lumicero/recipes-ing2inst huggingface dataset:
Title: Autumn Apple Crisp
Ingredients:
- 7 apples
- 1 lemon zest
- 2 fresh lemon juice
- 1/4 granulated sugar
- 1/4 brown sugar
- 2 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 clove
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 1 light brown sugar
- 1/2 kosher salt
- 1 old-fashioned oatmeal
- 1 unsalted butter
Instructions:
1. Preheat the oven to 350 degrees F.
2. Peel, core, and slice apples.
3. Place the fruit in a large bowl and add the zest, juice, sugar, flour, and spices.
4. Pour into a 9 by 12 by 2-inch baking dish.
5. For the topping:.
6. Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.
7. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
8. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve and enjoy!
Title: Excellent Pie Crust
Ingredients:
- 3 flour
- 1/2 salt
- 1 shortening
- 1 egg
- 1 vinegar
- 3 water
Instructions:
1. Combine flour and salt.
2. Cut in shortening and blend until like cornmeal.
3. In a separate bowl, combine remaining ingredients and mix well; pour over flour mixture.
4. Stir until it makes a stiff dough. This will look like it needs more liquid but don't add it! Stir it as well as you can, then use your hands to take up the extra flour. Handle it as little as possible and try not to overwork it as this will make it tough.
5. Roll out on lightly floured surface.
Title: Vermicelli Dessert
Ingredients:
- 200 sugar
- 250 salt
- 1/2 ghee
- 6 raisins
- 1 water
- 400 milk
- 700 cloves
- 2 cardamom pods
- 3 cinnamon stick
- 1
Instructions:
1. Put 2 Tablespoons ghee/clarified butter/oil in a pan and heat on low-medium.
2. Fry raisins until they"swell".
3. Set aside.
4. Heat water and spices in a large saucepan (lg enough to fit all ingredients) over medium heat.
5. On another burner, add 4 Tablespoons of ghee/clarified butter/oil to a large frying pan, and add vermicelli.
6. Fry over medium heat, stirring with a spatula very often, until golden brown.
7. Reduce the heat after it has browned, and slowly add sugar, salt, and boiling water; stir well.
8. Leave to cook for about 10 minutes, stirring occasionally.
9. Then add milk, and raisins, and boil for a few more minutes.
10. Eat warm.
11. If you wish to eat this cold, place in a container (which has a tight fitting lid) and allow it to sit out until slightly cooled with lid only 1/2 way on.
12. When slightly cooled, pick up lid, wipe away moisture, and then tightly close the container and refrigerate for several hours until chilled.
13. ENJOY!
Title: Apple Crisp
Ingredients:
- 4 sliced apples
- 1 lemon juice
- 1/3 all-purpose flour
- 2/3 brown sugar
- 3/4 ground cinnamon
- 3/4 quick oats
- 1/3 butter
- vanilla ice cream
Instructions:
1. Place sliced apples in a greased 8x8-inch baking pan.
2. Sprinkle with lemon juice.
3. In a bowl, combine flour, brown sugar, cinnamon and oats.
4. Add melted butter; mix until crumbly.
5. Sprinkle over apples.
6. Bake at 375 degrees for 25-30 minutes, or until apples are tender, and top is golden brown.
7. Serve warm with vanilla ice cream.
Title: Creamy Strawberry-Filled Angel Cake
Ingredients:
- 1 boiling water
- 1 sugar-free strawberry gelatin
- 1/2 water
- 1 strawberry
- 1 berries
- 1
Instructions:
1. Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.
2. Stir in cold water.
3. Refrigerate about 1 hour or until thickened but not set.
4. Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.
