lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Rice Fluff
Ingredients:
- 1 sugar
- 1/3 water
- 1 egg
- 1 cooked rice
- 1 Cool Whip
- 1
Instructions:
1. Combine pudding mix, sugar, water, apricot nectar and egg.
2. Cook and stir over med heat until thickened.
3. Cool.
4. Fold into cool whip and then fold in rice.
Title: Peach Blueberry Cobbler
Ingredients:
- 1 blueberries
- 1 sugar
- 1/2 quick-cooking tapioca
- 4 lemon juice
- 2 all-purpose flour
- 1 sugar
- 2 baking powder
- 1 1/2 salt
- 1/8 lemon, rind of
- 1 butter
- 1/4 evaporated milk
- 1/2
Instructions:
1. Put the frozen fruit in a pie plate.
2. Sprinkle it with sugar, tapioca, and lemon juice.
3. Microwave it on high for 4 minutes.
4. Remove it from the microwave and stir it.
5. Prepare cobbler: Mix the flour, sugar, baking powder, salt, and lemon rind.
6. Cut in butter with a pastry blender until you've formed coarse crumbs.
7. Stir in milk.
8. Drop by tablespoons over filling.
9. Bake at 400 degrees for approximately 30 minutes or until golden brown.
10. Serve warm with vanilla ice cream.
Title: Peanut Butter Kiss Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 margarine
- 1/4 Crisco shortening
- 1 egg
- 1 1/2 flour
- 3/4 baking soda
- 1/2 baking powder
Instructions:
1. Mix the first six ingredients into one bowl.
2. Mix the remaining three ingredients in a different bow.
3. Mix the two mixtures together.
4. Roll 1-in. balls in sugar.
5. Set on pan ½ inch apart.
6. Bake at 375 degrees for 8-10 minutes.
7. Press kiss in center.
Title: Fudge-Frosted Walnut Brownies
Ingredients:
- 1 unsalted butter
- 1/2 buttermilk
- 1/4 eggs
- 2 vanilla extract
- 1 walnuts
- 1/4 unsalted butter
- 1 powdered sugar
- 2 milk
- 3 vanilla extract
- 1 1/2 salt
- 1 -2
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Position oven rack in lower third of the oven.
3. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
4. In a bowl, mix the brownie mix, melted butter, buttermilk, eggs, and extracts with a wooden spoon until just blended and all dry ingredients are moistened; stir in the walnuts.
5. Spread batter into prepared pan.
6. Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
7. Transfer to a wire rack and cool completely.
8. Frosting--in a double boiler, melt the chopped chocolate with the butter; cook and stir until melted and smooth.
9. Remove from heat and cool 10 minutes.
10. In a bowl, mix the melted chocolate, 1/2 cup powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt with an electric mixer set on medium until blended.
11. Add the remaining powdered sugar, 1/2 cup at a time, beating on medium until blended and smooth.
12. Add a few more drops milk if necessary, to make the frosting spreading consistency.
13. Spread frosting over cooled brownies.
14. Cut into squares.
Title: Peach Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 3/4 self rising flour
- 3/4 milk
- 1
Instructions:
1. In a 8x8-inch pan melt butter in a 350°F oven.
2. In a mixing bow mix sugar, flour and milk.
3. Remove pan with melted butter from oven and pour flour mixture into it. Do not stir. With slotted spoon arrange peaches on top of mixture leaving space between each. Pour heavy syrup over all.
4. Bake 40 minutes or until golden brown.
Title: Easy Eclair Dessert
Ingredients:
- 1 1/2 low-fat graham crackers
- 3 skim milk
- 6 fat-free sugar-free vanilla pudding mix
- 12 Cool Whip Free
- 1 low-fat graham cracker
- 16
Instructions:
