lumicero/recipes-ing2inst huggingface dataset:
Title: Devil's Food Cake
Ingredients:
- 1 boiling water
- 4 dark brown sugar
- 10 1/2 all-purpose flour
- 5 1/2 cake flour
- 4 baking soda
- 1 kosher salt
- 1/2 sour cream
- 1 eggs
- 4 1/2 unsalted butter
- 2 mayonnaise
- 2 powdered sugar
- 5 1/2 kosher salt
- 1
- 3
- 8
- 1
Instructions:
1. Set a rack in the middle of the oven and preheat to 325 degrees.
2. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray.
3. Set aside.
4. Whisk the boiling water and cocoa powder together in a small bowl and set aside.
5. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
6. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel.
7. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine.
8. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds.
9. Continue to beat on low speed for another 30 seconds.
10. Stop and scrape down the sides of the bowl.
11. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds.
12. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees , 30 to 35 minutes.
13. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
14. Frosting:
15. Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes.
16. With the mixer on low, slowly add the melted chocolate.
17. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
18. Turn off the mixer and add one-third of the sugar.
19. Mix on low to combine, stopping to scrape down the sides of the bowl.
20. Repeat until all of the sugar has been incorporated.
21. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
22. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week.
23. Bring to room temperature before using chilled frosting.
Title: Gurabi
Ingredients:
- 2 unsalted butter
- 2 sugar
- 1 vanilla extract
- 16 flour
- 32
Instructions:
1. Preheat over to 380 degrees.
2. Combine Butter, Sugar, and Vanilla in Mixer -- Start mixer on low setting and increase to high until Fluffy.
3. Reduce speed back to low-med and add Shredded Almonds…Once combined, remove mixture to a large bowl.
4. A little at a time, add the Flour into the mixture by hand until combined…If mixture is too soft to shape cookies add regular unbleached Flour.
5. Flour your board and roll dough out to about 1/4" thick.
6. Spray cookie sheet with non-stick cooking spray.
7. Dip cookie cutter in flour and cut out shapes.
8. Re-roll dough and cut out cookies until all dough is used.
9. Place cookes on cookie sheet and bake for about 12-14 minutes…This depends on your oven so keep an eye on them.
10. While cookies are still warm but not hot, dip each cookie in Sugar.
Title: Rum Pum Pum Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1 brown sugar
- 2 egg
- 2 vanilla extract
- 2 flour
- 1 ground nutmeg
- 2 powdered sugar
- 2 butter
- 1/2 margarine
- 2 -3 milk
Instructions:
1. In large bowl, beat 1 cup butter and the brown sugar until light and fluffy.
2. Add egg, vanilla and 2 teaspoons rum extract; blend well.
3. Stir in flour and nutmeg; mix well.
4. Cover with plastic wrap and refrigerate 1 hour for easier handling.
5. Heat oven to 325°F.
6. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets.
7. With thumb, make imprint in center of each cookie.
8. Bake 11-14 minutes or until firm to the touch.
9. Cool 1 minute; remove from cookie sheet.
10. In small bowl, blend all frosting ingredients until smooth, adding enough milk for desired spreading consistency.
11. Spoon or pipe about 1/2 teaspoon frosting into center of each cookie.
Title: Peanut Butter Cake and Frosting
Ingredients:
- 1/2 peanut butter
- 1 salt
- 1 water
- 2 eggs
- 1 butter
- 1/2 buttermilk
- 2 flour
- 1 baking soda
- 2 sugar
- 1/2 butter
- 1/2 peanut butter
- 6 buttermilk
- 1 vanilla
- 4 powdered sugar
Instructions:
1. Cake.
2. In large bowl mix flour, sugar, salt, and baking soda. In small bowl mix eggs and buttermilk. Bring peanut butter, water and butter to a rapid boil. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased jelly roll pan. Bake at 350 for 20-25 minutes. Cool.
3. Frosting.
4. Bring 1 stick butter, 1/2 cup peanut butter and 6 Tbsp buttermilk to a rapid boil. Add 1 teaspoons vanilla. Mix in 1 box powered sugar. Mix well.
5. Frost cake while frosting in HOT. Optional: drizzle with warmed hot fudge ice cream topping.
Title: Pickled Apples
Ingredients:
- 21 apples
- 2 vinegar
- 4 sugar
- 1/2 mace
- 1/2 whole cloves
- 1/2 whole allspice
- 1 mustard seeds
- pepper
- salt
Instructions:
1. Take ripe, hard, sweet apples.
2. Peel evenly, and if the apples are perfect leave them whole, otherwise cut into quarters.
3. To a peck of apples take about two quarts of vinegar and four pounds of sugar, half an ounce of mace, half an ounce of cloves and the same amount of allspice, all unground, one teaspoonful of mustard seed, a few pepper grains and a little salt. Heat the vinegar and sugar together until it boils, skim well, put the spices into a thin muslin bag and add to the vinegar, then put in the apples.