5. Refrigerate 15 minutes or until thickened but not set.
6. Split cake horizontally to make 3 layers.
7. Fill layers with gelatin mixture.
8. Spoon or pipe remaining whipped topping onto top of cake.
9. Garnish with extra berries.
10. Cover and refrigerate until serving.
Title: Chef Ferran Adria's Bread With Chocolate and Olive Oil
Ingredients:
- 8 bittersweet chocolate
- 6 olive oil
- 1/4 sea salt
- 1/2
Instructions:
1. Heat the oven to 325 degrees F. Put the bread on a baking sheet and bake until golden brown on both sides, 5-7 minutes.
2. Spoon the chocolate over the toast in a thin, even layer. Drizzle the toast with the oil and sprinkle with the salt. Serve.
3. NOTE: A microplane will help get the right grating of the chocolate, but is not essential.
Title: Carrot Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 baking powder
- 1 salt
- 1/2 ground nutmeg
- 4 eggs
- 1 granulated sugar
- 3/4 light brown sugar
- 1 vanilla extract
- 1 carrots
- 3 walnuts
- 1 confectioners' sugar
- 3/4 cream cheese
- 1 butter
- 3 vanilla
- 2
- 6
- 1 1/2
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees Fahrenheit. Grease 13" by 9 " or two 9" round metal baking pan(s) depending on whether you want a layer cake or a sheet cake. Line bottom(s) with waxed paper; grease paper. Dust pan(s) with flour.
3. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
4. In large bowl, with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat 2 minutes, frequently scraping bowl with rubber spatula. beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping bowl.
5. Fold in carrots, walnuts, raisins, and pineapple with its juice.
6. Pour batter into pan. Bake 55 to 60 minutes, until toothpick inserted in center of cake comes out clean, with a few moist crumbs attached. Cool cake in pan on wire rack 10 minutes. Invert cake onto rack and remove waxed paper. Cool cake completely on rack.
7. Frosting:.
8. In large bowl, with mixer at low speed, beat confectioners' sugar, cream cheese, butter, and vanilla extract just until blended. Increase speed to medium. Beat 1 minute, or until smooth and fluffy, frequently scraping bowl. Makes about 2 1/2 cups.
9. If you decide to make a sheet cake and frost in the pan you will only need about 2/3 of the frosting recipe.
Title: Danish Apple Cake
Ingredients:
- 6 apples
- 1 sugar
- 2 fresh lemon juice
- 4 butter
- 1/2 red currant jelly
- 1
- 1/2
- 1/4
Instructions:
1. Combine apples, sugar and lemon juice in a heavy saucepan and simmer over medium heat until the apples are slightly soft, about 5 minutes, drain.
2. Heat oven to 350F degrees.
3. Mix butter and macaroons.
4. Press 2 cups of the macaroon mixture in the bottom of a 7" springform pan.
5. Cover with 1/2 apples.
6. Spread with 1/2 jelly.
7. Sprinkle with 1 cup macaroon mixture.
8. Cover with remaining apples.
9. Spread with remaining jelly.
10. Top with remaining macaroon mixture, press gently.
11. Bake for 45 minutes, cool completely.
12. Refrigerate overnight.
13. To serve whip the cream and top the apple cake with it, then sprinkle the almonds over the cream.
Title: Nee's Old Timey Cooked Banana Pudding
Ingredients:
- 1/2 sugar
- 2 1/2 all-purpose flour
- 1/4 salt
- 2 milk
- 3 eggs
- 1 1/2 vanilla flavoring
- 1 bananas
- 4 sugar
- 1/4 vanilla flavoring
- 1/2
Instructions:
1. In the top of a double boiler, combing the first three ingredients and mix well.
2. Gradually add the milk and stir until well blended.
3. Bring the water in the bottom of your double boiler to a rolling boil, then reduce the heat to low and cook the sugar/flour/milk mixture until it thickens;stirring constantly so that it does not stick or burn.
4. In a separate bowl, beat the egg yolks until thick and light yellow.
5. Taking about 1/2 cup of the hot flour/sugar/milk mixture, "temper" it by adding some of it to the beaten egg yolks; stir well.
6. Add the egg mixture back in to the sugar/flour/milk mixture and continue to cook over low heat, stirring constantly, until mixture becomes desired thickness.
