lumicero/recipes-ing2inst huggingface dataset:
Title: Mud Cake
Ingredients:
- 250 butter
- 150 dark chocolate
- 2 sugar
- 1 hot water
- 1/3 dry instant coffee
- 4 plain flour
- 1 1/2 self-raising flour
- 1/4 cocoa powder
- 1/4 eggs
- 2
Instructions:
1. Grease a 23cm slab pan, line the bottom with paper, grease the paper.
2. Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
3. Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
4. it's quite a thin batter, so don't panic!
5. Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
6. Stand 10 minutes before turning onto a wire rack to cool.
7. Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
Title: Chai Pots De Crème
Ingredients:
- 1 tea
- 1 cinnamon stick
- 1 whole cardamom pods
- 1 whole cloves
- 8 fresh ginger
- 6 golden brown sugar
- 3 sugar
- 4
- 1/2
- 1/4
- 1
- 2
Instructions:
1. For Custard:
2. Combine first 7 ingredients in medium saucepan. Bring to boil. Remove from heat; cover and let steep 15 minutes to develop flavor.
3. Preheat oven to 325 degrees (F). Place six 3/4-cup custard cups or ramekins in a 13x9x2-inch metal baking pan. Pour cream mixture through a fine strainer into a medium bowl. Discard solids in strainer.
4. Whisk egg yolks, brown sugar, and orange peel in a 4-cup measuring cup to blend well. Gradually whisk in cream mixture. Pour custard into custard cups, dividing equally (cups will not be full). Pour enough hot water into baking pan to come halfway up sides of custard cups. Cover baking pan with foil. Pierce foil in several places with skewer to allow steam to escape.
5. Bake custards until softly set (centers will move slightly when cups are shaken gently), about 30 minutes. Remove custards from water. Cool on rack. Chill until cold, about 4 hours. (Can be made 1 day ahead. Cover; keep chilled.).
6. For Topping:
7. Beat whipping cream and sugar in medium bowl until soft peaks form. Place dollop of whipped cream atop each pot de creme and serve.
Title: Date, Carrot and Honey Cake
Ingredients:
- 1 1/2 dates
- 1 honey
- 1 water
- 60 butter
- 1 vanilla
- 2 self raising flour
- 3/4 carrot
Instructions:
1. Place dates, honey and water into large pot.
2. Stir constantly over medium heat.
3. Stir in butter then remove from heat and add vanilla.
4. Fold in flour and carrot.
5. Pour into greased and lined 20 cm cake tin.
6. Bake in 180 C oven for 35 - 40 minutes or till cooked.
7. Cool in tin for 5 minutes, then turn onto wire rack.
8. Ice when cool if desired.
Title: Whipped Dessert Topping
Ingredients:
- 1 unflavored gelatin
- 2 water
- 3 boiling water
- 1/2 sugar
- 1/2
- 3
Instructions:
1. Thoroughly chill a small mixing bowl in the refrigerator.
2. In another small bowl, soften gelatin with 2 teaspoons of cold water, then add boiling water, stirring until gelatin is completely dissolved.
3. Set aside and cool until tepid.
4. In a chilled mixing bowl, beat ice water and nonfat dry milk at high speed until mixture forms stiff peaks.
5. Add sugar, still beating, then oil and gelatin.
6. Cover and freeze for about 15 minutes, then transfer to refrigerator until ready for use.
7. Stir before using to retain a creamy texture.
Title: Candied Apple Pie
Ingredients:
- 1 apple
- 1 cinnamon
- 1/2 light brown sugar
- flour
- butter
Instructions:
1. Mix well.
2. Sprinkle on top of sliced apples to which cinnamon has been added.
3. Bake 45 minutes at 350.
Title: Banana Snack Cake With Delicious Cream Cheese Frosting
Ingredients:
- 3/4 sugar
- 1/3 butter
- 1 banana
- 1/4 buttermilk
- 2 vanilla
- 1 egg
- 1 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 - 1 cinnamon
- 1/8 clove
- 1/8 nutmeg
- 1/2 walnuts
- 2 confectioners' sugar
- 1 cream cheese
- 2 butter
- 1 - 1 1/2 half-and-half cream
- 1/2 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 8 or 9-inch square baking dish.