4. Place over the fire, and stew slowly until the apples are soft. Then take out the apples, let the vinegar boil down and pour over the fruit; cover and put away.
Title: Gluten-Free Millionaire Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/4 potato starch
- 1/2 tapioca starch
- 1/2 buckwheat flour
- 1 cinnamon
- 2/3 - 1 butter
- 1/2 - 3/4
- 2
Instructions:
1. Cream butter with sugar until light.
2. Blend in flour, cinnamon, and 1/3 cup chocolaate chips; mix well.
3. Roll into 1" balls and place on ungreased baking sheets.
4. Make an indentation in each ball with your thumb.
5. Bake in a preheated 350* oven for 15 to 18 minutes.
6. Remove and spoon jam into the centre of each cookie.
7. Combine remaining chocolate chips with 1 tablespoon butter.
8. Melt and blend until smooth.
9. Spoon chocolate mixture over jam on each cookie.
10. Enjoy!
Title: Chocolate-Almond Biscotti
Ingredients:
- 4 all-purpose flour
- 2 1/4 sugar
- 2 baking soda
- 1 eggs
- 1 1/2 salt
- 3 allspice
- 3 milk
- 1
- 1/4
- 1 -2
Instructions:
1. Grind half the cooled almonds finely, the other half coarsely. A food processor is perfect for this.
2. Mix almonds, cocoa, sugar, baking soda, salt and allspice in mixer bowl.
3. Lightly beat eggs with almond extract in small bowl. Use the paddle attached, and with the mixer running, add egg mixture to the flour mixture.
4. Add chocolate chips and beat only until dough forms. If too dry and crumbly add a tablespoon or two of milk.
5. The dough should just hold together.
6. Turn out onto floured board, knead lightly a few times to make a cohesive dough.
7. Divide into four pieces, form into logs about 14 inches long and 2 inches around.
8. Place on two cookie sheets lined with parchment or lightly oiled, spacing at least two inches apart. Flatten each log slightly with your hand.
9. Bake for 20 minutes or until firm to the touch, switching rack positions half way through the baking.
10. Leave loaves on sheets and place on cooling racks for 10 minutes.
11. Turn oven down to 350.
12. Slice each log on a diagonal about 3/4 inch thick, and place cut side up on the cookie sheets.
13. Bake for 7 minutes, turn each cookie over and bake for another 7 minutes.
14. Remove from pans to cooling racks.
15. When completely cooled, store in tins for up to one month.
Title: Oatmeal Chocolate Chip Cake
Ingredients:
- 1 quick oats
- 1 3/4 boiling water
- 1 sugar
- 2 eggs
- 1/2 butter
- 1 brown sugar
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Mix the oat and boiling water, let stand for 10 minutes.
2. Next, stir in the sugar, eggs and butter.
3. In another bowl, combine the brown sugar, flour, baking soda, salt, cocoa, and the semi sweet morsels.
4. Combine all ingredients; pour into greased 9x13 pan; sprinkle remaining pkg of chocolate morsels over batter; add chopped nuts (optional) Bake at 350 for 40 minutes.
5. Enjoy!
Title: Golden Brandy Bundt Fruitcake
Ingredients:
- 2 golden raisin
- 1 - 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 1/2 shortening
- 2 1/2 butter
- 1 sugar
- 1 eggs
- 1 vanilla
- 1 apricot brandy
- 4
- 2
- 1
Instructions:
1. Preheat oven to 300D F.
2. Mix together almonds and fruit: Set aside.
3. Mix together flour, baking powder and salt: Set aside.
4. Grease Bundt pan well and lightly flour it.
5. Cream shortening (or butter) and sugar well.
6. Beat in eggs.
7. Add vanilla.
8. Blend flour mixture alternately with brandy into creamed shortening and sugar.
9. Add almond and fruit mixture and mix well.
10. Pour into prepared pan.
11. Keep a pan of hot water on lowest shelf of oven while cake is baking.
12. Bake for about 2 hours until cake tests done.
13. Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
14. Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.