7. Remove this from the heat and add the first 1 1/2 teaspoons of vanilla flavoring.
8. In an ungreased 3 quart baking dish, layer 1/4 of the vanilla wafers.
9. Peel and slice one banana and layer it over the wafers.
10. Pour 1/4 cup of the pudding mixture over the bananas.
11. Repeat this three more times using the wafers, then bananas, then pudding mixture.
12. In a small bowl, beat the egg whites at high speed until they become foamy.
13. Gradually add the 1/4 cup sugar about a tablespoon at a time until soft peaks form in the meringue (this takes 3-4 minute to allow time for the sugar to dissolve).
14. Add the 1/2 teaspoons vanilla and beat well.
15. Spread the meringue over the pudding making sure to get it all the way to the edges of the pan to "seal" it.
16. Bake, uncovered at 350 degrees for 20-25 minutes.
Title: Alton Brown's Bananas Foster
Ingredients:
- 2 unsalted butter
- 1/4 dark brown sugar
- 1/4 ground allspice
- 1/2 nutmeg
- 1 bananas
- 2 dark rum
- 1/4
Instructions:
1. Melt butter in a 10-inch heavy skillet over low heat.
2. Add brown sugar, allspice and nutmeg and stir until sugar dissolves.
3. Add banana liqueur and bring sauce to simmer.
4. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
5. Remove bananas from pan to a serving dish.
6. Bring sauce to a simmer and carefully add the rum.
7. If the sauce is very hot, the alcohol will flame on its own.
8. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
9. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
10. Immediately spoon the sauce over bananas and serve.
11. Serve with waffles, crepes, or ice cream.
Title: Mock Rice Pudding..low Fat Low Carb
Ingredients:
- 1/3 low-fat small-curd cottage cheese
- 1/3 - 2/3 Splenda sugar substitute
- cinnamon
Instructions:
1. Combine cottage cheese, whip cream and splenda together.
2. Mix well.
3. Sprinkle cinnamon on top.
4. Enjoy!
Title: Axel's Yorkshire Parkin
Ingredients:
- 4 self rising flour
- 4 butter
- 4 milk
- 5 corn syrup
- 2 granulated sugar
- 4 sultanas
- 2 ginger powder
- 2 egg
- 1
Instructions:
1. Preheat the oven to 375°F Grease a metal baking tray with a pastry (or paint) brush or butter paper; turn the baking tray upside down after greasing with organic sunflower oil to allow any excess oil to drain away.
2. Melt together the butter, milk and golden syrup in a pan.
3. Sieve the flours into a mixing bowl, then add the sugar, sultanas and ginger powder. Add the melted butter-syrup liquid and the beaten egg to the dry ingredients. Stir well.
4. Pour into the greased baking tray and bake for about 40 minutes. Test for its readiness with a skewer or gently touching with a finger to see whether firm. Leave to cool and cut into squares.
Title: Tangy Applesauce Cake
Ingredients:
- 1 2/3 flour
- 1 brown sugar
- 1 1/2 allspice
- 1 baking soda
- 1/2 salt
- 1/2 applesauce
- 1/3 water
- 1/2 white vinegar
- 1/3
- 1
Instructions:
1. Preheat oven to 350°.
2. Mix flour, sugar, allspice, baking soda and salt in an ungreased 8x8x2 pan.
3. Mix in remaining ingredients.
4. Bake 35-40 minutes until toothpick inserted in center comes out clean.
5. Serve warm or cool.
Title: Best and Easiest Gingerbread Man
Ingredients:
- 125 butter
- 1/2 brown sugar
- 1/2 molasses
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 ginger
- 1/2 cinnamon
- 1/2 clove
- 1 nutmeg
- 1/2 icing sugar
- 1
- 1 1/2
- 1
Instructions:
1. Add soften butter and brown sugar into mixer and beat until light and creamy and consistent.
2. Add in molasses and egg yolk to the mixture and continue.
3. Sift the flour into the mixture slowly while continue beating.
4. Add baking soda and all the spices. Continue mixing for about 10 mins until everything is incorporated consistently.
5. Roll the dough into a small ball. Place it in a plastic wrap and into the fridge for 30 minutes.
6. Take out the firmed dough place it on a baking paper, flour the surface of the dough. Put another baking paper on top and roll out the dough in between two papers until it's about 3mm think.
