lumicero/recipes-ing2inst huggingface dataset:
Title: Frosted Walnut Brownie Pie
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla extract
- 1/4 all-purpose flour
- 3 walnuts
- 1/4 confectioners' sugar
- 1/2 milk
- 1
- 2 1/2
Instructions:
1. in a small mixing bowl, cream butter and sugar.
2. beat in egg and vanilla.
3. combine the flour and cocoa.
4. gradually add to creamed mixture.
5. stir in the walnuts.
6. coat a 6 inch round springform pan with nonstick cooking spray and dust with sugar.
7. add the batter.
8. place pan on a baking sheet.
9. bake at 350 degrees for 20-25.
10. minutes or until a toothpick, inserted near the center comes out clean.
11. cool on a wire rack.
12. remove sides of pan.
13. in a small bowl, combine frosting ingredients.
14. spread over the pie.
Title: Homemade Vanilla Ice Cream
Ingredients:
- 6 eggs
- 2 1/3 sugar
- 4 half-and-half cream
- 2 salt
- 1/4 pure vanilla extract
- 3 evaporated milk
- 3
Instructions:
1. Combine 1st 3 ingredients in saucepan . .
2. Cook over low heat 25-30 min stirring constantly until thick and coats a spoon.
3. Chill well , stir in remaining ingredients , pour into ice cream freezer. Freeze according to manufacturer's directions.
Title: Chocolate Banana Mousse
Ingredients:
- 1 sugar substitute
- 1 salt
- 3 vanilla extract
- 2 bananas
- 1/4
- 1
- 2
Instructions:
1. Combine chocolate, 1/4 cup of milk and sugar replacement in top of double boiler. (Chill remaining milk in freezer.)
2. Cook and stir over simmering water until chocolate melts. Pour small amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt.
3. Cook and stir until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices.
4. Spoon into mold, freezer tray or individual cups and freeze until firm.
Title: Stove Top Chocolate Frosting/Filling
Ingredients:
- 1/2 granulated sugar
- 1 1/2 cornstarch
- 2 -3 cocoa powder
- 1 salt
- 1/2 boiling water
- 1 1/2 butter
- 1/2 vanilla
Instructions:
1. In a medium sauce pan whisk together sugar & cornstarch (do not turn on stove top yet). Whisk in cocoa & salt.
2. *Make sure you have nothing else to attend to in the next minute becasue this part needs your full attention: Add boiled water and whisk to get out as many clumps as possible. Turn stove to medium-high heat and begin whisking. Cook until mixture thickens (which happens almost instantly). Remove from heat and stir in butter and vanilla. It will be the consistency of pudding.
3. Spread hot icing onto cooled cake. Enjoy!
4. *Note: I used an electric kettle to boil my water.
Title: Vegan Peanut Butter Apple Crisp
Ingredients:
- 1/2 peanut butter
- 1/4 butter flavor shortening
- 1/2 flour
- 1/2 rolled oats
- 3/4 turbinado sugar
- 4 -5 apples
- 1 ground cinnamon
- 1/2 fresh lemon rind
- 2 lemon juice
- 2 water
Instructions:
1. In a large bowl, cut peanut butter and shortening into flour and 1/2 cup of sugar until crumbly (use two knives or a pastry blender).
2. Peel, core, and slice apples.
3. Pile prepared apples into a 9-inch square pan, and sprinkle with cinnamon, lemon rind, and 1/4 cup sugar.
4. Add lemon juice and water.
5. Cover apples with crumb mixture.
6. Bake for 45 minutes.
7. Serve while still warm.
Title: Downtown Fudge Pie
Ingredients:
- 2 eggs
- 2 butter
- 1/2 sugar
- 1 flour
- 1/4 vanilla
- 1
Instructions:
1. Melt the chocolate in a bowl, in the microwave.
2. Add butter while the chocolate is still hot, until melted and mixed.
3. Add the sugar, flour, eggs and vanilla, stirring with a whisk until well blended.
4. Pour into a buttered pie pan, preferably glass.
5. Bake at 350 for 30 minutes, or until a straw comes out clean.
Title: Banana Rice Pudding Made Easy
Ingredients:
- 2 cooked rice
- 2 milk
- 1 1/2 bananas
- 2 sugar
- 1/2 salt
Instructions:
1. Add all the ingredients into a medium saucepan.
2. Set to medium-high heat.
3. Allow mixture to come to a low boil while stirring occasionally for about 10 minutes.
4. Once mixture thickens, turn to medium heat and stir continously for about 5 minutes.
5. when you can pull the rice back in the pan and it oozes back, turn off heat and pour into serving dishes.