Title: Caribbean Cobbler
Ingredients:
- 1 sugar
- 1/2 butter
- 1 self-rising flour
- 1 pineapple tidbits
- 1
Instructions:
1. Preheat oven to 350.
2. Combine butter, sugar and flour in mixing bowl, blending well; set aside.
3. Lightly spray 2 quart casserole.
4. Spread pineapple and pie filling in bottom of dish.
5. Sprinkle with sugar mixture and bake at 350 for 20-30 minutes or until golden brown.
Title: Roasted Strawberry & Basil Cream Pie from Kale & Caramel
Ingredients:
- 1 heavy cream
- 1 fresh basil leaf
- 1 honey
- 6 salted butter
- 13 1/2 graham crackers
- 1 granulated sugar
- 1/4 sea salt
- 2 strawberries
- 2 granulated sugar
- 1 heavy cream
- 8 cream cheese
- 1/3 honey
Instructions:
1. Make the Whipped Cream:
2. In a small saucepan, heat the heavy cream over medium heat. When steam rises, slightly crumple the basil leaves, add them to the cream, and reduce the heat to low. Stir and compress the basil with a wooden spoon or silicone spatula, cooking for another 1 to 2 minutes. Do not let the mixture boil. Remove from the heat and let the basil steep for 30 minutes, covered. When the basil has finished steeping, strain the cream and discard the basil.
3. Let the basil-infused cream cool, then whip with the honey until soft peaks form. Set aside in the fridge.
4. Make the Crust:
5. Preheat the oven to 375°F.
6. In a small saucepan over low heat, melt the butter. Crush the graham crackers in a food processor or blender until they have a sandy texture. Don’t over-blend into a flour. Pour the crumbs into a large bowl and mix in the sugar, butter, and salt. Mix until you have a wet sand-like blend.
7. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 12 minutes, until golden brown. Remove and let cool completely on a rack.
8. Make the Filling:
9. With the oven still at 375°F, cut the strawberries in half. Place in a large bowl and toss gently with the sugar. Arrange them on a parchment-lined rimmed baking sheet and bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor or blender, puree, and set aside to cool completely.
10. Whip the heavy cream in a large bowl until soft peaks form. Set aside.
11. In a second bowl, whip the cream cheese, cooled strawberry puree, and honey until completely smooth, about 5 minutes. Fold the whipped cream into the strawberry cream cheese mixture until incorporated and even in color.
12. Assemble the Pie:
13. Once the pie crust is completely cool, spread the strawberry cream cheese mixture into the bottom of the pan. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling, leaving a 2-inch border.
14. Garnish with fresh strawberry halves and small basil leaves. Chill, covered in plastic wrap, for at least 2 hours.
15. Slice and serve with extra strawberries and a sprinkle of minced fresh basil leaves and small, whole leaves for garnish.
16. Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: http://www.kaleandcaramel.com/book.
Title: Gift Giving Edible Cookie Bowl
Ingredients:
- 1/3 shortening
- 1/3 butter
- 2 1/2 flour
- 3/4 sugar
- 1 egg
- 1 milk
- 1 baking powder
- 1 salt
- 1 vanilla
Instructions:
1. Add shortening and butter to a mixing bowl.
2. Beat with an electric mixer until softened and well blended.
3. Add half of the flour, sugar, egg, milk, baking powder and salt to the flour.
4. Beat until thoroughly combined.
5. Stir in remaining flour.
6. Divide dough in half.
7. Cover and refrigerate for 3 hours.
8. Meanwhile, invert a 1 or 1 1/2 quart ovenproof bowl on a cookie sheet. Cover the bowl with foil. Grease the foil and set aside.
9. For a pattern, cut out a 9 inch circle of parchment paper.
10. To make bowls-------------.
11. Roll out one of the dough packages between 2 sheets of wax paper to a 10-11 inch circle.
12. Lay your 9 inch pattern on top. Cut with a knife or fluted pastry cutter around the pattern.
13. If desired, cut out of the scrap dough decorative shapes and place them on another cookie sheet.
14. Remove one sheet of the wax paper and carefully invert dough over bowl.
15. Remove other sheet and form dough around bowl.
16. Bake the cookie bowl in a 350° F oven, about 15 minutes or until edges turn a light brown.
17. Transfer the cookie bowl to a wire rack to cool.
18. Then carefully remove the cookie bowl from bowl it was baked on.
19. Bake the decorative shapes, if you did them, for about 6 minutes or till the edges are a light brown.
20. Cool and attach with a little frosting.
Title: Candy Corn Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sugar-free instant butterscotch pudding mix
- 3 milk
- 1 heavy cream
- 2 sugar-free instant vanilla pudding mix
- 6 powdered sugar
- 1/2 vanilla extract
- 1
- 1/2
- 1/4
- 1
Instructions:
1. Prepare heavy cream according to Recipe #74805, with the added food coloring.
2. Cut half of the white cake, and put the other half away for another time.
3. Cut this half of the white cake into small squares.
4. Layer half of the squares into 12 individuals bowls or clear decorative cups.
5. Layer with half of the schnapps, pudding, whipped cream, and toffee. Begin again with the cake, layering the ingredients and ending with the whipped cream on top.