3. In a large bowl, beat sugar, and butter until light and fluffy.
4. Add in the mashed bananas, buttermilk, vanilla and egg; mix well.
5. In a small bowl sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
6. Add into the creamed mixture; mix well.
7. Stir in the nuts or chocolate chips.
8. Spread the batter into prepared baking pan.
9. Bake for 25-30 minutes, or until the cake test done, and is a golden brown.
10. Cool completely before frosting.
11. For frosting: In a medium bowl, combine all frosting ingredients.
12. Beat until smooth and creamy.
13. Spread over cooled cake.
Title: Easy No-Bake Mint Bars
Ingredients:
- 1/2 butter
- 1 butter
- 2 milk
- 1/4 vanilla
- 1 powdered sugar
- 1/2 butter
- 1/2
- 1
- 2
- 1/2
Instructions:
1. Lightly grease 9-inch square pan.
2. In saucepan, combine 1/2 cup butter and 1/4 cup of the chocolate chips. Cook over low heat until melted, stirring constantly.
3. Remove from heat; stir in cookie crumbs until well mixed.
4. Press crumb mixture evenly in greased pan.
5. Refrigerate 10 minutes or until firm.
6. Meanwhile, combine 1/4 cup butter, milk, peppermint extract, vanilla and food color.
7. Gradually beat in powdered sugar until smooth. Spread over crumb mixture.
8. Melt remaining chips and 1/3 cup butter over low heat, stirring constantly.
9. Spread evenly over bars. Refrigerate 10-15 minutes or until chocolate is set.
10. Cut into square bars.
Title: Spumoni Slices (Neapolitan Cookies)
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 2 1/2 vanilla extract
- 2 flour
- 1/2 pecans
- 3 -5
- 1/4
- 1/2
- 3 -5
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in egg and vanilla.
3. Gradually add flour and mix well.
4. Divide dough into three portions.
5. Stir chocolate into one portion; mix well.
6. Add pecans and green food coloring to the second portion.
7. Add cherries, almond extract and red food coloring to the third.
8. Roll each portion between two pieces of waxed paper into and 8x6-inch rectangle. Remove waxed paper.
9. Place chocolate rectangle on a piece of plastic wrap.
10. Top with the green and pink rectangles; press together lightly.
11. Wrap with plastic wrap and chill overnight. Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator.
12. Cut remaining rectangle into 1/8 inch slices.
13. Place 1 inch apart on ungreased baking sheets.
14. Bake at 375 for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks.
15. Repeat with remaining dough.
16. Note: for another good and highly reviewed Neapolitan Cookie recipe, take a look at recipe number 47503.
Title: Sticky Ginger Squares
Ingredients:
- 1 1/4 unbleached all-purpose flour
- 2 ground ginger
- 1 ground allspice
- 3/4 salt
- 1/4 baking soda
- 1/2 crystallized ginger
- 1/4 molasses
- 2 eggs
- 1 1/3 brown sugar
- 1/4 butter
- 1 1/3 unbleached all-purpose flour
- 1/2 butter
- 1/4 salt
- 3/4 brown sugar
- 1/2 crystallized ginger
Instructions:
1. Preheat the oven to 350°F Lightly grease (or line with parchment) a 9" x 13" pan.
2. To make the squares: In a medium-sized mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda, and crystallized ginger.
3. In a separate bowl, stir together the molasses, eggs, brown sugar and butter.
4. Combine the wet and dry ingredients, beating till smooth.
5. Spread the batter in the prepared pan, and set it aside.
6. To make the streusel topping: Using a pastry blender, electric mixer, or your fingers, mix together the flour, butter, salt, and brown sugar till it's fairly well-blended; some chunks of butter can remain. Mix in the crystallized ginger.
7. Bake the squares for 15 minutes. Sprinkle on the streusel, and bake an additional 30 minutes, till the streusel is a deep, golden brown.
8. Remove the squares from the oven, and run a knife around the edges of the pan to loosen them.
9. Allow them to cool, then cut into 2 1/4" squares.
Title: Honey Cinnamon Oranges
Ingredients:
- 2 oranges
- 2 honey
- 2 ground cinnamon
- fresh mint leaves
Instructions:
1. Peel the oranges and slice into 1/4-inch thick slices.
2. Place on a serving platter.
3. Mix honey and cinnamon in a small bowl.
4. Drizzle the honey mixture over oranges and garnish with mint leaves. Enjoy!
Title: Apple Spice Dutch Oven Coke Cake
Ingredients:
- 1 margarine
- 2 butter
- 1 brown sugar
- 1/4 Cool Whip
- 1/4
- 1
Instructions:
1. Start burning 21 briquettes for a 10" dutch oven, if u are using a bigger oven you will need to add more *remember always have more on top then bottom when baking*.
