lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake
Ingredients:
- 2 extra-large eggs
- 2 maple syrup
- 1 plain yogurt
- 1 lemon juice
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 salt
- 1 baking powder
- 2 cinnamon
- 1/2 allspice
- 4 pecans
- 3/4 apple
- 1/4 carrot
- 1 cream cheese
- 1 maple syrup
- 1 pecans
- 250
- 1/4
- 2
- 1
Instructions:
1. NOTE: The recipe also calls for 1 Tbl Fiber Sure to be added to the ingredient list. Zaar is not accepting this as an ingredient.
2. Preheat your oven to 350°F.
3. Prepare a 13 by 9 pan, lining it with parchment paper (or grease and flour it lightly).
4. In a large bowl, whip the eggs and egg yolks to a froth.
5. Add maple syrup, yogurt and oil, mixing well.
6. *For the lemon juice, heat your lemon under hot water then roll with your hand, with a bit of pressure, on the counter. This helps to release the juice.
7. Measure 1 Tbl of the lemon juice into a small cup along with the extracts and Fiber Sure (or other brand of fiber supplement), mixing well to dissolve the Fiber Sure.
8. In a separate bowl, mix the flour, salt, baking powder and spices.
9. Add the pecans, apple and carrot to the dry ingredients.
10. Blend the dry and wet ingredients without over stirring.
11. Spoon the batter into the prepared pan and spread evenly.
12. Bake @ 350F for approximately 45 minutes or till cake tests done (lightly pressed with your finger tip, it should spring back).
13. Cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
14. Meanwhile, in a clean bowl, whip the cream cheese till creamy.
15. Add the maple syrup and extract, blending well.
16. Separately, whip the cream to stiff peaks.
17. Fold the whipped cream into the cheese mixture to blend without over mixing.
18. Spread with a light hand over the cooled cake and top with pecans if desired.
19. Note - cooling time is not included.
Title: Plum Crostata
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1/4 raw sugar
- 1/4 salt
- 1/2 butter
- 1 cornstarch
- 1/4 cinnamon
- 1/4 orange zest
- 1 lemon zest
- 1 water
- 1/4 water
- 1 plum
Instructions:
1. In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
2. Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.
3. In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.
4. Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.
5. Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.
6. You can fridgerate the actual dough for up to 3 days.
Title: Russian Orange Drop Cookies
Ingredients:
- 2/3 shortening
- 3/4 sugar
- 1 egg
- 1/2 orange zest
- 1 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 confectioners' sugar
- 2 butter
- 2 orange zest
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease cookies sheets.
2. Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon orange zest into the flour mixture.
3. Cream shortening and sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
4. Bake for 8 - 10 minutes.
5. Make the icing: Mix confectioners' sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange zest into the sugar and butter mixture, mix well. When the cookies have cooled, spread the icing generously over the tops of the cookies.
6. Tip: I often use fresh squeezed orange juice and fresh orange zest. When using fresh orange zest, I usually double the amount to 2 teaspoons.
Title: Key Lime Dessert Squares
Ingredients:
- 1/2 pecans
- 19 1/4 butter
- 1/2 sweetened condensed milk
- 3 lime juice
- 14 lime slices
- 2/3
- 1
- 8
Instructions:
1. Preheat oven to 350*.
2. FOR CRUST:.
3. Spread pecans in shallow baking pan --
4. Bake 5 minutes or until lightly browned.
5. Combine pecans, cake mix and melted butter.
6. Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly.
7. FOR FILLING:.
8. Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl.
9. Stir until well blended.
10. Spread over crust.
11. Bake at 350*.for 15 minutes.or until set.
12. Cool 15 minutes.
13. Refrigerate until chilled.about 2 hours.
14. To serve, cut into squares.
15. Top with dollops of whipped topping and lime slices, if desired.
Title: Figs in Pink Champagne
Ingredients:
- 1 water
- 1/2 sugar
- 1/4 lemon juice
- 2 figs
- 8
Instructions:
1. Combine water, sugar and lemon juice in a saucepan.
2. Stir constantly over heat, without boiling, until sugar is dissolved.
3. Add figs and bring to a boil.
4. Reduce heat, simmer, uncovered, for 3 minutes or until tender.
5. remove from heat, cool.
