lumicero/recipes-ing2inst huggingface dataset:
Title: Brown-eyed Susans
Ingredients:
- 1 all-purpose flour
- 3
- 1/4
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease cookie sheets.
2. Remove dough from wrapper; reserve 2/3 of dough. Place remaining 1/3 dough in medium bowl; let stand at room temperature about 15 minutes.
3. For flower centers, add cocoa to dough in bowl; beat at medium speed of electric mixer until well blended. Divide cocoa dough into 30 pieces; shape into balls. Place balls about 4 inches apart on prepared cookie sheets.
4. For flower petals, combine reserved dough, flour, banana extract and flood coloring in medium bowl; beat at medium speed of electric mixer until well blended and evenly colored. Divide dough into 30 pieces. Shap each piece into 6 ovals; place in circle around center ball on cookie sheet, leaving about 1/4-inch space between petals and center ball. Pinch outside ends of yellow ovals to points for petal shapes. Repeat with remaining yellow pieces.
5. Bake 7 to 9 minutes or until firm but not browned. Cool completely on cookie sheets.
Title: Swedish Cardamom Cookies
Ingredients:
- 1 unsalted butter
- 1 icing sugar
- 1 egg
- 1 pure vanilla extract
- 1 lemon rind
- 2 ground cardamom
- 2 1/2 all-purpose flour
- pecans
Instructions:
1. Place the butter and icing sugar in a food processor, and process until smooth.
2. Pulse in the egg, vanilla, cardamom and zest until combined.
3. Add the flour and process to make a soft dough.
4. Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
5. Refrigerate the dough logs for 2 hours or overnight.
6. Preheat oven to 325 degrees F.
7. Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated.
8. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
9. Bake until golden around the edges, about 20 to 25 minutes.
10. Cool cookies on the pan. Remove to airtight container.
Title: Estonian Cocoa and Sour Cream Cake (Kräsupea)
Ingredients:
- 4 eggs
- 340 confectioners' sugar
- 360 all-purpose flour
- 1 baking soda
- 400 sour cream
- 3 sour cream
- 1 butter
- 8
- 2
Instructions:
1. SPONGE CAKE:
2. Preheat the oven to 180 C / 350°F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9") springform tin also with parchment paper.
3. Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
4. Quickly pour about 2/3 of the mixture into the small baking sheet.
5. Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
6. Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack.
7. ASSEMBLE CAKE:
8. Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
9. Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you.
10. CHOCOLATE GLAZE:
11. Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.
Title: Low Carb Cream Cheese Muffins -Sugar Free
Ingredients:
- 500 cream cheese
- 1/2 Splenda sugar substitute
- 2 eggs
- 1/2 vanilla
- cinnamon
Instructions:
1. Preheat oven to 180°C.
2. Soften cream cheese, add eggs, splenda and vanilla and beat until smooth. Pour into a greased 12 muffin pan (I use silicon patty cases). Sprinkle with cinnamon and wack in oven for 20 minutes then leave to cool in oven.
3. These are the counts for the metric version which uses a little extra cream cheese. What I do is I add an extra egg, a couple of dollops of pure cream and 1 tsp of vanilla instead of half. I also cook them at 170C as I find they cook too fast at 180°C I don't have a problem with these sinking in the centre, just cracking.
Title: Twisted Strawberry Shortcake
Ingredients:
- 2 instant vanilla flavor pudding and pie filling
- 1 milk
- 2 Cool Whip Topping
- 1 fresh strawberries
- 1/3 white chocolate baking squares
- 3
- 5
Instructions:
1. PREPARE pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.
2. PLACE cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
3. REFRIGERATE at least 30 minute or until ready to serve. Store leftover dessert in refrigerator.
Title: Fun Caramel Apple Cupcakes
Ingredients:
- 1 tart apples
- 2 milk
- 20 pecans
- 2
- 1/2
- 12
Instructions:
1. Prepare cake batter according to package directions; fold in apples.
2. Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
3. Bake at 350 degrees F.
4. for 20 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. In a saucepan, melt the caramels and milk over low heat until smooth.
7. Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
8. Spread caramel over cupcakes.
9. Sprinkle with pecans.
10. Insert a wooden stick into the center of each cupcake.
Title: Pina Colada Tres Leche
Ingredients:
- 3 eggs
- 1 sugar
- 1 vanilla
- 1 flour
- 1 1/2 baking powder
- 1/4 milk
- 1 salt
- 1 evaporated milk
- 1 pineapple tidbits
- 1/2 Cool Whip
- 1/2 coconut flakes
- 1
Instructions:
1. Prep: Grease a 13x9 pyrex pan or smaller and preheat oven to 325 degrees. Mix flour and baking powder and sift several times.