1. Arrange 1 1/2 cups of the graham cracker crumbs on bottom of 13 x 9" pan.
2. In a mixing bowl, combine milk and vanilla pudding mixes.
3. Beat with a wire whisk for two minutes.
4. Gently stir in whipped topping.
5. Spread pudding mixture over graham cracker crumbs.
6. Place remaining graham cracker crumbs over pudding.
7. Remove top and foil from frosting container.
8. Microwave frosting in container on high 1 minute or until pourable.
9. Spread evenly over cracker crumbs.
10. Refrigerate 4 hours or overnight.
Title: Pina Colada Dessert
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1/2 butter
- 3/4 margarine
- 1/2 coconut
- 1 cream cheese
- 1 milk
- 2/3 instant coconut cream pudding mix
- 1 pineapple in juice
- 1 rum
- 2
Instructions:
1. Preheat oven to 350 F degrees.
2. Spoon flour into measuring cup and level.
3. In bowl, mix flour and brown sugar.
4. Cut in butter until mixture looks like coarse crumbs.
5. Stir in coconut and almonds.
6. Sprinkle in ungreased 13x9 pan and even out.
7. Bake for 20 minutes or until golden brown, stirring a couple of times while baking.
8. Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan.
9. For topping: In large bowl, beat cream cheese until smooth.
10. Gradually beat in whipping cream.
11. Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened.
12. Stir in pineapple and rum.
13. Pour mixture over cooled crust.
14. Sprinkle with crumbs.
15. You may add a few toasted almonds if you like.
16. Cover and refrigerate for at least 6 hours before serving.
Title: Keks (Russian Tea Cake) With Yogurt and Currants
Ingredients:
- 3 eggs
- 2/3 sugar
- 1/2 plain low-fat yogurt
- 4 olive oil
- 2 plain flour
- 1/3 baking soda
- 3/4 currants
- 1 vanilla extract
Instructions:
1. Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
2. Beat eggs with sugar and vanilla.
3. Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
4. Stir currants into the reserved flour and mix until currants are evenly coated.
5. Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir.
6. Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
7. Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
8. If desired, dust with icing sugar.
Title: Peach Tarts With Cheesecake Creme Topping
Ingredients:
- 7 brown sugar
- 3 white sugar
- 3 vanilla extract
- 1 cinnamon
- 1/2 phyllo dough
- 15 fat free cream cheese
- 4 lemon zest
- 4 lemon juice
- 1
Instructions:
1. Beat together cool whip, cream cheese, lemon juice, and lemon zest until smooth. Refrigerate for an hour or so.
2. Preheat oven to 350 degrees.
3. Chop peaches, leaving the skin intact.
4. Put peaches in skillet with brown and white sugar, vanilla, and cinnamon.
5. Cook until peaches are soft, about 10 minutes. Remove from heat and place in the freezer for about 10 minutes to take some of the heat off.
6. Unroll thawed phyllo dough.
7. Cut 15 sheets in half. A pizza cutter works great for this. You can also make larger tarts using the whole sheet.
8. Working quickly, spray one square with butter flavored cooking spray. Spray another, and place on top of the first. Repeat until you have five layers of phyllo.
9. Spoon some peach mixture into the center, and then fold the sides in, leaving some open space in the middle. This isn't an exact science - you can shape the tarts any way you like.
10. Repeat with the remaining squares. If you do it this way, you should get four little tarts.
11. Sprinkle some white sugar over the tarts, and bake for 15 minutes.
12. Top with a dollop of the cream cheese mixture and serve warm.
Title: Creole Gingerbread With Lime Cream
Ingredients:
- 1/4 unsalted butter
- 1 unsalted butter
- 1 sugar
- 3 eggs
- 2 flour
- 1 ground cinnamon
- 1 ground cloves
- 2 baking soda
- 1 fresh ginger
- 1 unsulphured molasses
- 2 baking soda
- 2 hot water
- 2 eggs
- 1/2 sugar
- 1/2 fresh lime juice
- 1 lime, zest of
- 4 unsalted butter
- 1 heavy cream
Instructions:
1. For the cake:
2. Preheat oven to 350 degrees, then butter and flour an 8-inch square pan.
3. Melt the butter, pour into a large bowl and allow it to cool slightly. Beat the sugar and eggs into the butter.
4. In a separate medium bowl, whisk together the flour, cinnamon, cloves, dry baking soda and grated ginger.
5. Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and the baking-soda solution into this water.
6. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
7. Pour the batter into a prepared pan and bake until a toothpick inserted in the center of the cake pulls out cleanly, about 40 minutes to 1 hour.
8. Cool cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake and invert onto a cooling rack to cool completely.
9. For the lime cream:
10. Whip the eggs and sugar in a bowl of an electric mixer, using the whisk attachment until the mixture doubles in volume and has a light color. Lower the speed and blend in the lime juice and zest.
11. Pour this mixture in the top of a double boiler (or into a medium metal bowl placed over a pot of simmering water). Cook over high heat, whisking often until smooth , very thick and custard-like.
12. Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.
13. Cool to room temperature.
14. Using an electric mixer or wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining cream.
15. To serve:
16. Cut the cooled cake into squares and top with a generous dollop of lime cream.
Title: Gluten Free and Vegan Sesame Truffles
Ingredients:
- 1/2 cashews
- 1/4 tahini
- 1/4 vanilla extract
- 1 sesame seeds
- 1/4
Instructions:
1. Place cashews in food processor and pulse until the texture of coarse sand.
2. Add tahini, agave and vanilla and pulse until smooth.
3. Transfer mixture from food processor to a bowl and refrigerate 2 hours.
4. Roll into 1 inch balls and coat with sesame seeds.
5. Serve.
Title: Gluten Free Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/2 olive oil
- 2 vanilla
- 2 baking soda
- 2 baking powder
- 2 salt
- 1 cinnamon
- 2 carrots
- 3 pineapple
- 1 walnuts
- 1 coconut
- 1 cream cheese
- 4 butter
- 4 vanilla
- 1 sugar
- 2 1/2
Instructions:
1. Preheat oven 350f.
2. Use two 9" rounds, 1 9X13, or 36 cupcakes.
3. Note--If using a flour mix that does not contain baking gum, add 1 tsp xanthan or guar gum. I use Bob's Red Mill GF Pizza crust, which does contain gum.
4. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
5. In a separate bowl combine gluten-free flour mix, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
6. Stir in grated carrots, nuts, pineapple, and coconut. Pour the batter into prepared pans.
7. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
8. While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
9. When cake is cool frost.
Title: Chocolate Christmas Trees
Ingredients:
- 1 shortening
- 1
Instructions:
1. Draw multiple Christmas tree outlines (1 1/2 to 2 inches high) on a piece of paper. You can also trace around a cookie cutter.
2. Put the paper with the drawings on a cookie sheet. Lay a piece of wax paper on top. You don't have to use a cookie sheet, but it allows you to move the trees before they are set.
3. Heat the chocolate and shortening in a saucepan over lot heat (or microwave). Stirring frequently until melted. Pour into decorating bag with a plain tip or into a ziploc bag with a corner snipped.
4. Pip chocolate tree outline and fill in center with random branches. IMMEDIATELY place a toothpick at the bottom of the tree, about 1/3 - 1/4 inch into the base of the tree.
5. Sprinkle with edible glitter or colored sprinkles if desired.
6. Refrigerate until chocolate hardens.
Title: Blackberry Crumble
Ingredients:
- 6 sugar
- 1/2 flour
- 2 sugar
- 2 baking powder
- 2 salt
- 1 1/2 eggs
- 2 butter
- 1 cinnamon
- 3
Instructions:
1. Grease 13x9 baking dish.
2. Add 1/2 cup sugar to pie filling.
3. Pour into baking dish.
4. Mix flour, sugar, baking powder and salt together in medium bowl.
5. Break eggs in to bowl of dry ingredients and mix with hands until mixture becomes crumbly.
6. Sprinkle over pie filling.
7. Pour melted butter evenly over top (do not spread with utensil).
8. Sprinkle cinnamon over the top.
9. Bake at 350°F for about 45 minutes, or until center is set.
Title: Fudge Pudding Cake
Ingredients:
- 1 3/4 boiling water
- 1 flour
- 2 baking powder
- 1 salt
- 2/3 sugar
- 2 milk
- 1/2 vanilla
- 1 butter
- 2 brown sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Add mixture 2 to mixture 1.
