lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Truffle Frosting ( and Filling )
Ingredients:
- 200 butter
- 1 1/2 sugar
- 80 water
- 100
- 1/4
Instructions:
1. In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
2. Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
3. Transfer the chocolate cream into a deep glass bowl and let cool.
4. With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
5. Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
6. Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
7. Sieve a little cocoa powder over the frosting to give a velvety finish.
Title: My Own Cookies - With Chocolate-Nut-Cherry toppings'!
Ingredients:
- 3/4 butter
- 1 butter
- 1 brown sugar
- 10 white sugar
- 2 eggs
- 1 vanilla essence
- 2 milk
- 1/4 all-purpose flour
- 2 baking powder
- 1 3/4 cocoa powder
- pecans
- cashews
Instructions:
1. Mix butter, sugar, eggs, vanilla essence and milk in a large bowl.
2. Add flour (1 cup at a time) to mixture.
3. Add baking powder and cocoa powder.
4. Mix well.
5. Grease a cookie sheet.
6. Drop mixture by teaspoonfuls onto sheet leaving a gap of 1 1/2 inch between each cookie.
7. Add some pieces of broken nuts and cherries/apricots in the center of each cookie.
8. Bake in the oven for 8-10 minutes at 180 degrees C or until a tester inserted in the center comes out clean.
9. Allow to cool on wire rack for 10 minutes.
10. Once I made the balls, I kept them on an aluminium foil on a plate and straight into my freezer. I froze them for 3 hours. After that, I removed them from the freezer and kept into a bowl. Now, they are ready to serve. If you wish, you may roll them in sugar before keeping them in the freezer.
11. Pop into your mouth whenever hungry.
12. WARNING: These are chewy, yummy and delicious nut filled goodies, hence, be sure, to save some for yourself before you are pleaded to make more!
Title: Flower Box Cake
Ingredients:
- 1/4 butter
- 1 margarine
- 4 miniature marshmallows
- 15 marshmallows
- 15
- 3
- 6
- 3/4
- 1
- 12
Instructions:
1. To make hyacinths---------------.
2. Combine butter and mini marshmallows in a sauce pan.
3. Cook and stir until melted.
4. Divide into to 2 large bowls.
5. Stir in 2-3 drops each of red and blue food coloring into one bowl and 1-2 drops of red food coloring into the other bowl.
6. Add 2 cups of the cereal into each bowl.
7. Stir until well coated.
8. Insert 1 gumdrop on nine skewers.
9. With buttered hands, quickly shape 1/2 cup of the cereal mix into 3 to 4 inch long hyacinth shape around the gumdrop.
10. Place flowers on a wax paper lined cooking sheet, cover loosely and chill for 4 hours.
11. For Tulips--------------------.
12. Cut 6- 2 1/2 inch long pieces of fruit roll up.
13. Trim one end of each piece into a rounded tulip shaped petal.
14. Trim 1/4 inch off each corner of the other end.
15. Lightly brush the end of the large marshmallows with water using a small pastry brush.
16. Dip dampened end into the yellow sugar.
17. Lightly brush water on all sides and the bottom of the marshmallow.
18. Gently press a petal into the sides so the top of the petal is 1/2 inch above the the yellow end.
19. Repeat 5 times, overlapping the side of each petal about 1/8 of an inch.
20. Fold bottoms of the petals under the marshmallow, overlapping the ends.
21. (brush with water if needed to hold the petals together) Insert a skewer through the bottom of the petals and into the center of the marshmallow to create the stem.
22. Insert a gumdrop leaf onto the other end of the skewer to hold the marshmallow in place.
23. Too assemble the flower box--------------------.
24. Frost top and sides of the cake.
25. Place cookies vertically around the cake to create wood slats to the sides of the"box" Just before serving, insert flowers into the cake, trimming the bottoms of the skewers to varied lengths.