2. Sponge Cake: Beat the eggs and salt in a mixer (without separating the whites from yolks). When the eggs are foamy, starting adding the sugar gradually and beat well until mixture changes color (turning light lemony color).
3. Stop mixer and pour in the 1/4 c milk, mixed with the vanilla, all at once. Then add flour, 1/3 at a time. Mix the last third of flour by hand, folding it gently so as not to deflate the egg/flour mixture. Place in prepared pan and bake for 25 minutes or until lightly browned on top.
4. While the cake is cooking, mix the three milks* (condensed, evaporated, whipping cream) in a pan and bring to a soft boil to reduce so it won't be so runny when you pour it over the sponge cake. Let mixture cool, don't pour it when it's still very hot. Rum extract may be added to milk mixture if desired.
5. When cake is done and has rested a few minutes, poke holes with a toothpick and gently pour the milk mixture, waiting for the milk to be absorbed by the cake before you pour some more. You may tip the pan to the sides so the milk is evenly distributed throughout the cake. Let it rest to cool enough so the vapor will not condense when you cover with plastic wrap. Let it cool completely in the refrigerator for a few hours before serving or overnight.
6. Add cool whip on top when ready to serve. You may sprinkle the top with toasted slivered almonds or toasted coconut.
Title: Amaretto and Bartlett Pears Upside- Down Cake
Ingredients:
- 10 butter
- 1/2 brown sugar
- 2 honey
- 2 bartlett pears
- 1 1/2 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 2 eggs
- 1/2 milk
- 1/4 Amaretto
- almond flavored liqueur
Instructions:
1. Preheat oven to 350 degrees Butter six 1 1/4 cup ramekins, custard cups or giant muffin tins.
2. Melt 4 tbsp butter in a small saucepan Add brown sugar and honey Cook over low heat for about 2 minutes until mixture no longer separates Divide mixture evenly between prepared dishes.
3. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish: set aside In medium bowl, beat remaining 6 tbsp butter until light and fluffy.
4. Beat in eggs and vanilla In a separate bowl, combine all dry ingredients.
5. Combine milk and amaretto in a bowl.
6. Add half the dry ingredients to the butter and sugar mixture, then half the liquid, beating well after each addition.
7. Repeat until all ingredients are combined.
8. Pour batter into the 6 prepared dishes, smoothing the top.
9. Bake 25 to 30 minutes, until cooked through.
10. Remove from oven and place on rack for 10 minutes.
11. Carefully flip each dish over onto serving plates to remove from dish Serve immediately with lightly sweetened cream and toasted almond slices.
Title: D-Liteful Salad or Dessert
Ingredients:
- 1 small curd cottage cheese
- 2 fat-free cool whip
- 1 crushed pineapple
- 1 mandarin orange segments
- 1 maraschino cherry
Instructions:
1. Place cottage cheese in a bowl.
2. Place dry gelatin on cottage cheese,along with the CoolWhip, crushed pineapple, and mandarin orange segments.
3. Mix well.
4. Garnish with crushed nuts and cherries. Refrigerate 3 hours.
5. Serve.
Title: Creamy Raspberry Pie
Ingredients:
- 3 gelatin
- 1/2 water
- 1 vanilla yogurt
- 1 raspberries
- 1/4 lime juice
- 2 Cool Whip
- 1 graham cracker crust
- lime slice
Instructions:
1. In a bowl, dissolve the gelatin in boiling water.
2. Stir in frozen yogurt until melted.
3. Add raspberries and lime juice.
4. Fold in whipped topping.
5. Spoon into crust.
6. Refrigerate for 3 hours or until firm.
7. Garnish with additional ingredients if desired.
Title: Coconut Bread Pudding from the Rainforest Cafe
Ingredients:
- 1 sweetened flaked coconut
- 1/2 vanilla extract
- 1/3 eggs
- 30 sugar
- 2 vanilla ice cream
- 1 coconut
- 6 powdered sugar
- 1 1/2
Instructions:
1. Preheat oven to 350°F
2. Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.
3. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
4. Source: Rainforest Cafe.
Title: Peanut Butter Coconuts
Ingredients:
- 1 peanut butter
- 1/2 honey
- 1 seedless raisin
- 1 vanilla
- 1 1/2 flaked coconut
Instructions:
1. Put peanut butter, honey, raisins, and vanilla in a mixing bowl.
2. Mix and stir until everything is mixed together.
3. Put the coconut on a plate and spread it evenly.
4. Drop a spoonful of the peanut butter mixture onto the plate of coconut.
5. Roll the mixture in the coconut until it is covered with coconut. Put finished candy on a clean plate.
6. Repeat steps 4 and 5 until you have used all the mixture.
7. Put the candy in the refrigerator. Chill until firm.
Title: Incredible Sour Cream Sugar Cookies
Ingredients:
- 6 flour
- 3 eggs
- 2 sugar
- 1 butter
- 1 sour cream
- 1 vanilla
- 1 salt
- 1 baking powder
- 1 baking soda
Instructions:
1. In a large mixing bowl, cream the sugar, butter, eggs, vanilla, and sour cream together until smooth. Add the remaining dry ingredients and mix well.