2. Pour melted margarine or butter in dutch oven, if you have no way to melt it just cut into pieces and place around bottom evenly.
3. Sprinkle brown sugar evenly over butter.
4. Add both cans of apple pie filling.
5. Open cake mix and add it (dry) on top of pie filling.
6. Pour can of coke over cake mix.
7. I always lightly stir in coke to the cake mix after pouring (be careful not to mix in apples) but this step is not necessary.
8. Cover with lid.
9. Put 8 briquettes on bottom of dutch oven and 13 on top, this should equal about 350 degrees for a 10" dutch oven.
10. Bake for about 50 min to an hour, or until toothpick comes out clean when inserted in the middle.
11. Scoop out heaping servings and top with Cool Whip, we use the Cool Whip in the spray can.
12. ENJOY!
Title: Zesty Blueberry Muffins
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 3/4 milk
- 1/2 sugar
- 2 1/2 baking powder
- 1 egg
- 1/3 butter
- 1 lemon rind
- 1 blueberries
- 2 sugar
Instructions:
1. Grease and line 12 muffin tins.
2. Mix Flour, ½ cup sugar, baking powder, salt in bowl.
3. Beat egg.
4. Add milk and melted butter.
5. Add liquid to dry ingredients.
6. Stir till just moist.
7. Add blueberries.
8. Fill muffin tins ¾ full.
9. Combine lemon rind and remaining sugar and sprinkle over batter.
10. Bake at 400 for 20 minutes.
Title: Pam's New England Apple Cobbler
Ingredients:
- 1 1/2 sugar
- 3/4 walnuts
- 1 flour
- 1 baking powder
- 1/2 evaporated milk
- 1/2 cinnamon
- 4 apples
- 1/4 salt
- 1 egg
- 1 butter
Instructions:
1. In small bowl, mix 1/2 cup sugar, cinnamon and 1/2 cup walnuts.
2. Place apples on bottom of greased 8 inch shallow baking dish; sprinkle apples with sugar-nut mixture.
3. Mix remaining sugar and dry ingredients together.
4. Combine egg, milk and melted butter; add to dry ingredients and mix until smooth.
5. Pour over apples and sprinkle remaining nuts over top.
6. Bake in 325°F oven for 55 minutes.
7. Serve warm with ice cream or whipped cream flavored with cinnamon.
Title: Rainbow Bright Cupcakes
Ingredients:
- 1 eggs
- 4 water
- 1/2 sour cream
- 1/2 vanilla instant pudding mix
- 8 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined. Batter will be nice and thick.
2. Divide batter evenly between 5 white or glass bowls. Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors. Stir well.
3. Spoon each color into paper lined cupcake tins until all are filled. Bake for 22-25 minutes or until cooked through. Remove and let cool completely. Frost with frosting of choice.
Title: Lemon Tart With Cranberry-Ginger Sauce
Ingredients:
- 1 1/2 all-purpose flour
- 3 sugar
- 1/4 ground cinnamon
- 7 unsalted butter
- 2 vegetable shortening
- 3 fresh lemon juice
- 1 3/4 sugar
- 1 1/2 eggs
- 5 lemon peel
- 4 unsalted butter
- 1 fresh cranberries
- 3/4 water
- 1 sugar
- 3/4 ground ginger
- 1 pure maple syrup
- 1 1/2 crystallized ginger
- 1/2
- 2
Instructions:
1. For crust: Combine flour, sugar and ground cinnamon in processor. Using pulse button, cut in chilled butter and vegetable shortening until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more ice water by teaspoonfuls. Gather dough into ball. Flatten into disk. Wrap dough tightly in plastic and refrigerate 1 hour. Let dough soften slightly at room temperature before rolling.
2. For Filling: Combine fresh lemon juice, sugar, eggs, egg yolks and grated lemon peel in top of double boiler over simmering water (do not let top of double boilers touch water). Whisk until mixture is thick and thermometer measures 160 degrees F. , about 13 minutes (do not boil). Remove from heat. Gradually add butter, whisking just until melted. Refrigerate lemon curd filling until cold, stirring occasionally, about 1 hour.
3. Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 15-inch round. Transfer dough to 11-inch diameter tart pan with removable bottom. Gently press dough into place; freeze 15 minutes.
4. Line crust with aluminum foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove beans and aluminum foil and bake until crust is golden brown, piercing with fork if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
5. Pour lemon filling into prepared tart crust. Cover and refrigerate until filling is set, about 3 hours. Transfer to platter. Cut lemon tart into wedges and serve with sauce.
