour
- 2 ground cinnamon
- 2 baking soda
- 2 salt
- 1 baking powder
- 1/2 carrots
- 2
Instructions:
1. Combine eggs, oil, sugar, and vanilla.
2. Mix well.
3. In a separate bowl, combine and mix dry ingredients.
4. Add to wet mixture, mixing well.
5. Stir in finely crated carrot.
6. Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
7. Bake at 350 degrees for 50-60 minutes.
8. Allow to cool before frosting with your favorite cream cheese frosting.
Title: Chocolate Cherry Trifle Dessert
Ingredients:
- 1 cherry pie filling
- 1 chocolate pudding
- 1 Cool Whip
- 1 milk
- 1
- 1 1/2
Instructions:
1. Make pudding with the milk. Let chill a few hours.
2. Cut up the chocolate pound cake and put half in a medium to large pretty glass bowl.
3. Mix cherries and flavoring.
4. After pudding has thickened, layer 1/2 the cherries over the cake in the bowl.
5. Cover that with half of pudding.
6. Cover that with half the whipped cream.
7. Repeat layers. You may need more whipped cream to cover the whole bowl if you are more generous with the whipped cream.
8. To step up the chocolate a notch you could use a package of mini chocolate chips to make one more layer on top of the whipped cream, for decoration.
9. Chill for about a half hour or so, then serve.
10. Doubled with everything but the cake, this overfilled a 9x13 pan, to estimate size. Cooking includes chill time.
Title: Mexican-Style Rice Pudding
Ingredients:
- 2 1/2 cooked brown rice
- 2 cooked white rice
- 1/2 white sugar
- 1/4 dark raisin
- 1/2 vanilla extract
- 1 cinnamon stick
- lime rind
Instructions:
1. Combine all ingredients.
2. Cook over medium-low heat about 30-40 minutes or until thick, stirring frequently.
3. Refrigerate at least 1 hour. Remove cinnamon stick and citrus peel before serving.
Title: Pam's Virtually Fat Free Fruitcake
Ingredients:
- 12 self-rising flour
- 6 sugar
- 1 mixed spice
- 1 baking soda
- 2 olive oil
- 500 skim milk
- 300
Instructions:
1. Mix Together The Dry Ingredients in a bowl.
2. Add Olive Oil and Mix.
3. Slowly Add Milk and Mix Until Fully Absorbed.
4. Spoon into Individual Baking Cases.
5. Cook in a pre-heated oven at 200 celcius for 20 minutes.
6. Allow to Cool (they are more gooey when cold).
7. Eat and Enjoy one of healthiest naughty recipies I know!
Title: Confectioner's Custard
Ingredients:
- 2 caster sugar
- 1 plain flour
- 50 cornflour
- 2 milk
- 2 vanilla essence
- 300
- 1
Instructions:
1. Cream the egg yolks and the sugar together until thick and pale in colour.
2. Beat in the flour, cornflour, and a very small amount of the milk taken from the 300 ml total, just enough to make a smooth paste.
3. Heat the remaining milk until almost boiling (I use the mirowave) and pour it into the egg mixture, sirring constantly.
4. Stir mixture over a low heat until it boils, then remove.
5. Beat egg white until stiff and fold it into the custard.
6. Return to the heat again and add vanilla essence and cook for another few minutes.
7. Use as Choux pastry (cream puff) fillings etc.
Title: White Chocolate Bread Pudding
Ingredients:
- 3 1/2 French baguettes
- 4 1/2 heavy cream
- 1 1/2 milk
- 3/4 sugar
- 15 white chocolate chips
- 3 eggs
- 12
Instructions:
1. Chop baguettes into 1'' squares, then into thirds (use older, harder bread if needed).
2. Add all ingredients together and let soak a while.
3. Bake at 350 degrees for about 40 minutes.
Title: Peanut Butter and Jelly " Moose"
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1/2 half-and-half
- 1/2 creamy peanut butter
- 1 Cool Whip
- 1
Instructions:
1. Using an electric mixer, whip together the cream cheese, confectioners' sugar, peanut butter and 1/4 cup half-and-half.
2. Slowly pour in the remaining 1/4 cup half-and-half while you continue beating until the mixture is smooth.
3. Gently fold the cool whip into the peanut butter mixture.
4. Scrape the jelly into a small bowl and stir it up to make it more spoonable.
5. In parfait or juice glasses, layer 1 big spoonful jelly and 2 big spoonfuls peanut butter mousse, adding some fruit wherever you like.