6. Chill eight hours or overnight.
7. Garnish with a piece of candy corn, if desired.
Title: Frosted Sugar-'n'-Spice Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1/8 ground nutmeg
- 1/3 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 cream cheese
- 5 orange zest
- 1 vanilla extract
- 1 butter
- 1/4 salt
- 1/8 powdered sugar
- 3 milk
- 4
Instructions:
1. Stir together the first 6 ingredients in a bowl.
2. Beat butter and next 3 ingredients at medium speed of an electric mixer until creamy. Add cream cheese, orange zest, and vanilla; beat until well blended. Gradually add flour mixture, beat at low speed until blended.
3. Divide dough in half, shaping into 2 flattened disks. Cover with plastic wrap and chill 2-24 hours.
4. Preheat oven to 350 degrees. Place one dough disk on a floured surface. Roll into 1/4 inch thickness; cut with 4-inch star shaped cutter (or your choice of cutter). Place 1 inch apart on an ungreased baking sheet. Repeat procedure with remaining dough.
5. Bake at 350 degrees for 8-10 minutes or just until edges are lightly browned. Cool on baking sheets 3 minutes. Transfer to a wire rack, and let cool 30 minutes or until completely cool.
6. To make the frosting: Beat 1/4 cup butter, 1/8 teaspoon salt, 1 1/2 cups powdered sugar and 3 tablespoons milk at medium speed with an electric mixer until blended. Gradually beat in remaining powdered sugar and milk.
7. Spread cookies with a thin layer of Frosting and top with sprinkles.
Title: Crunchy Peanut Butter Cookies (Slightly Healthier!)
Ingredients:
- 1 margarine
- 1 butter
- 1 brown sugar
- 2 granulated sugar
- 1 eggs
- 1 vanilla
- 1 1/4 crunchy peanut butter
- 1 1/4 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- baking powder
Instructions:
1. Preheat oven to 375°.
2. Cream margarine or butter with sugars in a large bowl.
3. Add peanut butter. Mix until thoroughly combined.
4. Beat in egg and vanilla.
5. Sift together dry ingredients in a medium bowl.
6. Slowly add dry ingredients to peanut butter mixture.
7. You should be able to roll dough into balls without it sticking too much. If dough is too sticky, add a little more flour. If it is too stiff, add a little milk.
8. Roll dough into balls. You can dip them in sugar at this point or just put them directly onto the UNGREASED baking sheet.
9. Place about 1.5 inches apart on ungreased baking sheets *unless the sheet is notorious for sticking*.
10. Using a fork, flatten the balls a bit.
11. Bake in 375° oven for 10-14 minutes or until edges are golden brown.
Title: Almost French Pastry (Cracker Dessert)
Ingredients:
- 2 instant vanilla pudding
- 4 milk
- 4 Cool Whip Topping
- 2 water
- 1 sugar
- 1/2 cornstarch
- 2
Instructions:
1. Line an ungreased 9x13 pan with the unsalted soda crackers.
2. Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it).
3. Spread 1/3 of the pudding on top of the crackers.
4. Then top with 1/3 Cool Whip topping.
5. Top with a layer of the crackers, then repeat the layering of pudding, and cool whip.
6. Repeat the layering once more. (You should have 3 layers of each).
7. Refrigerate at least 24 hours before serving.
8. Serve with pie filling spooned over each slice or use the fresh-fruit mix:
9. Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan.
10. Heat til thickened.
11. Cool completely, and serve with your Almost French Pastry.
Title: Dalmation Cake
Ingredients:
- 1 Quaker Oats
- 1 1/4 water
- 1 2% low-fat milk
- 2/3 canola oil
- 4 vanilla extract
- 3 powdered sugar
- 1 butter
- 1/2 vanilla
- 3/4 marshmallow creme
- 1
- 1/2
- 1/3
- 1
- 1/4
Instructions:
1. Heat oven to 350°F Lightly grease or spray 13 x 9-inch metal baking pan with cooking spray.
2. In large bowl, combine cake mix, oats, water, milk, egg whites, oil, vanilla and almond extract. Beat 2 minutes with electric mixer on medium speed. Gently stir in 3/4 cup mini chocolate chips. Spread evenly into pan.
3. Bake 30 to 40 minutes or until top springs back when pressed in center. Cool completely in pan on wire rack.
4. For frosting, combine powdered sugar, butter, vanilla and marshmallow creme in medium bowl; mix until smooth. Spread frosting over top of cooled cake. Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.