Title: Kitchen Sink Cookies
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 1 light brown sugar
- 1 1/2 light corn syrup
- 1 vanilla extract
- 2 eggs
- 1 raisins
- 1/2 pecans
- 1/2 rolled oats
- 1/2
Instructions:
1. Preheat oven to 375°F Line cookie sheets with parchment paper. Set aside.
2. In large bowl whisk flour, salt, baking powder, baking soda and salt. Set aside.
3. With an electric mixer beat butter, sugar, corn syrup, vanilla extract until light and fluffy. Beat eggs one at a time until incorporated. Gradually add flour mixture into butter mixture and mix only until combined. With rubber spatula, fold chocolate chunks, raisins pecans and oats.
4. Drop 2 inch balls, spaced 2 inches apart onto prepared sheets. Flatten dough slightly. Bake 12-16 minutes or until lightly browned.
5. Cool 5 minutes on sheets and transfer to wore racks to cool off completely.
Title: Tiramisu Cupcakes
Ingredients:
- 1 egg
- 2 buttermilk
- 1 sour cream
- 1/3 vanilla extract
- 3/4 flour
- 3/4 mascarpone
- 2 powdered sugar
- 1/4 cream cheese
- 2 powdered sugar
- 8 vanilla extract
- 1 heavy whipping cream
- 1/2
- 8
- 1
Instructions:
1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
4. Stir cake mix into wet ingredients.
5. Using half of the batter, fill cupcake liners about 1/3 full.
6. With the remaining cake batter, add the strong coffee and mix. Add 1 or 2 tablespoons of flour to thicken the batter.
7. Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. Take a toothpick and gently swirl the coffee layer into the vanilla layer being careful not to mix, but instead marble.
8. Bake for 16-20 minutes or until an inserted knife comes out clean. Allow to cool completely.
9. Filling: Combine all ingredients in a small bowl using a spoon.
10. Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
11. To assemble, scoop a small piece of cake out the top of each cupcake (I use an apple corer to grab a tiny piece from the center). Generously spoon in your filling, icing any overage across the top of the cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings, cocoa powder, and/or a chocolate covered espresso bean.
Title: Chocolate Banana Protein Bites
Ingredients:
- 20 bananas
- 2 water
- 2
- 15 -25
Instructions:
1. Peel the bananas and slice into 0,5-1cm slices.
2. Mix protein powder with water little by little until the concistency is like sticky Nutella!
3. Spread the chocolate paste between 2 slices of banana, stabilize with a toothpick.
4. Let cool in the freezer for at least 20 minutes! Take out of freezer and enjoy :D.
Title: Wine Spiked Watermelon
Ingredients:
- 1 seedless watermelon
- 1 white wine
Instructions:
1. Cut a hole in a ripe watermelon and insert a funnel.
2. Pour in as much wine as possible, and let it sit in the fridge, adding more wine every three to four hours as it’s slowly absorbed. (A 10-pound melon can soak up one standard bottle overnight.)
3. Slice the watermelon for a refreshing chilled party nosh, or freeze the flesh as a terrific base for blender drinks.
Title: White Chocolate Fudge Cake
Ingredients:
- 4 white chocolate
- 6 butter
- 6 eggs
- 2 sugar
- 1/4 all-purpose flour
Instructions:
1. Preheat oven to 325*F.
2. Melt the white chocolate in a medium saucepan over very low heat, stirring until smooth.
3. Cream the butter until smooth; slowly add the melted chocolate until blended.
4. Add the eggs, one at a time, blending well after each addition.
5. Add the sugar, then the flour.
6. Lightly grease a 9x11" baking pan; pour in the batter and smooth the top.
7. Bake for 25-30 minutes; do not overbake.
8. Cool slightly in the pan before inverting.
9. Serve with fresh berries and whipped cream, or sliced bananas and caramel sauce.
Title: Diet Friendly Mocha Bread Pudding
Ingredients:
- 1/4 Splenda sugar substitute
- 2 cocoa powder
- 2 instant coffee
- 3 1/2 fat-free evaporated milk
- 1 Egg Beaters egg substitute
- 1/2 vanilla extract
- 1 powdered sugar
- berries
- mint leaf
Instructions:
1. Preheat oven to 350°F.
2. Coat 8-inch-square baking dish with nonstick cooking spray.
3. Mix granulated Splenda, cocoa and coffee granules in small bowl.
4. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in Splenda mixture.