6. allow to cool for 4-5 minutes or chill for 30 minutes.
7. Share and Enjoy! :).
Title: Carrot Cupcakes With Maple Cream Cheese Frosting
Ingredients:
- 3/4 whole wheat pastry flour
- 1/2 unbleached all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1/4 nutmeg
- 1/8 ground ginger
- 2 canola oil
- 1/2 light brown sugar
- 2 eggs
- 1/2 unsweetened applesauce
- 2 unsweetened applesauce
- 1/2 pure vanilla extract
- 1 1/2 carrots
- 4 maple syrup
- 3
- 1/8
Instructions:
1. Preheat oven to 350°F Line 12 muffin cups with paper liners or coat with cooking spray.
2. Whisk together pastry four, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
4. Add the flour mixture to the carrot mixture and stir just until incorporated.
5. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cook in the tin for five minutes before transferring to a wire rack to cool completely.
6. Make frosting by using an electric mixer to beat cream cheese, maple syrup, and maple extract until smooth. Once cupcakes are cooled completely, frost!
Title: Italian Meringue
Ingredients:
- 1 granulated sugar
- 12 corn syrup
- 4 water
Instructions:
1. Bring sugar, corn syrup and enough water to wet to a boil.
2. Remove from heat at softball stage (240 degrees).
3. Pour into a heatproof measuring cup.
4. Meanwhile whip egg whites to stiff peaks.
5. Continue whipping whites while very slowly pouring sugar syrup into mixer bowl.
6. Be careful not to pour on whisk as it will splatter on to the sides of the bowl When sugar is fully incorporated, whip on low speed until cool.
Title: Rolled microwave pavlova
Ingredients:
- 3 caster sugar
- 3
- 1/2
- 1
Instructions:
1. Beat egg whites and castor sugar till stiff peaks form.
2. Spread onto lunchpaper placed over microwave tray forming a round.
3. Cook on high for 3 minutes (850 watt microwave used).
4. Let cool.
5. On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture.
6. Place egg white mixture over top of coconut.
7. Spread with whipped cream and fruit mixture.
8. Using the lunch paper roll carefully like rolling up a towel.
Title: Rice Krispie Ice Cream Cones
Ingredients:
- 4 miniature marshmallows
- 3 butter
- 6
- 12
Instructions:
1. In a large glass dish in the microwave, or in a large dutch oven (or other large vessel) on the stove top, melt together the marshmallows and butter, stirring frequently.
2. Remove from heat and mix in the Rice Krispie cereal.
3. Using buttered hands, stuff 1/12 of the Rice Krispie mixture into each cone, shaping a nice ball of "ice cream" on top.
4. Dot the top with sprinkles.
5. Place each of the finished cones in a muffin pan until serving time.
Title: Double Chocolate Oatmeal Cookie
Ingredients:
- 1/2 margarine
- 1/2 shortening
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 2 milk
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1 ground cloves
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking soda, salt, cinnamon & cloves;.
2. Set aside.
3. In a large bowl, cream together the margarine, shortening, brown sugar and white sugar. Beat in the egg, vanilla & milk. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips.
4. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
5. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.
6. Allow cookies to cool on baking sheet for 5 minutes before removing to a.
7. wire rack to cool completely.
8. Or bake in large bar pan for 18 minutes.
Title: Fresh and Easy Apple Crumble
Ingredients:
- 2 granny smith apples
- 1/2 brown sugar
- 4 cinnamon
- 1/4 nutmeg
- 1/4 rolled oats
- 1 salt
- 1/4 butter
- 2
- 1/4
Instructions:
1. Preheat the oven to 400 degrees F. Combine the apples, apple juice, 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 tablespoon nutmeg in a large mixing bowl.
2. In a separate bowl, combine the oats with the remaining 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg, plus the salt. Add the butter and work the mixture with your fingertips until it comes together in moist clumps. Add the almonds and work them in as well.
3. Place apple mix evenly in 4 (5 oz) custard ramekins or creme brulee dishes. Spread crumble mix over top of apple. Bake for 30 minutes, or until crumble topping is slightly browned.