6. Serve figs topped with 1/4 cup of syrup and top with champagne.
Title: Festive Fudge Blossoms
Ingredients:
- 1/4 butter
- 1 egg
- 1 water
- 2 walnuts
- 3/4
- 48
Instructions:
1. Preheat oven to 350.
2. Cut butter into cake mix in a large bowl until mixture resembles coarse crumbs.
3. Stir in egg and water until well blended.
4. Shape dough into ½ inch balls; roll in walnuts, pressing nuts gently into dough.
5. Place about 2 inches apart on ungreased baking sheets.
6. Bake for 12 minutes or until puffed and nearly set.
7. Place chocolate star in center of each cookie; bake 1 minute more.
Title: Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 2 granulated sugar
- 2 eggs
- 1 all-purpose flour
- 2 baking soda
- 2 salt
- 1/2 walnuts
- 1/2 cream cheese
- 1 margarine
- 1/2 confectioners' sugar
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. In large mixing bowl, cream together granulated sugar and eggs.
3. Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
4. Pour into greased and floured 13 x 9 cake pan.
5. Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
6. Top with cream cheese frosting when cool.
7. CREAM CHEESE FROSTING.
8. Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
Title: Chocolate Chip Cookie Delight
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 milk
- 1 instant chocolate pudding mix
- 3 vanilla instant pudding mix
- 1 chocolate curls
- 1
Instructions:
1. Let cookie dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 13 x 9 baking pan.
3. Bake at 350 degrees for 14-16 minutes or until golden brown.
4. Cool on wire rack.
5. In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
6. Fold in 1-3/4 cups whipped topping.
7. Spread over crust.
8. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft set.
9. Spread over cream cheese layer.
10. Top with remaining whipped topping.
11. Sprinkle with nuts and chocolate curls if desired.
12. Cover and refrigerate for 8 hours or overnight until firm.
Title: Olive Oil Cake With Roasted Grapes & Chocolate Ganache
Ingredients:
- 2 red seedless grapes
- 1 olive oil
- 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 eggs
- 1/2 sugar
- 4 orange zest
- 3/4 extra virgin olive oil
- 1 bittersweet chocolate
- 1/4 heavy cream
- 1/2 granulated sugar
- 5 water
- 1/2
- 2
Instructions:
1. Roast the grapes: Adjust oven rack to middle position and preheat oven to 325. Place grapes on baking sheet and toss with olive oil. Roast until soft and shriveled, about 1 hour. Let cool completely.
2. Make the cake: Grease 9 inch springform cake pan with oil or butter. Increase oven temperature to 350. In a small bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
3. In a large bowl, whisk together eggs and sugar until lightened in color, about 3 minutes. Whisk in orange zest, followed by olive oil and orange juice. Add dry ingredients to the bowl and whisk until no clumps are left. Stir in roasted grapes.
4. Pour batter into prepared pan and smooth top, tapping pan to make sure grapes are evenly distributed. Bake until a cake tester inserted into the middle of the cake comes out clean, 50 minutes to 1 hour. If top is starting to get too brown, cover with foil and continue baking.
5. Let cake cool for 15 minutes then release from springform pan to continue to cool. Meanwhile, make the ganache.
6. Make the ganache: Place cream, sugar, and water in a medium saucepan over medium heat. When cream comes to a boil, take off heat and add in chocolate, stirring until chocolate is completely dissolved and mixture is smooth.
7. Place cooled cake on a cake rack set over a baking sheet or other large dish. Pour glaze over the cake (there will be overflow) and smooth over top and sides using an offset spatula. Transfer cake to refrigerator and chill until glaze is set, about 20 minutes. Keep cake in refrigerator, loosely covered with plastic wrap, if not eating right away.
Title: French Lemon Cream
Ingredients:
- 1 sugar
- 3 lemons, zest of
- 4 eggs
- 3/4 fresh lemon juice
- 1 unsalted butter
Instructions:
1. For this recipe you will need an instant read thermometer, a strainer and a blender or food processor, but it will be worth the trouble.