3. Beat until smooth.
4. Spread in buttered 6 cup casserole dish.
5. Sprinkle mixture 3 over the batter.
6. Pour boiling water over all.
7. Bake for 50 minutes.
8. It won't set up completely. It is supposed to be runny. The runny part is the chocolate sauce to pour over your cake when serving with ice cream.
Title: Irish Tea Cakes
Ingredients:
- 225 raisins
- 110 currants
- 350 sultanas
- 110 demerara sugar
- 225 tea bag
- 1 walnuts
- 110 boiling water
- 275 egg
- 1 milk
- 2 self-raising flour
- 450
Instructions:
1. The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
2. In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
3. Jiggle the tea bag around in the water until you have a nice, strong brew.
4. Add the sugar to the hot tea and stir until sugar is dissolved.
5. Pour tea/sugar mixture over the fruit.
6. Cover and leave overnight.
7. The next day, set the oven to 170C/325°F.
8. Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
9. Add the chopped walnuts to the fruit mixture.
10. Break the egg into a small dish, add the milk, and beat lightly.
11. Add the egg mixture to the fruit mixture.
12. Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
13. Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
14. Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
15. Be careful not to overcook- test after 1 1/4 hours.
16. Remove cakes from oven and turn out immediately to cool on a wire rack.
17. Serve warm or at room temperature, sliced and buttered.
Title: Country Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 3/4 baking mix
- 2 ground cinnamon
- 1 pumpkin pie spice
- 1/2 ground nutmeg
- 1 cream cheese
- 2 butter
- 1/4 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2. Bake at 350° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 inches of edges. Gently roll up; place seam side down on a platter. Refrigerate until serving. Yield: 10 servings.
Title: Caramel Custard (Pudim Flan)
Ingredients:
- 6 soft brown sugar
- 1/2 sugar
- 6 eggs
- 3 3/4 milk
- 1 1/2
Instructions:
1. Put a heaped teaspoon of brown sugar into 6 individual ramekins.
2. In a large bowl, beat sugar and eggs together until yellow and frothy.
3. Bring milk to boil, gradually add it to the egg mixture, beating constantly.
4. Add coffee essence.
5. Pour this mixture into ramekins, place in roasting pan.
6. Add enough water to come half way up the sides of the ramekins.
7. Bake in a moderate oven, 350 degrees until just set, about 45 minutes.
8. To test, stick a skewer into the custard, if it comes out clean, the custard is done.
9. Remove from oven and allow to cool.
Title: Vegan Peach Cobbler (Made With Rice Flour)
Ingredients:
- 2 vegan butter
- 1 stevia powder
- 1/2 baking powder
- 2 xanthan gum
- 1/2 salt
- 1/4 nutmeg
- 1/4 Ener-G Egg Substitute
- 1 1/2 water
- 2 vanilla
- 1/3 lemon juice
- 1/2 cinnamon
- 3 stevia powder
- 2 salt
- 1/2 vegan butter
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Crust: combine rice flour, butter, stevia, baking powder, xantan gum, salt, and nutmeg in a medium sized bowl. In a small bowl, beat egg replacer, rice milk, and vanilla. Slowly mix wet ingredients into the dry. Set aside.
3. Filling: In a medium sized bowl combine all ingredients except vegan butter plus 2 Tbs water(or juice if canned peaches were used). Place filling in a baking dish and dot with vegan butter.
4. Spoon crust on top layer of peaches.
5. Bake for 35 minutes or until crust is goldenish.
Title: Lemon Tapioca Crunch
Ingredients:
- 2 1% low-fat milk
- 3 quick-cooking tapioca
- 3 sugar
- 8 lemon low fat yogurt
- 1/8 nutmeg
- 1/4
Instructions:
1. In a medium saucepan, combine milk, tapioca and sugar; let stand 5 minutes. Cook over medium heat just until mixture boils, stirring frequently.