2. Roll dough out on a lightly floured surface, about 1/4" thick. Cut out cookies with your choice of cookie cutter.
3. Place on ungreased cookie sheet.
4. Bake at 350 degrees for 8-12 minutes.
Title: Almond Breton Biscuits
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/4 powdered sugar
- 1/4 salt
- 2 flour
- 1 1/2
- 1/3
- 1
Instructions:
1. Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
2. * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
3. Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
4. Prep time does not include chill time.
Title: Rogaliki (Polish Croissant Cookies With Jam Filling)
Ingredients:
- 1 butter
- 3 Philadelphia Cream Cheese
- 1 baking powder
- 1 flour
- 3
Instructions:
1. In a medium bowl mix egg yolks, philly cheese and baking powder using a hand held mixer. Carefully start adding the flour. When the mixture will not be mixing well, and will look like wood chips, put away the blending mixer and using your hands knead the dough.
2. Create a roll and cover in foil and freeze for 15 minutes. At this time preheat the oven to 375.
3. Take the dough out and separate into two. Roll and cut out 3 inch trangles.
4. Make as many as you can and on centre of each put a small spoon of jam. Roll them into a croissant shape.
5. Place the croissants onto a greased cookie sheet, and bake for 10-12 minutes or until golden.
6. Repeat with the rest of the dough.
7. When you take them out, put aside and sprinkle with powdered sugar on top.
8. This makes about 3 batches of 20 cookies each.
9. Total count about 60 cookies.
Title: Scrumptious Yule Log! (Chocolate Roulade)
Ingredients:
- 175 dark chocolate
- 5 eggs
- 175 caster sugar
- 284 Baileys Irish Cream
- 2 irish cream
- icing sugar
- parchment paper
Instructions:
1. Preheat oven to 350F/180°C.
2. Line a swiss roll tin or baking sheet with non-stick parchment.
3. Melt the chocolate either in the microwave or a double boiler.
4. Separate the eggs. Put the yolks and the sugar in a bowl over a pan of simmering water. Using a hand mixer, beat the mixture for 5 minutes until the mixture leaves a trail when the blades are lifted. Whisk in the melted chocolate.
5. In a large bowl, whisk the egg whites into stiff peaks. Whisk a large spoonful into the chocolate mixture, then fold in the rest.
6. Pour the mixture into the tin and gently shake to spread the mixture into the corners. Bake for 20 minutes Remove from oven and cool in the tin, covered loosely with foil for about 2 1/2 hours.
7. Once the cake has cooled, whip the cream until it holds it shape, then stir in the liqueur. Put a large sheet of wax paper on the work surface, turn out the roulade and peel off the parchment paper. Spread with the whipped cream.
8. Shift the roulade into position in front of you, ready to roll. Make an indent across the top 1" in, then lift the wax paper and use it to roll the roulade.
9. It will crack, but don't worry, that only adds to the authenticity!
10. Dust with icing sugar and decorate with milk chocolate shavings.
Title: Homemade Chocolate Cake
Ingredients:
- 1/4 flour
- 3 baking soda
- 3 sugar
- 2 salt
- 1 eggs
- 2 buttermilk
- 1 vanilla
- 1 boiling water
- 3
- 1
Instructions:
1. Preheat the oven to 375°F.
2. Sift the dry ingredients together 3 times.
3. Beat the eggs, buttermilk, oil and vanilla together.
4. Mix wet with dry ingredients.
5. Add 1 cup boiling water.
6. Lower the oven to 350°F Bake the cake 1 hour.
Title: Basic Sour Cream White Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 1/2 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Generously grease and flour a 13 x 9 inch baking pan.
3. Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
4. Blend with mixer on low speed for 1 minute.
5. Stop machine, scrape down sides of bowl.
6. Increase mixer speed to medium and beat 2 minutes more.
7. Scrape down sides again if needed. The batter should look well combined and thickened.
8. Pour the batter into the prepared pan.
9. Place pan in oven.
10. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
11. Remove pan from oven and place on wire rack to cool for 20 minutes.
12. Run a dinner knife around edge of cake and invert it onto wire rack.
13. Allow cake to cool completely, 30 minutes.
14. Frost as desired.
Title: Banana Pudding With Graham-Cracker Crunch
Ingredients:
- 1 graham cracker crumbs
- 3 butter
- 1/3 bananas
- 4 instant vanilla pudding
- 5 1/8 heavy cream
- 1
Instructions:
1. Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
2. Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)].