2. Bring a few inches of water to a simmer in a pan.
3. Place the sugar and zest in a heat-proof bowl that will fit over the pan. Prior to placing it over the pan, rub the zest and sugar together with your fingers until the sugar is moist and very aromatic. Whisk in eggs, followed by the lemon juice.
4. Set the bowl over the pan with simmering water and start stirring with a whisk as soon as the mixture feels tepid to the touch.
5. Cook the lemon cream, stirring and whisking constantly, until it reaches 180 degrees Fahrenheit. The cream will start out bubbly but as it gets closer to 180 degrees Fahrenheit, it will start to thicken and leave tracks. This means the cream is almost ready. Getting the cream to this temperature can take up to 10 minutes.
6. As soon as it reaches 180 degrees Fahrenheit, take it off the heat and strain it into a blender or food processor, discard the zest.
7. Let the cream cool to 140 degrees Fahrenheit (about 10 mins) and then blend on high, adding in the butter 5 pieces at a time with the machine running. Scrape down the sides of the processor as you go.
8. Once the butter is all in, continue to blend for another 3 minutes to get the perfect light, airy texture.
9. Pour into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours or overnight. (The cream will keep well in the refrigerator for 4 days, or tightly sealed in the freezer for up to 2 months).
Title: Peaches Cooked on the Grill With a Blackberry Sauce
Ingredients:
- 4 unsalted butter
- 2 granulated sugar
- 1 fresh blackberries
- 6 water
- 2 granulated sugar
- 2
Instructions:
1. Prepare the grill for direct cooking over medium heat.
2. In a food processor puree the blackberries with the water. Add sugar to taste.
3. In a small saucepan over medium heat, melt the butter, then add the sugar and stir to dissolve. Remove the saucepan from the heat. Brush the peach halves all over with the butter mixture.
4. Grill the peach halves over direct medium heat, with the lid closed as much as possible, until they are browned in spots and warm throughout, 8 to 10 minutes, turning every 3 minutes or so. Remove the peaches from the grill and serve warm with the blackberry sauce.
Title: Slope Cake
Ingredients:
- 1 eggs
- 2 chocolate pudding
- 3/4 Cool Whip
- 6
- 8
- 10
Instructions:
1. Bake cake according to package.
2. Make pudding according to package.
3. Put pudding in big bowl.
4. Let cake cool, cut.
5. Then tear off pieces and put it in the same bowl (most likely won't use the whole cake).
6. Stir.
7. Add the cool whip (may not use all).
8. Break the candy bars into pieces (smaller pieces for children).
9. Add candy bars to same bowl.
10. Stir.
11. Then Taste.
12. Might need to add more of cake, Cool Whip, or candy bars!
13. Put in fridge if desired.
Title: " Spaghetti and Meatballs With Garlic Bread"
Ingredients:
- 1 walnuts
- 1 coconut
- 1 white chocolate chips
- 6 -8 ladyfingers
- 1/3
- 2 -3
- 1/4
- 4
Instructions:
1. Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a each plate.
2. Spoon the buttercream frosting into a decorating bag fitted with a large, circular tip and pipe it in a looping fashion around the sides of the cake to look like spaghetti - do not frost the top.
3. Divide and spoon strawberry ice cream sauce on top of the cake to cover.
4. Drizzle a little over portions of the spaghetti as well.
5. For the meatballs, use a butter knife to rough up the surface of three or four chocolate covered malt balls.
6. Place them on top of the "sauce.".
7. For the parmesean cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs.".
8. For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350°, stirring often, for 8 to 10 minutes or until golden.
9. For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1 and 1/2 minutes at half power and stir until smooth.
10. Spread the melted white chocolate on the toasted lady fingers.
11. Top with the toasted coconut and green sprinkles for parsley.
12. Place 2 "garlic breads" next to each plate of spaghetti.
13. Serve.
Title: Decadent Fudge Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1/2 baking soda
- 1 buttermilk
- 2 1/2 all-purpose flour
- 1 1/2 vanilla extract
- 2 white chocolate
- 1/2 shortening
- 2 shortening
- 4
- 2
Instructions:
1. Cream butter in a large bowl, gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.
2. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternating with flour, beginning and ending with flour.