5. Pour over bread, pressing bread into milk mixture.
6. Place dish in 13 x 9-inch baking dish; fill 13 x 9-inch dish with warm water to 1-inch depth.
7. Bake for 25 to 30 minutes or until set. Sprinkle lightly with powdered sugar (if desired).
8. Garnish each serving with whipped topping, berries and/or mint leaves.
Title: Double Chocolate Dipped Nut Cookies
Ingredients:
- 1 granulated sugar
- 2 orange zest
- 1 pecans
- 2 walnuts
- 1 Crisco shortening
- 1/4
Instructions:
1. Preheat oven to 350°F Line baking sheet with parchment paper.
2. Mix sugar, egg whites and orange zest in a medium bowl using a hand held mixer. Stir in chopped pecans. Refrigerate mixture for 30 minutes.
3. Drop dough by the teaspoon onto prepared baking sheets, about 2-inches apart. Flatted dough. Cookies will spread when they bake.
4. Bake in preheated oven 8-10 minutes until lightly browned. Cool on wire rack.
5. CHOCOLATE: Stir chocolate and shortening in a small saucepan over low heat until smooth. For easy dipping, place chocolate in a 1 cup measuring cup. Dip cookies halfway into melted chocolate.
6. Gently shake off excess chocolate. Place on parchemnt lined baking sheets. Allow chocolate to set before storing.
Title: Shenandoah Valley Blueberry Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/3 butter
- 3/4 sugar
- 2 sugar
- 1 egg
- 1/3 milk
- 1 fresh blueberries
- frozen blueberries
Instructions:
1. Preheat oven to 375°, and generously grease a 9-inch square or round pan.
2. In a bowl, combine the flour, baking powder, and salt; stir with a fork to mix well.
3. In another bowl, combine the butter and sugar, beat with a mixer at high speed until well combined.
4. Add in egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
5. Stir in half the flour mixture, then half the milk, mixing just enough to keep the batter fairly smooth and well combined.
6. Add the remaining flour, then the rest of the milk, mixing gently.
7. Stir in the blueberries.
8. Scrape the batter into the prepared pan, bake for 30 minutes or until the cake is golden, springs back when touched gently in the center and is pulling away from the sides of the pan.
9. Serve a square cake right from the pan, warm or at room temperature; if it is round, let the cake cool in the pan on a wire rack for 10 minutes; then turn it out to cool on a wire rack, top side up.
Title: Microwave Bread and Butter Pudding
Ingredients:
- 1 egg
- 2 caster sugar
- 25 milk
- 150 creme fraiche
- 2 vanilla extract
- 1 mixed spice
- 1/2
- 25
Instructions:
1. Cut the bread into fingers and layer them in the bottom of a small dish. (About 600 ml capacity).
2. Add dried fruit.
3. Whisk together the egg, milk, cream, vanilla extract and cream.
4. Pour over the bread and let it sit for about 1 hour. If you don't have an hour it does not matter too much.
5. Micorwave on medium power for 4 - 5 minutes until it begins to set at the edges.
6. Let it stand for 5 minutes and then serve with cream or custard and a big grin.
Title: White Chocolate Cranberry Hazelnut Sugar Cookies
Ingredients:
- 16 1/2 dried cranberries
- 1/2 hazelnuts
- 1/2 white chocolate chips
- 12
Instructions:
1. Let dough come to room temp and pre-heat oven to 350 degrees.
2. Flatten dough out into a "rectangle" with your hands.
3. Pour the dried cranberries and hazelnuts over dough.
4. Combine the dough into a ball mixing the dried cranberries and hazelnuts into the dough evenly.
5. Once evenly combined make the dough back into a log.
6. Take a sheet of wax paper and place log onto it.
7. Roll dough up in the wax paper making the log about the same size as the orignal one you bought and then tighten the ends closed.