6. Keep going until you reach the tops of your glasses.
7. Refrigerate the parfaits for a couple of hours or until they get cold and firm.
Title: Amaretto Cream Baked Rice Pudding
Ingredients:
- 1 white rice
- 5 eggs
- 2 raisins
- 1 white sugar
- 1 ground nutmeg
- 2 cinnamon
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a small rectangular glass baking dish or a 2 quart casserole dish.
3. Mix all ingredients in a large bowl and pour into prepared dish.
4. Sprinkle additional cinnamon and nutmeg on top, if desired.
5. Bake for 35-40 minutes.
6. Cool completely and serve with whipped cream.
Title: Mississippi Mud Pie
Ingredients:
- 8 butter
- 9 salt
- 1/2 butter
- 6 bittersweet chocolate
- 3 eggs
- 3 sugar
- 1 light corn syrup
- 3 vanilla
- 1 heavy cream
- 1 powdered sugar
- 1/4 dark rum
- 2
Instructions:
1. Preheat oven to 350°F
2. Make crust: Combine chocolate cookeis and salt in food processor and grind to crumbs. Melt 8 tbls butter and drizzle it into the food processor, pulsing occasionally until clumpy and combined. Press crumbs into pie pan. Baker 7-10 minutes until firm but not darkened in color.
3. Combine butter and chocolate in saucepan and melt over moderate heirrat until combined, stirring occasionally. (or you can do this in the microwave). Remove from heat and let the mixture cool slightly, about a minute, then beat in the eggs until combined. Beat in the sugar, then the corn syrup, and vanilla. Pour into pie crust and place in the oven. Bake 35-40 minutes until the filling is set and crackled on top. Watch that the pie crust edges don't burn.
4. Let the pie cool completely to room temperature. Meantime, whip the cream to stiff peaks, the beat in the sugar and the rum (or vanilla).
5. Spread whipped cream over pie.
Title: Poppy Seed Cake
Ingredients:
- 1 1/4 flour
- 2/3 sugar
- 1/2 cornstarch
- 1 poppy seed
- 2 1/4 baking powder
- 2 lowfat margarine
- 1 skim milk
- 2 lemon zest
- 1 1/2 vanilla
- 3 egg substitute
Instructions:
1. Lightly coat an 8-inch baking pan with nonstick cooking spray (nonfat) and flour.
2. Combine first 6 ingredients in a bowl.
3. Combine remaining ingredients in another bowl and add to flour mixture until blended.
4. Pour batter into pan and bake at 350 degrees for 35 minutes.
5. Remove from pan to cool on a wire rack.
Title: Target Passover Macaroons
Ingredients:
- 4 sugar
- 1/2 vanilla extract
- 1 coconut
- 1/2 chocolate chips
- 12
- 6
Instructions:
1. Preaheat oven to 325 degrees. Line a cookie sheet with parchment paper.
2. In a bowl, combine egg whites, sugar, vanilla and almond extracts. Lightly beat with a fork until the sugar has dissolved. Stir in the coconut.
3. Drop mixture by level rounded bottom tablespoon onto cookie sheet. Bake in center of oven until golden (approximately 20 - 25 minutes). Cool slightly, then remove by gently peeling away the parchment paper.
4. Melt chocolate. Dip one side of each cookie in the melted chocolate. Return to parchment paper and allow to dry.
Title: Oma's Apfelkuchen
Ingredients:
- 2/3 butter
- 2/3 margarine
- 2 sugar
- 1 salt
- 2 -3 eggs
- 2 flour
- 1 baking powder
- 1 apples
- 1/2 currants
- 8 icing sugar
- 1
- 1/3
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat the butter or margarine with a wooden spoon or mixer until creamy. Slowly add the sugar, together with the vanilla sugar, salt and almond extract, alternating with the eggs. Mix the dough until it is very foamy and the sugar has been thoroughly dissolved. Sift in the flour with the baking powder, add the ground almonds, and mix everything together quickly.
3. Carefully coat a springform with butter or margarine. Pour the batter in and smooth down the surface. Peel the apples, cut in half lengthwise, and remove the cores. Cut into the outer surface a few times with a knife, but don’t cut all the way through. Brush apples with the lemon juice. Place the apples close together onto the batter, core side down. Soak the currants for a short time in hot water, wash thoroughly and rub dry in a cloth. Sprinkle the currants, together with the slivered almonds over the apples. Bake the cake at 350 degrees for 75-80 minutes or until golden brown. Remove from the oven and let cool before dusting with icing sugar.