6. Cranberry-ginger sauce: Combine cranberries, 3/4 cup water, sugar, grated orange peel and ground ginger in heavy medium saucepan over medium-high heat. Cook until cranberry skins burst, stirring frequently, about 5 minutes. Transfer sauce to processor. Add maple syrup and process until almost smooth. Stir in chopped crystalized ginger. Cover and refrigerate overnight.
Title: Chocolate Crown Pound Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 chocolate flavor instant pudding and pie filling mix
- 4 white chocolate chips
- 4
- 3/4
- 1
- 1/4
- 1
Instructions:
1. Heat oven to 350°F
2. Grease and flour 12-cup bundt pan.
3. In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.
4. Pour batter into greased and floured pan.
5. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
6. Cool in pan 25 minutes; invert onto serving plate.
7. Cool completely.
8. Heat white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth, cool slightly.
9. In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth, cool slightly.
10. Drizzle cake with white chocolate, then with dark chocolate.
Title: Fish Cakes
Ingredients:
- 2 salmon fillets
- 240 sweet potatoes
- 1 lemon zest
- 1 dill
- 1 parsley
- 1 mustard
- 4 buckwheat flour
- 1 egg
- 6 coconut oil
- 1
Instructions:
1. Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
2. Meanwhile grill the salmon for 10 minutes (until just cooked).
3. Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
4. Break the salmon fillets into flakes, then mix with the potato mixture.
5. Divide the mixture into 6 cakes.
6. Place the flour, egg and ground almonds in separate bowls.
7. Coat each cake in flour, then the egg then the ground almonds.
8. Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
Title: Secret Apple Cake
Ingredients:
- 1 granny smith apple
- 3/4 sugar
- 1 1/2 flour
- 2 cinnamon
- 3/4 eggs
- 2 baking soda
- 1/3 vanilla extract
- 2
- 1
Instructions:
1. Put all ingredients in a food processor and blend until smooth.
2. Pour batter into 9-11 inch round pan and cook for 30 minutes at 350°F.
Title: Lady Fingers
Ingredients:
- 3/4 all-purpose flour
- 4 eggs
- 1/2 granulated sugar
- 1 salt
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F. Line 2 average sized baking sheets with parchment paper. You must use parchment paper and not use butter or shortening or spray, it will still stick to your pan. Mark parallel lines across the width of the parchment about 4 inches apart.
2. In a medium sized mixing bowl, beat egg yolks and sugar on medium-high speed until the mixture is thick, pale yellow and has tripled in volume (about 8 minute). In a separate bowl, beat egg whites until stiff peaks have formed. Carefully fold egg whites, flour, salt and almond extract into the yolk and sugar mixture until everything is completely incorporated and mixture is smooth.
3. Fill a large pastry bag with the mixture. Cut tip of pastry bag making the tip 3/4 inch. Pipe fingers about 4 1/2 inches in length onto the baking sheet, using your pre-drawn lines as a guide. Bake in oven for 15 - 18 minutes, or just until firm on the outside and soft in the center. After removing from oven, while still warm, lightly dust your lady fingers with powdered sugar.
4. Serving size = 2 lady fingers. One serving = 1 WW point.
Title: Vanilla Cupcake With a Pureed Blackberry Topping
Ingredients:
- 3/4 granulated sugar
- 1/2 unsalted butter
- 2 eggs
- 1/4 all-purpose flour
- 1 1/3 baking powder
- 2 salt
- 1/8 milk
- 1/3 blackberries
- 4 fresh blackberries
- 10 -15 confectioners' sugar
- 1/4 powdered sugar
- 1 unsalted butter
- 1/4 heavy cream
- 2 confectioners' sugar
- powdered sugar
Instructions:
1. Vanilla Cupcakes: Set oven to 350 degrees F.
2. Beat sugar and butter together.
3. Add one egg at a time and beat until a fluffy yellow mixture has formed.
4. Combine all dry ingredients (flour, baking powder, salt, and vanilla) together in a separate bowl and mix with a spoon or fork carefully.
5. Slowly add the dry ingredients into the fluffy yellow mixture while whisking the mixture.
6. Once all the dry ingredients have been added, pour in the milk to the batter and mix.
7. Using an ice cream scooper, add one spoon of the batter to the cupcake bake platter.
8. (Optional) Sprinkle a few of the chopped blackberries on top of the batter after you have placed the mixture into their individual cupcake cups.