3. Add 1 cup mini morsels, melted chocolate, chocolate syrup, and vanilla stirring just until blended. Don't overbeat. Spoon batter into heavily greased and floured 10-inch bundt pan.
4. Bake at 300F for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto serving platter and let cool completely. Combine 4 oz. chopped white chocolate and 2 tablespoons of shortening in top of double boiler (you can use the microwave also.) Cook until mixture is melted and smooth. Remove from heat. Drizzle white melted chocolate over cooled cake. Melt remaining morsels and 2 teaspoons shortening in small saucepan (or microwave) stirring until smooth, Remove from heat, let cool and drizzle over white chocolate.
Title: Easy Rice Pudding for a Crowd (Can Be Halved)
Ingredients:
- 6 rice
- 2 half-and-half cream
- 4 milk
- 1 1/4 sugar
- 3 butter
- 1 raisins
- 2 vanilla
- 2 ground cinnamon
- 1 ground nutmeg
Instructions:
1. Into a large, heavy-bottomed pan, mix together all ingredients. On medium heat, stir occasionally while mixture comes to a simmer.
2. Continue stirring regularly throughout the process. You don't have to stir constantly, but you can't just walk away for very long either.
3. Once at a simmer turn down heat and continue to stir periodically. Allow to thicken to a creamy consistency (about 25-30 minutes).
4. Don't let it get too thick. It should be only slightly thicker than a hearty cream soup. If it gets much thicker it will be too thick when it cools. Serve as desired, whether hot or cold.
Title: Caramel Macchiato Marble Cake
Ingredients:
- 18 1/4 water
- 1 1/4 eggs
- 1/3 instant coffee
- 3 dark brown sugar
- 5 half-and-half
- 1 butter
- 1/2 light corn syrup
- 2 1/2 confectioners' sugar
- 2 vanilla extract
- 2
- 2 1/2
Instructions:
1. Preheat oven to 350°. Prepare 13 x 9 pan by spraying with Pam and either sprinkle with flour or cover with parchment paper, and spray paper with Pam.
2. Make cake batter according to package directions using water. oil & eggs.
3. Pour batter into 13 x 9 prepared pan leaving about 1-1/2 cups of batter in mixer bowl.
4. Add instant coffee powder to mixer and blend until coffee dissolves.
5. Drop dollops of coffee flavored batter on top of batter in pan and marbelize using a butter knife.
6. Bake at 350° for 35 to 40 minutes, testing for doneness with a toothpick. (Stick toothpick in toward the center of cake and check for crumbs. If there are no crumbs on pick, cake is done.).
7. Frosting: Put brown sugar, half and half, butter, corn syrup and a pinch of salt into a small saucepan and cook on medium heat until it comes to a boil. Lower heat and simmer for five minutes. Add vanilla and pour into mixer bowl and start mixing on slow speed. Add confectioners sugar and mix well until sugar is well combined and frosting has cooled down a bit. It will be thin. When cake has cooled, pour warm glaze over cake and enjoy!
Title: Chocolate Cherry Crisp
Ingredients:
- 1 cherry pie filling
- 1/2 baking mix
- 1/2 brown sugar
- 1/2 quick-cooking oats
- 1/4 butter
- 1/2 margarine
Instructions:
1. Heat oven to 350°F.
2. In ungreased 8 inch square pan, spread pie filling.
3. In medium bowl mix Bisquick, brown sugar, and oats.
4. Cut in butter,using a pastry blender, until crumbly.
5. Stir in chocolate chips.
6. Spoon evenly over pie filling.
7. Bake 30 to 35 minutes or until very bubbly around edges.
8. Serve warm.
Title: Tibetan Rice Pudding
Ingredients:
- 1 rice
- 3 salt
- 1/2 honey
- 3 honey
- yogurt
- butter
Instructions:
1. Cook rice in 3 cups of water, bring to a boil, then cook on medium low until the water is absorbed and the rice is cooked, about 15 minutes.
2. Add the salt, then stir in the milk and apples.
3. Increase the heat to nearly a boil, then reduce the heat to very low, cover and simmer until very thick, takes about 45 minutes to one hour; stir occasionally with a wooden spoon.