2. Remove from heat. Cool for 20 minutes or until lukewarm.
3. Stir in yogurt and nutmeg.
4. Fill a large bowl with water and ice cubes. Place saucepan into the bowl to allow the pudding to cool slightly, but not totally thicken.
5. When it has cooled, spoon the mixture into parfait glasses, half way. Then spoon 2 teaspoons of chrushed candies -- then top off with remaining pudding.
6. Makes 4 (1/2 cup) servings.
7. Refridgerate for at least 30 minutes. Just before serving, garnish each parfait with reserved crushed candies.
Title: Coconut Cream Puffs
Ingredients:
- 5 half-and-half cream
- 2 coconut milk
- 1 sugar
- 3/4 cornstarch
- 1/3 sweetened flaked coconut
- 1 vanilla extract
- 1 unsalted butter
- 1/2 coconut milk
- 1/2 water
- 1/2 salt
- 1 flour
- 1 eggs
- 3 egg
- 1
Instructions:
1. For the Cream Filling:
2. To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.
3. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
4. Remove from heat and mix in the shredded coconut and vanilla extract.
5. Cover with plastic wrap and chill at least two hours.
6. For the Puffs:
7. Preheat oven to 425°F (220°C).
8. To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.
9. Allow all the butter to melt and bring the mixture to a boil.
10. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
11. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
12. Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
13. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
14. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
15. Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
16. Then brush the dough with egg wash and place in preheated oven.
17. Bake for 15 minutes at 425°F. Then, without opening the oven, reduce heat to 350° (175°C) and bake for an additional 15 minutes.
18. Remove puffs from oven. Using the tip of a knife, cut a small “x” into the bottom of each puff and transfer (“x” side up) to a cooling rack.
19. Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
20. Enjoy!
Title: Bacon Chocolate Cupcake Frosting
Ingredients:
- 1 powdered sugar
- 16 unsalted butter
- 1 milk
- 1/4 bacon
- 1
- 1/4
Instructions:
1. Melt milk chocolate chips in microwave and cool slightly.
2. In separate bowl, beat powdered sugar, butter, milk and maple extract until smooth.
3. Add chocolate and beat until smooth.
4. Fold in bacon.
5. Spread frosting over cupcakes, or other dessert.
Title: Chocolate Rice Pudding
Ingredients:
- 4 eggs
- 2 half-and-half
- 1/3 granulated sugar
- 1/4 vanilla
- 1 cooked rice
- 1 brown sugar
- 4 cornstarch
- 1/4 water
- 1 molasses
- 1/3
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Beat together eggs; half-and-half or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk.
3. Stir in rice and chocolate.
4. Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
5. Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
6. Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses.
7. Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
8. To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.
Title: Summertime Melon Melba
Ingredients:
- 1 honeydews
- 1/2 cantaloupe
- vanilla ice cream
Instructions:
1. cut melon in half crosswise and remove seeds.
2. slice melon into 1-inch rings.
3. remove rind.
4. fill each ring with scoops of ice cream.
5. top with melted preserves.
6. serve immediately.
Title: Caramel Pudding
Ingredients:
- 1/4 sugar
- 2 1/2 cornstarch
- 1 all-purpose flour
- 2 milk
- 3 eggs
- 1 1/4 sugar
- 1/2 water
- 1/2 salted butter
- 4 vanilla
- 1/2
Instructions:
1. In a cold sauce pan combine the 1/4 cup sugar, cornstarch and flour, stir well. Add the milk and eggs and whisk well.
2. Place 1-1/4 cup sugar and the water in a pot and bring to a boil. Wipe down any sugar crystals with a wet pastry brush. Simmer until the mixture turns the colour of caramel. When it hits this point remove it from the heat and drizzle in the cream, stirring constantly. Continue to stir and bring to a boil. Slowly pour the caramel into the egg and milk mixture, whisking constantly. Bring this to a boil, still stirring constantly. Simmer while stirring until thicken, about a minute. Remove from heat and add the butter and vanilla, stir until smooth. Pour the pudding into bowls or container and refrigerate for 2 to 4 hours.