4. Serve with whipped cream.
5. Note: I always leave out the optional items as I find they don’t they add much to the flavour of the cake.
Title: Weintraubentorte (Grape Torte)
Ingredients:
- 2 flour
- 2/3 sugar
- 1/4 butter
- 1 margarine
- 1 egg
- 1 lemon, rind of
- 1/8 salt
- 1 grapes
- 3 sugar
- 6 lemon
- 1/2
- 4
Instructions:
1. DOUGH:
2. Sift flour and sugar into a medium-size bowl.
3. Cut in butter or margarine until mixture resembles coarse crumbs.
4. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough.
5. Cover dough and let rest in refrigerator 20 minutes.
6. Roll out dough into a circle; place in an ungreased springform pan.
7. Form a 1-inch high rim.
8. Bake in preheated 350 degree F. oven for 10 minutes.
9. FILLING:
10. Meanwhile, clean and halve grapes, and remove seeds if necessary.
11. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
12. Carefully fold in the grapes.
13. Remove cake from the oven.
14. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F.
15. Remove cake from pan and cool on wire rack.
Title: Pig Picking Cake
Ingredients:
- 18 1/2 eggs
- 4 mandarin oranges
- 1/2 vanilla instant pudding mix
- 11 Cool Whip
- 3 crushed pineapple
- 8
- 15
Instructions:
1. Mix first 4 ingredients together.
2. Add to 3 greased and floured cake pans.
3. Cook 15 to 25 minutes, checking to see if done with a toothpick after 15 minutes.
4. Meanwhile, mix last 3 ingredients for frosting.
5. Spread frosting on cake when cool.
6. Keep refrigerated.
Title: Pineapple Pudding Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 vanilla pudding mix
- 1 1/3 crushed pineapple
- 1 sugar
- 1 Cool Whip
- 1/2
- 1
Instructions:
1. Make cake according to instructions on box and allow to cool.
2. While cake is cooling make the pudding and refrigerate.
3. Drain Pineapple, reserving 1/2 the liquid.
4. Mix pineapple and the reserved liquid with the sugar.
5. Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake.
6. Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.
Title: Rockin' Smores Bars
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 3/4 graham cracker
- 3/4 all-purpose flour
- 1/4 salt
- 1 baking powder
- 3 chocolate bars
- 1 marshmallow creme
Instructions:
1. Grease an 8-inch-square baking pan.
2. Heat the oven to 350 degrees.
3. In a large mixing bowl, cream the butter and sugar until fluffy.
4. Beat in the egg and vanilla extract.
5. Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.
6. Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough.
7. Spread a layer of marshmallow creme over the chocolate.
8. Flatten the remaining dough into pancakes and lay them over the marshmallow.
9. Bake until golden brown, about 30 minutes. Let the bars cool before serving.
Title: Healthy Cookies
Ingredients:
- 1/8 canola oil
- 1/8 avocado
- 1/3 brown sugar
- 1/3 sugar
- 1 vanilla
- 1 flour
- 3/4 baking soda
- 1/2 oats
- 1/3 cinnamon
- 1/2
Instructions:
1. preheat oven to 375 degrees.
2. mix together first four ingredients til well blended and creamy.
3. mix in egg white and vanilla.
4. next, add in dry ingedients and mix very well.
5. refrigerate dough for at least 1 hour.
6. carefully shape into 1 inch balls.
7. bake for 8 minutes on parchment lined baking sheet (or until set).
8. cool 1 minute on pan and 5 minutes on rack.
Title: American Cream Pots
Ingredients:
- 4 eggs
- 45 caster sugar
- 6 maple syrup
- 600 milk
- 1 vanilla essence
- 315 mandarin segments
Instructions:
1. whisk eggs, milk, sugar and vanilla essence until well blended.
2. pour mixture into 6 ramekins.
3. simmer the custards for about 10 minutes in a pan of boiling water.
4. remove pan from the heat and stand covered with lid until fully set.
5. refridgerate until well chilled.
6. just before serving, pour over a tablespoon of maple syrup.
7. top with mandarin segments.
Title: Baked Vanilla Creams with Caramel-Kahlua Sauce
Ingredients:
- 3 heavy cream
- 1 vanilla bean
- 6 sugar
- 2 1/2 Kahlua
- 1/4
Instructions:
1. Preheat oven to 300 degrees F.
2. In a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
3. In a bowl, whisk together the yolks and ½ cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
4. Strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
5. Arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
6. Bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 ¼ hours or until set.
7. Let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
8. In a saucepan combine the remaining 2 cups sugar with 1 cup water.
9. Bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
10. Remove from the heat.
11. Pour 1 ¼ cups water carefully into the side of the pan in a stream, stirring, and stir in the Kahlua and espresso.
12. Let the sauce cool and chill it, covered.
13. Spoon some of the sauce onto each of 6 plates.
14. Run a thin knife around the edges of the ramekins and unmold onto the plates.
15. Spoon remaining sauce over creams.