8. Place in freezer for 15 minutes.
9. Cut approximately 16 slices and place 2 inches apart on cookie sheet. Cook for 13-15 minutes, or until cookie are a light golden brown all over.
10. Cool cookies on rack.
11. While cookies cool melt the white chocolate chips in microwave safe dish on 50% power for 90 seconds. Take dish out and stir. Place back in microwave on 50% power for 1 more minute. Take out and stir.
12. Dip cookies in the melted white chocolate covering only 1/2 the cookie. Place on wax paper to dry.
Title: Cheesecake Stuffed Strawberries
Ingredients:
- 24 fresh strawberries
- 1 cream cheese
- 1/2 powdered sugar
- 1 vanilla extract
- 1/2 fresh blueberries
Instructions:
1. Cut the stems from the strawberries, so the strawberries can sit cut-side down.
2. Cut a deep "X" from the tip down, being careful not to cut all the way through.
3. Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
4. Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
5. Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.
Title: Chocolate Chip Almond Cake
Ingredients:
- 7 almond paste
- 3/4 sugar
- 1/2 unsalted butter
- 5 eggs
- 1 baking powder
- 1/2 salt
- 1 all-purpose flour
- 3/4 baking chocolate
- 1/2 milk
- 1/2 light brown sugar
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 9x9 inch baking pan.
3. Add almond paste, sugar and butter to a bowl.
4. Mix until combined.
5. Beat on high for 3 minutes.
6. Add 4 of the eggs (one at a time), beating well between each addition.
7. Sift flour with baking powder and salt.
8. Add chips or chopped chocolate, to flour and toss.
9. Add flour mixture to egg mixture, alternately with milk.
10. Gently fold together until combined.
11. Pour batter into prepared pan and wipe out mixing bowl.
12. In same bowl beat almonds, brown sugar and remaining egg until egg is frothy.
13. Spread on top of cake.
14. Bake for 40-45 minutes or until cake springs back when gently pressed with finger.
15. Cool cake on rack.
16. Dust with confectionary sugar if desired.
Title: Lemon Zucchini Drops
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1 zucchini
- 2 lemon, rind of
- 1 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 raisins
- 2 walnuts
- 2 -3 confectioners' sugar
- lemon juice
Instructions:
1. Cream together butter and sugar.
2. Beat in egg, zucchini and lemon peel.
3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
4. Stir in raisins and walnuts.
5. Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
6. Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
7. Remove to wire racks and cool completely.
8. Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
9. Dip the top of each cookie into the glaze or drizzle over cooled cookies.
Title: Rice Cake (“kok”)
Ingredients:
- 600 rice
- 500 sugar
- 200 butter
- 6 eggs
- 1 lemon zest
- 1 orange zest
- 200 raisins
- 30 cinnamon
- 1 clove
- 1/2 rum
- 2 water
Instructions:
1. Cook rice in just a little salted water until half cooked. Usually 1 cup rice = 2,5 - 3 cup water. When half cooked remove from heat.
2. Do not drain the rice, add all ingredients, and stir well. Put everything into a baking pot (grease the pot with butter and add some flour to prevent sticking).