Title: Stuckey's Pecan Log Rolls
Ingredients:
- 1/4 corn syrup
- 1/4 water
- 1 1/4 granulated sugar
- 1 cream of tartar
- 1/8 vanilla extract
- 1 water
- 1 pecans
- 3
- 2
Instructions:
1. Line a 9x5 inch loaf pan with buttered wax paper; set aside.
2. Combine corn syrup, water and sugar in small heavy saucepan.
3. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
4. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
5. Add candy thermometer.
6. Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
7. Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
8. Slowly pour hot syrup into egg white, beating constantly.
9. Add vanilla extract.
10. Beat until candy forms soft peaks and starts to lose its gloss.
11. Spoon fondant into the prepared pan.
12. Cut into three strips lengthwise, then crosswise in center.
13. Freeze until firm.
14. Roll into logs.
15. Place back in freezer.
16. Line another baking sheet with wax paper, set aside.
17. Melt caramels with water in small but heavy saucepan over low heat.
18. Stir occasionally.
19. Arrange pecans on wax paper.
20. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
21. While still warm, roll in pecans to completely coat the outside.
22. Place on prepared baking sheet to set.
23. Repeat with remaining fondant pieces.
24. Reheat the caramel mixture if it becomes too thick.
25. Cut finished logs into 1/2 inch slices.
26. Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.
Title: Canned Milk Frosting
Ingredients:
- 1/2 white sugar
- 1/2 margarine
- 2/3 sugar
- 1 evaporated milk
- 1 pure vanilla extract
Instructions:
1. Cream together 1/2 cup sugar and margarine.
2. Add remaining ingredients and beat till smooth and creamy.
3. Note: I have found this work best if milk and margarine are ice cold.
Title: "the Ultimate Brownie"
Ingredients:
- 8 butter
- 1 eggs
- 5 sugar
- 3 vanilla
- 1 flour
- 1 1/2 salt
- 1 pecans
- 2 1/2 walnuts
Instructions:
1. Preheat your oven to 365 degrees F and grease a 9x13 pan.
2. Melt the chocolate and butter in pan over low heat and set aside. Just make sure it doesn't burn!
3. In a large bowl, beat the eggs, sugar, and vanilla at high speed. Doing this for 10 minutes would be ideal but your brownies won't be ruined if you don't.
4. Mix in the chocolate/butter mix, flour, and salt until just combined. Fold in the nuts.
5. Pour into the prepared pan and bake for 32-37 minutes.
Title: Napa Harvest Apple Moons
Ingredients:
- 2 flour
- 2/3 sugar
- 1/8 salt
- 2/3 butter
- 2 heavy cream
- 1/4 - 1/2 granny smith apples
- 4 cinnamon
- 1 brown sugar
- 1/2 sugar
- 1/4 salt
- 1/8 butter
- 3 sugar
- 2 water
- 1/4 salt
- 1 butter
- 1/4
- 2
Instructions:
1. Put the flour and salt into the bowl of a food processor and pulse briefly to combine.
2. Add the butter and pulse quickly until the butter is "cut" and the mixture looks and feels like little pebbles.
3. Add the egg yolks and half the cream and pulse to incorporate. Keep adding cream and pulsing until the dough starts to come together.
4. Remove from the mixer, form into a ball, wrap in plastic and refrigerate overnight.
5. Filling:
6. In a heavy-bottomed pan, melt the butter over high heat. Add the sugar, salt, cinnamon and apples and continue to cook until just soft, mixing constantly. Chill thoroughly.
7. Combine the sugar, salt and water in a heavy-bottomed saucepot. Heat on high until the water evaporates and the sugar starts to color. Swirl the pan slowly as the sugar cooks. Let the sugar reach a nice golden brown and add the cream. Swirl to combine, pull off the heat and allow to cool.
8. Topping:
9. Combine flour, oatmeal and sugar in the bowl of a food processor. Add butter and pulse until mixture looks and feels like pebbles. Refrigerate until ready to use.
10. ASSEMBLY.
11. Cut the tart dough into 4-ounce pieces. Roll the dough into 1/4-inch thick rounds, using a mixture of sugar and flour to keep the dough from sticking. Do not let the dough get warm. Place the rolled out rounds in the refrigerator to chill if necessary.
12. Place a mound of the apple mixture in the center of the dough. Sprinkle with some of the topping mixture. Fold the sides of the dough up, allowing the dough to fold over onto itself on the sides, creating a pinwheel appearance. Press the package tight and refrigerate until chilled.