Title: Dad's Apple Crisp
Ingredients:
- 3 tart apples
- 1/4 brown sugar
- 1/4 cinnamon
- 1 lemon juice
- 1 unbleached all-purpose flour
- 1/2 brown sugar
- 1/2 salt
- 1/8 baking powder
- 1/8 baking soda
- 1/8 butter
- 1/4 oatmeal
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine the flour, 1/2 cup brown sugar, salt, baking powder, baking soda, butter, and oatmeal.
3. Refrigerate until cool, about 15 minutes.
4. Toss the cubed apples in the lemon juice, then in a combination of 1/4 cup brown sugar, 1/4 cup white sugar, and 1 tsp cinnamon.
5. Place the apples in a square or round 9" baking dish.
6. Crumble the topping mixture over the apples and bake for 45-60 minutes or until the apple juices are bubbling over the topping.
Title: Ginataang Mais (Sweet Rice With Corn and Coconut Milk)
Ingredients:
- 3/4 sweet rice
- 13 1/2 coconut milk
- 2 sugar
- 3/4 water
- 6
Instructions:
1. In a pan, combine all the ingredients except for the corn.
2. Let it simmer for 20 minutes or when the rice is almost cooked.
3. Add corn.
4. Let it simmer for another 10-25 minutes.
5. Serve hot or cold.
Title: Easy Nutella Puff Pastry
Ingredients:
- 1 puff pastry
- 1 unsalted butter
- 1/4
Instructions:
1. Pre heat oven to 400º.
2. Cut Puff Pastry into 5x5 inch Squares.
3. Using your finger, stretch the pastry Just a little bit to even out the thickness.
4. Place each square into the pan (Do Not Push it Down).
5. Spoon a desirable amount of Nutella Into the Center of the Squares.
6. Using your fingers, Pinch all of the folds closed on top so it is mostly sealed.
7. After You place them into the muffin or cupcake pan, gently drizzle some melted butter on the tops of the pastry.
8. Bake 10-15 Minutes or Until Golden Brown.
9. Wait about another 10-15 minutes to cool and ENJOY!
Title: Tomato Spice Cake
Ingredients:
- 1/2 brown sugar
- 1/2 cinnamon
- 3/4 plum tomato
- 1 fat free egg substitute
- 1 low-fat buttermilk
- 3/4
Instructions:
1. Preheat the oven to 350°F.
2. Line a 9 x 13 inches baking pan with foil and spray the foil with nonstick spray.
3. Combine the brown sugar and cinnamon. Sprinkle evenly in the pan, patting lightly to cover. Top with an even layer of tomato slices.
4. With an electric mixer on low speed, beat the cake mix, soup, egg substitute, and buttermilk until the cake mix is moistened. At medium. speed, beat until well blended. Pour batter into pan.
5. Bake until a toothpick inserted into the center comes out clean, 35 - 40 minutes. Cool in pan 5 minutes. Run a knife around the cake to loosen.
6. Place a large platter over the cake and invert; remove the foil and let cool.
7. Sprinkle with powdered sugar and cut into squares.
Title: Bangkok-To-Bali Sweet Syrup
Ingredients:
- 1/3 fresh lemon juice
- 1 lime, zest of
- 1 star anise
- 1 cinnamon stick
- 6 cardamom pods
- 1 vanilla bean
- 1 1/3 water
- 1 sugar
Instructions:
1. Place the lemon juice, lime zest, star anise, cinnamon, and cardamom in a small bowl.
2. With a small sharp knife, cut the vanilla bean pod in half lengthwise. Scrape out the beans and add them to the bowl, along with the pod halves.
3. Place the water and sugar in a medium-sized saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
4. Add the spice mixture to the saucepan. Reduce the heat to low and gently simmer, stirring occasionally, until the mixture has thickened slightly, 12 to 15 minutes.
5. Remove the pan from the heat.
6. Strain the syrup through a fine-mesh strainer into a bowl and set aside to cool.
7. Pour the cooled syrup into a container with a tight-fitting lid, cover, and chill in the refrigerator until ready to use.
8. It will keep for up to 2 weeks.
Title: French Custard Sauce (Creme Anglaise) Low-Fat
Ingredients:
- 2 all-purpose flour
- 1 3/4 low-fat milk
- 1/2 vanilla bean
- 2 eggs
- 1/4 sugar
- 1 sugar
Instructions:
1. Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
2. Scrape seeds of the vanilla bean into pan then add the bean.
3. Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
4. In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
5. Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
6. Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.