3. Bake it on 180°C for 40 minutes.
Title: Black Cherry Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1 3/4 flour
- 1/8 salt
- 2 baking powder
- 2 water
- 1/2 vanilla
- 1/4 bing cherries
- 1 1/3 walnuts
- 1/4
Instructions:
1. Beat eggs until light; gradually add sugar; beat until lemon coloured.
2. Add sifted dry ingredients.
3. Add water, vanilla and almond extract; mix well.
4. Pour into 2 prepared round layer pans.
5. Drop cherries over batter (save some for garnish).
6. Sprinkle with nuts.
7. Bake in moderate oven, 350°F degrees for about 30 minutes.
8. Serve slightly warm with sweetened whipped cream between layers and over top.
9. Garnish with whole cherries.
Title: Kythoni Glyko- Quince Spoon Sweet
Ingredients:
- 3 quinces
- 1 wine
- 2 sweet dessert wine
- 12 cinnamon sticks
- sugar
Instructions:
1. Peel and core the quince, reserving both. Using a very sharp knife, cut the quince into thin matchsticks. Set aside.
2. Combine the quince cores and peels in a medium heavy saucepan. Add 2 cups cold water, the wine, and 1 cinnamon stick. Place over medium-high heat and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Remove from the heat and strain through a fine sieve, discarding the solids.
3. Place the liquid in a large heavy saucepan. Add the reserved quince along with the sugar and remaining cinnamon stick. Place over medium heat and bring to a boil. Lower the heat and simmer, stirring and skimming frequently, for about 2 hours, or until the liquid has become syrupy and the fruit has turned a deep amber color. Remove from the heat and set aside to cool. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Title: Delicious Apple Cake
Ingredients:
- 150 self raising flour
- 75 butter
- 75 sugar
- 1 cinnamon
- 1 cooking apple
- 1 egg
- 1 -2 milk
Instructions:
1. Warm oven gas 5 or 190°C.
2. Prepare a sandwich tin with butter and flour.
3. Place grease proof paper in the bottom for ease of removal.
4. Sieve flour then rub in butter.
5. Stir in sugar and cinnamon.
6. Peel, core and dice the apple.
7. Add to bowl and stir.
8. Add beaten egg and mix until creamy.
9. Add milk if necessary.
10. Place mixture in the tin and dredge with sugar.
11. Bake 30-40 minutes.
Title: Peanut Butter Bavarian Creme
Ingredients:
- 2 sugar
- 1/4 cornstarch
- 2 vanilla extract
- 1/2 milk
- 1 peanut butter
- 1/4 heavy cream
- 1
Instructions:
1. Whisk the egg yolks and the sugar in a medium size bowl. Add the cornstarch and the vanilla, and whisk thoroughly.
2. Stir in scalded milk and transfer the mixture to a saucepan. Continuing whisking over low heat until the mixture begins to thicken.
3. Pour mixture into a clean bowl. Add peanut butter and whisk to incorporate.
4. Cover with plastic wrap and let cool completely.
5. When cool, fold in chilled whipped cream and serve.
Title: Hershey's Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 4 eggs
- 1 all-purpose flour
- 1 baking powder
- 1
- 6
Instructions:
1. Cream Butter and Sugar together.
2. Add Eggs, one at time.
3. Add and mix all the rest of the ingredients in order listed EXCEPT Candy Bars. Blend well.
4. Put Batter in 9x13 greased pan.
5. Bake 35 minutes at 350.
6. Test with toothpicks, make sure they come out clean.
7. Top cake with Hershey Bars as soon as it comes out of the oven.
8. Let melt and spread.
Title: Cookies N' Cream Fresh Peach Cobbler
Ingredients:
- 3/4 sugar
- 3 1/2 cornstarch
- 1/2 ground cinnamon
- 1/4 Amaretto
- 1/4 all-purpose flour
- 10 sugar
- 6 2/3 ground cinnamon
- 1 vanilla ice cream
- 1 1/2
- 1/4
Instructions:
1. Combine first 3 ingredients in a large saucepan; stir well.
2. Stir in amaretto (if desired), and peach preserves.
3. Add sliced peaches and stir gently to coat.
4. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly; spoon peach mixture into a lightly greased 11 by 7 by 1 1/2-inch baking dish.