7. Use cookie cutter to cut various shapes. Place them 5cm apart each other on a oven tray with a baking paper.
8. Preheat oven at 350 degree for 6 min and cool on tray.
9. For icing, beat egg white in a big clean dry metal bowl until it's all foamed up. Add in icing sugar slowly while continue beating.
10. Separate the icing in different clean bowl and add color as desired. Decorate and have fun. Let it set for a while until it's completely dry and harden.
Title: Sunshine Salad
Ingredients:
- 1 pineapple tidbits
- 1 mandarin oranges
- 1 instant lemon pudding
- 1 strawberry
- 1 banana
Instructions:
1. Drain oranges and pineapple and put the juice from both into a bowl and set cans aside.
2. In the bowl add the pudding mix and mix together.
3. fold in the pineapple,oranges, and strawberries and then chill for atleast 2 hours.
4. Add bananas just before serving.
Title: Health Loaf
Ingredients:
- 3/4 coconut
- 3/4 raw sugar
- 1 self raising flour
- 250 rolled oats
- 1/2 skim milk
- 1/2
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to moderate 180c.
2. Grease loaf tin.
3. Combine all ingredients mixing well.
4. Bake for about one hour then test in five minute intervals until a skewer inserted into the loaf comes out clean.
5. Remove from tin and cool on a wire rack.
6. Serve buttered if you like.
Title: Summer Berry Pie
Ingredients:
- 1 1/2 strawberries
- 1 1/2 raspberries
- 1 blueberries
- 1 sugar
- 3/4 cornstarch
- 3 water
- 1 1/2 strawberry Jell-O gelatin dessert
- 3 Cool Whip
- 8
Instructions:
1. Mix berries in large bowl and pour into prepared pie shell.
2. Mix sugar and cornstarch in medium saucepan.
3. Gradually stir in water until smooth.
4. Stirring constantly, cook on medium heat until mixture comes to a boil.
5. Boil 1 minute.
6. Remove from heat and add jello.
7. Stir until dissolved.
8. Cool to room temperature and pour over berries in pie shell.
9. Refrigerate for 3 hours.
10. Spread Cool Whip over pie before serving.
Title: Scotch Shortbread (Cookies)
Ingredients:
- 1 butter
- 3/4 brown sugar
- 2 1/4 cake flour
Instructions:
1. Beat butter and brown sugar together until light and fluffy.
2. Mix in flour.
3. Wrap dough and chill for about 1 hour, or until firm enough to roll out.
4. Preheat oven to 325°.
5. Roll dough out on lightly floured board.
6. Cut out cookies.
7. Place on ungreased baking sheets.
8. Bake for about 20 minutes, or until lightly browned at edges.
Title: Farmgirl's Easy Cut Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 vanilla
- 2 whole wheat pastry flour
- 1 1/2 baking soda
- 1/2 salt
- 1/4
- 1/2
Instructions:
1. mix butter and sugar.
2. add egg white and vanilla.
3. mix dry ingredrients, add to wet.
4. wrap in plastic and chill for 30 minutes or more.
5. preheat oven 350.
6. sprinkle flour on board and rolling pen.
7. roll out dough and cut with shapes.
8. cook on greased sheets for 10-12 minutes.
9. cool on cookie sheet.
10. decorate as desired.
Title: Butterscotch Bourbon Buttercream Frosting
Ingredients:
- 6 eggs
- 1 1/2 dark brown sugar
- 1 pure vanilla extract
- 1/4 salt
- 1 1/2 unsalted butter
- 2 Bourbon
Instructions:
1. Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively, use a metal mixing bowl and a handheld electric mixer, but be prepared for a workout.)