4. After about 30 minutes of simmering, stir in the honey.
5. Serve with a drizzle of honey, a dollop of yogurt and if desired, a bit of butter.
Title: Apple-Cream Cheese Bundt Cake
Ingredients:
- 1 cream cheese
- 1/4 butter
- 1/2 granulated sugar
- 1 egg
- 2 all-purpose flour
- 1 vanilla extract
- 1 pecans
- 3 all-purpose flour
- 1 granulated sugar
- 1 light brown sugar
- 2 ground cinnamon
- 1 salt
- 1 baking soda
- 1 ground nutmeg
- 1/2 ground allspice
- 3 eggs
- 3/4 canola oil
- 3/4 applesauce
- 1 vanilla extract
- 3 gala apples
- 1/2 light brown sugar
- 1/4 butter
- 3 milk
- 1 vanilla extract
- 1 powdered sugar
Instructions:
1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 tablespoons milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
Title: Apple Kuchen
Ingredients:
- 1 butter
- 1/2 coconut
- 1/2 apples
- 2 -3 sugar
- 1/4 ground cinnamon
- 1 sour cream
- 2
- 1
Instructions:
1. Cut butter into cake mix until crumbly.
2. Mix in coconut.
3. Pat into an ungreased 9x13 pan, building up edges a bit.
4. Bake 10 minutes at 350 degrees.
5. Arrange apple slices in a single layer on the warm crust.
6. Mix sugar and cinnamon sprinkle over apples.
7. Blend sour cream and egg yolks.
8. Drizzle sour cream mixture over apples.
9. Bake for 24 minutes or til light brown.
10. This mixture is not supposed to cover the intire pan, so don't try to spread it to cover.
11. It will spread out some on its own during cooking.
Title: Oatmeal Chocolate Chunk Cookies--Lower Fat
Ingredients:
- 1/2 white sugar
- 3/4 brown sugar
- 3 white corn syrup
- 3 canola oil
- 1 vanilla extract
- 3 egg substitute
- 2 1/4 flour
- 1 baking soda
- 3/4 salt
- 1 1/2 rolled oats
- 2 chocolate chips
Instructions:
1. In a large bowl, combine the white and brown sugar, the corn syrup and oil. Mix well.
2. Add the egg whites, along with the vanilla extract. Beat for two minutes, or until well blended.
3. In another bowl, combine the flour, baking soda and salt.
4. Add to sugar mixture, stirring until well combined.
5. Add the rolled oats and chips. Stir well, mixture will be thick.
6. Using a tablespoon to measure, roll dough into balls, and place onto greased cookie sheets.
7. Flatten with a glass dipped in sugar.
8. Bake for 7-8 minutes.
9. Cookies will not easily brown on top, due to low fat content. Check the bottom of cookies for a light brown color.
Title: Apple Banana Cookies
Ingredients:
- 1 apple
- 1 banana
- 1 unsweetened coconut
- 1 cinnamon
- 1 vanilla
- 2 eggs
- 2
- 3
Instructions:
1. Preheat oven to 350. Line cookie sheet with parchment paper.
2. Pulse almonds and macadamia nuts in food processor until they are small chunks.
3. Add apple and banana to food processor and mix well. Transfer to mixing bowl.
4. Mix in the rest of the ingredients.
5. Use a cookie scoop to place cookies on pan. Flatten to cookie shape.
6. Cook 15-20 minutes until starting to brown on the edges.
Title: Flan De Adi (Caramelized Heavy Cream Dessert)
Ingredients:
- 175 cheese
- 200 heavy cream
- 500 milk
- 100 sugar
- 12 sugar
- 3
Instructions:
1. Mix all the ingredient for the cream in a pan.
2. Heat it until it begins to thicken.
3. Spread 3 tablespoon of sugar in your baking mold and place it under grill until it changes the color to medium brown.
4. Take out mold oven and wait until the mold is still warm but not hot.
5. Poor in the cream.
6. Let cool down and turn on a plate.
7. Note: you can add some grated citrus peel, cardamom, cinnamon or, or -- to add different flavor.