5. Roll out cookie dough to a 10 by 17-inch rectangle.
6. Sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough.
7. Repeat procedure on other side of dough; freeze dough 15 minutes.
8. Cut 6 (10 by 1/2-inch) strips of dough.
9. Cut 8 (6 by 1/2-inch) strips of dough.
10. Arrange strips in lattice design over peach mixture in dish.
11. Combine 1 1/2 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over cookie dough.
12. Bake in a 350 degrees for 30 to 35 minutes or until golden brown.
13. Let cobbler cool 15 minutes on a wire rack.
14. Spoon into individual serving bowls and top with ice-cream.
15. NOTE: Slice and bake remaining cookie dough according to package directions.
16. Serve additional cookies with cobbler and ice-cream, if desired.
Title: Poached Pears in Cranberry Syrup
Ingredients:
- 4 cranberry juice
- 1 light corn syrup
- 8 fresh ginger
- 2 cinnamon sticks
- 8 pears
Instructions:
1. In heavy 4-quart pan combine juice, corn syrup, ginger, and cinnamon sticks.
2. Bring to a boil over medium-high heat.
3. Peel pears, leaving stems attached.
4. Add to cranberry liquid; cover.
5. Reduce heat and simmer 15 to 20 minutes or until the pears are tender.
6. With slotted spoon, transfer pears to shallow serving dish.
7. Remove the ginger and cinnamon; discard all but 2 cups of syrup. In saucepan, bring to a boil; boil 10 to 12 minutes or until syrup thickens slightly.
8. Spoon sauce over pears.
Title: Famous Applesauce Squares
Ingredients:
- 1 1/3 cake flour
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/2 allspice
- 1/2 clove
- 1 cinnamon
- 1/2 shortening
- 1 applesauce
- 1 egg
- 1/2 raisins
- 1/2
Instructions:
1. Sift flour, baking soda, salt, sugar, and spices into a large bowl.
2. Add shortening and applesauce. Mix to dampen flour, then beat for 2 minutes.
3. Add remaining ingredients and beat for one minute with electric mixer.
4. Pour into a greased 8-inch square pan lined with wax paper.
5. Bake for 30-35 minutes, testing at 30 minutes.
6. Let stand about 10 minutes. When done, then remove from pan and cool.
Title: Date Nut Torte
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/4 salt
- 1 orange zest
- 1 dates
- 1/2 egg
- 1 vanilla extract
- 1 granulated sugar
- 1/4 brown sugar
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour the bottom of an 8-inch square pan.
3. In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts.
4. In a small mixing bown, beat the egg with the vanilla extract until foamy.
5. Gradually add white and brown sugar.
6. Beat until thick and lemon-colored.
7. Stir into date/nut mixture.
8. Spoon batter into pan.
9. Bake 25-30 minutes, until lightly browned.
10. Cool; cut into servings and top with ice cream or whipped topping.
Title: Crema Catalana
Ingredients:
- 2 1/2 milk
- 2/3 vanilla extract
- 2 cinnamon sticks
- 2 orange, rind of
- 1 lemon, rind of
- 1 caster sugar
- 6 soft brown sugar
- 4
- 2 1/2
Instructions:
1. Preheat the oven to 140°C.
2. Put cream, milk, vanilla, cinnamon and peel in a pan over medium heat.
3. Bring just to boiling point, then remove from heat.
4. Whisk together yolks and caster sugar in a large bowl.
5. Strain cream and pour slowly over yolk mixture, whisking constantly.
6. Skim off any foam.
7. Put six 1/2-cup (125ml) ramekins in a large roasting pan and spoon mixture into ramekins.
8. Pour hot water into pan to come halfway up sides of ramekins, then cover the whole pan with foil.
9. Bake for 35-40 minutes or until just set.
10. Lift the ramekins out of the pan and leave to cool before chilling in the fridge for 2 hours.
11. When ready to serve, preheat the grill to high.
12. Place ramekins on a baking tray, sprinkle brown sugar over chilled creams, then place under the grill (oven broiler) for 2-3 minutes until sugar is melted and dark golden.
13. Leave for a few minutes for sugar to cool and harden before serving.