3. In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
4. Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.
Title: Easy Mocha Brownies
Ingredients:
- 3 1/2 chocolate
- 12 unsalted butter
- 1 sugar
- 3 sugar
- 3 all-purpose flour
- 1/3 all-purpose flour
- 1 walnut pieces
- 1 1/2
Instructions:
1. Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the chocolate and put it in a heatproof bowl with the butter; set the bowl over a pan of steaming water and leave to melt gently, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and stir in the sugar.
5. Stir in the beaten eggs.
6. When thoroughly combined stir in the flour, then finally mix in the nuts.
7. Transfer mixture to the prepared pan; spread evenly, and level the surface.
8. Bake in oven for about 25-30 minutes until a pick comes out just clean; remove the pan from the oven.
9. Leave to cool in the pan before removing and cutting into 9 pieces.
10. Store in an airtight container and eat within 5 days.
Title: Best-Ever Chocolate Fudge Layer Cake
Ingredients:
- 1 eggs
- 1 water
- 4 Cool Whip Topping
- 1
- 1/2
- 1
- 2
Instructions:
1. HEAT oven to 350 degrees F.
2. CHOP 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 minute Stir in chopped chocolate. Pour into 2 greased 9-inch round pans.
3. BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minute Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
4. PLACE COOL WHIP and remaining chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Let stand 15 minute to thicken. Stack cake layers on plate, filling and frosting with COOL WHIP frosting. Garnish with nuts. Keep refrigerated.
Title: Crispy Snickerdoodle Cookies With Sea Salt (Dairy-Free)
Ingredients:
- 1/2 shortening
- 1 sugar
- 1/4 sea salt
- 1/4 baking soda
- 1/4 cream of tartar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 1/2 cinnamon
- 2 sugar
- 1/2 sea salt
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl cream together shortening and sugar with a mixer (handheld or stand) at medium speed until fluffy. Add salt, baking soda, cream of tartar, egg and vanilla. Reduce mixer speed to low and add in flour 1/2 cup at a time until thoroughly incorporated. If your mixer tires out, you may need to work in the last bit of flour by hand.
3. In a small bowl, combine cinnamon, sugar and sea salt.
4. Roll cookie dough into 1-inch balls. Then roll in the cinnamon-sugar mixture until coated.
5. Place dough balls 2 inches apart on a greased cookie sheet (or parchment paper per your preference) and bake for 10-12 minutes until cookies spread out, appear crackled and no longer appear gooey in the center.
6. Remove from cookie sheet and cool on a wire rack. Enjoy!
Title: Dark Chocolate Covered Strawberries
Ingredients:
- 2 strawberries
- 21 butter
- 1
Instructions:
1. Step 1: Pour 2 cups of dark chocolate chips and 1tsp. of butter into a microwaveable bowl.
2. Step 2: Place in the microwave, and microwave for approximately 30 seconds.
3. Step 3: Take out and stir chocolate with a spoon, repeat this step until your chocolate is smooth.
4. Step 4: Cut strawberries in ½, so each ½ gets part of the stem.
5. Step 5: Place a piece of wax paper on a plate.
6. Step 6: Take a strawberry and dip ½ of it in the dark chocolate.
7. Step 7: Gently place the strawberry on the plate.
8. Step 8: Repeat step 6-7 until you use all strawberries.
9. Step 9: Refrigerate for an hour and ½ or until solid.
10. Step 10: Enjoy your dark chocolate covered strawberries.
Title: Fresh Strawberries With Campari
Ingredients:
- 2 -3 fresh strawberries
- 1 water
- 1/2 lime juice
- 2 -4 of fresh mint
- 2 pineapple sage
- 2
- 1
- 1/2
- 3 -4
- 1/2
Instructions:
1. In a medium bowl, whisk the sugar and water until sugar dissolves. Add the sliced strawberries, Campari, Rose's, pineapple juice, and the fresh squeezed lime and orange juices, stir to combine.
2. Garnish with orange wedges and fresh mint.
3. Serve right away, or cover and chill for several hours. Best eaten the same day.
Title: Gourmet's Caramel Pecan Cakes
Ingredients:
- 2 sugar
- 1 1/2 water
- 1/2 pecans
- 1/4 butter
- 1 egg
- 1/3 heavy cream
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 sugar
- 1/4 brown sugar
Instructions:
1. Use 8 (6-oz.) ramekins. Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
2. Toast pecans for cake: Preheat oven to 350 degrees with rack in middle. Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
3. Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each additon.
4. Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
5. Preheat oven to 325 degrees with rack in middle.
6. Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
7. Divide batter among ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
8. Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
9. Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300 degrees oven.