9. Put the cupcakes into the oven for about 15 - 20 minutes.
10. Blackberry Puree: Puree the powdered sugar, butter, and blackberries and place in the refrigerator.
11. Whipped Cream: Mix heavy cream, sugar and vanilla in separate bowl and place in the refrigerator.
12. **Once the cupcakes are done, allow at least 10 minutes of cooling time for the cupcakes before placing blackberry puree on top and whipped cream.
Title: Super-Moist Cake Mix Lemon Pound Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 1 eggs
- 4 water
- 1
- 1/3
- 1
- 2
Instructions:
1. Preheat oven to 350°F and grease bundt pan.
2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
Title: 22 Minute Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 1 water
- 1/2 shortening
- 1/4 salt
- 4 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla
- 1 cinnamon
- 1 butter
- 1/2 milk
- 4 powdered sugar
- 1/3
- 1
Instructions:
1. Do not use a mixer.
2. Combine flour and sugar in a large bowl.
3. In saucepan combine butter, water, shortening, cocoa and salt.
4. Bring to a boil.
5. Pour over flour mixture.
6. Combine buttermilk, eggs, soda, vanilla and cinnamon.
7. Add to the other mixture and mix all together (will be a little lumpy).
8. Pour batter into a 9 x 12 greased pan.
9. Bake 22 minutes at 400 degrees Fahrenheit.
10. When cake has baked 18 minutes, start combining in large bowl the 1/2 cup butter, 4 Tablespoons cocoa, and 1/3 cup milk.
11. Bring to a boil and while boiling stir in 1 pound powdered sugar and 1 cup chopped nuts. Do not remove from heat while stirring in sugar.
12. Pour over hot cake as soon as it is removed from oven.
Title: Custard Millefeuille
Ingredients:
- 400 frozen puff pastry
- 250 milk
- 250 butter
- 30 vanilla essence
- 5 caster sugar
- 80 cornflour
- 45 water
- 15
- 60
- 3
Instructions:
1. Method:
2. Pre-heat oven to 200°C.
3. Roll out puff pastry and cut in squares ( approx 4 x 5 cm).
4. Place on baking tray (I line it with baking paper) and bake for 10 - 15 minutes until puffed and golden-brown.
5. Remove from oven and allow to cool on a cooling rack.
6. Filling:
7. Heat the milk, cream and butter until just under boiling point.
8. Remove from heat and add the vanilla essence.
9. Mix custard powder, sugar and cornflour with a small amount of water to a smooth paste.
10. Add the custard mixture to the warm milk mixture and stir until smooth.
11. Add the egg yolks and once again, stir until smooth.
12. Heat slowly over a low temperature until boiling point, stirring continuously, and leave to simmer for about 5 minutes or until thickened and cooked.
13. Remove from heat and allow to cool till room temperature.
14. In the meanwhile, halve the puff pastry squares.
15. Spoon a thick layer of the custard filling onto one half of the pastry square.
16. Place the top half of the square on top of the custard.
17. Gently sieve/dust puff pastry lid with icing sugar.
18. Enjoy!
Title: Red Velvet Cake
Ingredients:
- 1/4 flour
- 2 flour
- 3 buttermilk
- 1 pure vanilla extract
- 1/2 unsalted butter
- 1/2 baking soda
- 3 salt
- 2 sugar
- 1/8
- 1/3
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 325ºF.
2. Grease the insides of two 14 - 15 ounce cans (which have been throughly washed and paper removed) and lightly dust them with flour, tapping out the excess. Place cans on a baking sheet for easier handling, and set aside.
3. Combine the buttermilk, egg yolk, vanilla, and food coloring in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
4. Sift the flour, cocoa powder, baking soda, and salt into a medium-sized mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients and moistened.
5. Spoon the batter into the prepared cans, dividing it evenly between them. Place the cakes in the oven and bake until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
6. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin sharp knife around the edge of each can and invert them to release the cakes. Set the cakes upright on the rack and let them cool completely.
7. To frost the cakes, cut each in half horizontally. Spread a layer of the frosting about 1/4 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides. Repeat with the remaining cake and frosting. (The cakes can be stored in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature before serving.).
Title: Bailey's Creme Brulee
Ingredients:
- 1 heavy cream
- 6 irish cream
- 1 vanilla extract
- 3/4 light brown sugar
- 12 brown sugar
- 1/4 white sugar
- 1/4
Instructions:
1. Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
2. Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
3. When combined, add a bit more, and so on until warmed through.
4. When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
5. Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
6. Remove from water bath and refrigerate at least 4 hours or overnight.
7. To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.