13. Bake at 375 degrees for approximately 15 to 20 minutes, or until nicely golden brown. Serve with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
Title: Best and Fastest SHORTBREAD COOKIES
Ingredients:
- 2 salted butter
- 1 1/2 light brown sugar
- 5 all-purpose flour
Instructions:
1. using a mixer,cream butter and sugar until light and fluffy (about 3 minutes).
2. Add flour in 3 increments.
3. When completely mixed, take dough out of board and start kneading on lightly floured surface.you want to knead until dough starts to shine(about 5 minutes).
4. Roll in three logs about 12 inches long and 1-1/2 inches thick.
5. Wrap in parchment paper and freeze for about an hour --
6. Remove from freezer and cut 1/4 inch coins.
7. You can place a small piece of fruit or cherry on top if you like.
8. Put on parchment covered cookie sheet and bake 350 degrees for 10 minutes.(depending on your oven)when the edges turn light brown ,,remove.
9. Enjoy your cookies.
10. Will make approx.80 cookies.
11. Keep rolls in freezer for a month or two.always have cookies ready for unexpected company or parties.
Title: Blackberry Dumplings
Ingredients:
- 2 flour
- 3 sugar
- 3 1/2 baking powder
- 1 salt
- 1 egg
- 3 milk
- 1 fresh blackberries
- 3/4 sugar
- 1 1/2 water
- butter
Instructions:
1. Sift the flour, 3 tablespoons sugar, baking powder, and salt into a medium bowl and mix well.
2. Add the egg, stirring until blended. Add just enough milk to make a stiff batter and mix well.
3. Combine the blackberries, 1 cup sugar, water, and butter in a medium saucepan. Bring to a boil, stirring occasionally.
4. Drop the batter 1 spoonful at a time (each spoonful should be 1/6 of the batter) into the boiling blackberry mixture. Cover and simmer 15-20 minutes.
5. Serve with ice cream or whipped cream.
Title: Spiced Red Pears in Wine (Crock Pot)
Ingredients:
- 8 pears
- 2 pears
- 1/2 dry red wine
- 1 sugar
- 4 cinnamon stick
- 1 cloves
- orange
Instructions:
1. Peel and core your pears. Then cut in half lengthwise. Put them in your crock pot.
2. Add the wine (making sure your pears are covered), the sugar, cinnamon stick, and cloves.
3. Zest the orange and put all the zest in your crock pot.
4. Cover and cook on low for 6 to 8 hours or until the pears are tender.
5. Chill really well.
Title: Semolina Cake (Eurasian Recipe)
Ingredients:
- 350 butter
- 275 caster sugar
- 250 semolina flour
- 55 all-purpose flour
- 50 crystallized melon pieces
- 1 vanilla
- 110 brandy
- 15
- 1/2
- 1
- 1 1/2
Instructions:
1. Mix together semolina, flour, chopped crystallised melon (optional), orange peel and mixed spices.
2. Whip egg yolks with half the sugar till light and fluffy.
3. Cream butter with the rest of the sugar together with vanilla flavour.
4. Fold in the creamed egg yolk mixture.
5. Add the mixed dry ingredients and brandy.
6. Stir lightly till well mixed.
7. Turn batter into a lined and greased 9 inch cake tin.
8. Bake in a preheated oven at 175ºC for one hour to 60 minutes until golden in colour.
9. You can also test if it is done by inserting a skewer into the cake.
10. It's done when the stick comes out clean.
Title: Chocolate Crinkle Cookies
Ingredients:
- 12 bittersweet chocolate
- 1/4 butter
- 2/3 cake flour
- 2/3 baking powder
- 1/2 eggs
- 1/4 sugar
- 3 powdered sugar
- 1/2
Instructions:
1. Stir chocolate and butter in a medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and 1/2 cup sugar in a large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
2. Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.).
3. Preheat oven to 350 degrees. Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.
4. Cool cookies completely on sheets on racks.
Title: Hamantaschen-Cookies (Haman's Hats)
Ingredients:
- 4 eggs
- 3/4 sugar
- 2 orange zest
- 1 margarine
- 4 butter
- 1 all-purpose flour
- unbleached flour
- prune filling
Instructions:
1. Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar.
2. Grease cookie sheets.
3. In large bowl, beat eggs slightly.
4. Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
5. Lightly spoon flour into measuring cup; level off.
6. Add flour; mix well.
7. Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
8. Heat oven to 350°F.
9. On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness.
10. Keep remaining dough refrigerated.
11. Cut with floured 3-inch round cookie cutter.
12. Place 1 inch apart on greased cookie sheets.
13. Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water.
14. Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal.
15. Bake at 350° for 8-12 minutes or until edges are light golden brown.
16. Cool 1 minute; remove from cookie sheets.
Title: Gravy Icing (For Cakes)
Ingredients:
- 1 milk
- 1/2 flour
- 1 salt
- 1 vanilla
- 1 granulated sugar
- 1/2 shortening
- 1/2 butter
Instructions:
1. Start this icing before you bake your cake. By the time the cake is done and cooled, the cooked portion of this recipe is cooled enough to do the last steps.
2. Put flour in a small, heavy saucepan. Whisk the milk into the flour slowly so you have no lumps. Add salt and vanilla.
3. Over a low heat, cook the mixture, stirring constantly so you don't scorch it, until it is thick and pasty (will form into a sort of soft ball). Once it gets to this stage, take it off the heat and set the pan, uncovered, into the refrigerator.
4. When flour goop is completely cooled (cold), combine it in a large mixing bowl with the sugar, shortening and butter. Whip with electric mixer -- whip whip whip -- and keep whipping until on a taste test it's smooth and the sugar is not "grainy". The whipping process can (and does) take several minutes.
5. Yields enough icing to ice one COMPLETELY COOLED 2-layer cake (lay it on thick!). Store frosted cake in the refrigerator.
6. Note: DO NOT soften or melt the butter in the microwave. Just set it out in the morning or the night before you plan on making it.
Title: Oatmeal Chocolate Cookies
Ingredients:
- 1/2 margarine
- 1 butter
- 1/2 brown sugar
- 2 granulated sugar
- 2 eggs
- 2 milk
- 1 3/4 vanilla
- 1 all-purpose flour
- 1/2 baking soda
- 2 1/2 salt
- 4 Quaker Oats
- chocolate chips
Instructions:
1. Heat oven to 375°F In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well.
2. Refrigerate at least one hour.
3. Drop dough by 1/4 cup measuring cup onto ungreased cookie sheets.
4. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Title: Tangy Fruitcake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 lemon zest
- 1 cake flour
- 1 2/3 baking powder
- 1 1/2 salt
- 1/4 milk
- 2/3 confectioners' sugar
- strawberry
- heavy cream
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Beat in eggs, one at ta time, beating well after each addition.
3. Add lemon zest and extract.
4. Sift together flour, salt and baking powder.
5. Add dry ingredients alternately with milk, beating with mixer at medium speed.
6. Begin and end with dry ingredients.
7. Pour batter into a greased and floured 6 1/2 cup ring mold.
8. Bake in a 325 oven for 30 to 40 minutes.
9. Cool on wire rack for 10 minutes.
10. Loosen edges and invert.
11. Sprinkle with confectioners sugar.
12. Fill center with strawberries and top with whipped cream.
Title: Peaches in Brandy
Ingredients:
- 8 sugar
- 4 water
- 2/3 brandy
- 1
Instructions:
1. Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
2. Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
3. To the boiling syrup, add peach halves and extract.
4. When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
5. Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
6. Seal jars with lids, shake gently to mix syrup and brandy.
7. Store in a cool dark place--use within six months.
8. I've also added a pinch of cinnamon and cloves with VERY good results.
Title: Rhubarb and Custard Brûlée
Ingredients:
- 1 fresh rhubarb
- 1/2 water
- 3 cornstarch
- 8 vanilla extract
- 3 powdered sugar
- 1/2
- 2
- 3
Instructions:
1. Thinly slice rhubarb and place in a saucepan with half the sugar and water; cook gently for 10 minutes until the rhubarb is tender but still bright pink; cover and leave to cool.
2. Use a fork to mix together the egg yolks, remaining sugar, cornstarch, and vanilla in a bowl.
3. In another saucepan, add the milk; bring almost to a boil; gradually stir the milk into the yolk mixture, then strain back into the saucepan.
4. Bring the milk back to an almost boil, then decrease the heat and cook very gently for 3-4 minutes, stirring continuously, until the custard thickly coats the back of the spoon.
5. Pour the custard into a bowl, cover with a saucer and leave to cool.
6. Arrange 6 ramekins or custard cups on a tray and fill with alternating spoonfuls of rhubarb and custard; chill in the refrigerator for 3-4 hours.
7. About 25 minutes before serving, sprinkle the tops of the custards with the powdered sugar (no need to sift) and caramelize with a blowtorch.
8. Leave at room temperature until serving.