2. Fill a large sauté pan or frying pan with water and bring to a simmer over medium-high heat.
3. Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes.
4. Use a candy thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C).
5. Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes.
6. Beat in the vanilla and salt.
7. While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
8. Pound the butter 5 or 6 times with a rolling pin (this is my favorite part!), or until the butter is soft and malleable but still cool.
9. With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated.
10. When all the butter has been incorporated, slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed inches.
11. Have faith; it's worth it.
Title: Cinnamon Apple Sauté (For One!)
Ingredients:
- 1 canola oil
- 1 rome apples
- 1 gala apples
- 2 pecans
- 2 raisins
- 1 butter
- 2 French vanilla ice cream
Instructions:
1. Heat oil over medium heat in a 10" skillet.
2. Add apples, cinnamon-sugar, pecans, and raisins. Sauté until apples near tender.
3. Add butter, melt, and toss to coat apples. Cook until apples tender and fragrant.
4. Serve hot with a couple dollops of French vanilla ice cream or whipped cream.
Title: Chocolate Cream Puffs
Ingredients:
- 1 water
- 5 unsalted butter
- 1/4 salt
- 1/2 sugar
- 1 all-purpose flour
- 5 eggs
- 13 heavy cream
- 2 sugar
- 1/4
Instructions:
1. Preheat an oven to 400 degrees.
2. Butter and flour a large baking sheet.
3. FOR THE PASTRY PUFFS:.
4. In a saucepan, combine the water, butter, salt and the 1/2 teaspoon sugar and bring to a boil.
5. As soon as it boils, remove the pan from the heat and add the flour all at once.
6. Using a rubber spatula or a wooden spoon, briskly beat in the flour.
7. Place the saucepan over high heat and continue beating briskly for 2 minutes.
8. Remove from the heat again and scrape the contents of the pan into a large bowl.
9. Add 4 of the eggs, one at a time, beating vigorously after each addition until smooth.
10. Place the dough in a pastry (piping) bag with a 1/2-inch plain tip.
11. Pipe mounds about 2 inches in diameter and 3 inches apart onto the prepared baking sheet.
12. You should have 16-20 mounds in all.
13. In a small bowl, beat the remaining egg until well blended.
14. Using a pastry brush, lightly brush each mound with the egg.
15. Bake until the puffs are golden brown, about 30 minutes.
16. Transfer the puffs to a rack and let cool completely, about 30 minutes.
17. When the puffs are cool, slice off the top one-third of each puff.
18. Set the bottoms and tops aside.
19. FOR THE CHOCOLATE CREAM:.
20. Place the chocolate in the top pan of a double boiler or in a heatproof bowl over (not touching) barely simmering water in a pan.
21. Stir just until the chocolate melts.
22. then remove from the heat.
23. Pour the cream into a bowl.
24. Using an electric mixer set on high speed, beat until soft peaks form.
25. Add the 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
26. Pour all of the melted chocolate into the whipped cream as quickly as possible, and continue to mix on high speed until evenly combined, about 1 minute.
27. Place the chocolate cream in a clean pastry (piping) bag fitted with a 1/2-inch plain tip.
28. Pipe the cream into the bottoms of the cooled puffs so a little bit of the cream is exposed between the crusts.
29. Replace the tops on the filled bottoms and serve immediately.
Title: Low Carb Flan With Whiskey Sauce
Ingredients:
- 1 butter
- 1 1/2 Splenda sugar substitute
- 1/4 eggs
- 4 butter
- 1/2 Splenda sugar substitute
- 1 egg
- 1
- 1/2
Instructions:
1. For the flan, preheat oven to 325°F.
2. Butter a pie dish with a little butter, oil or pan spray.
3. Pour the cream into a sauce pan and heat until scalded (little bubbles form around the edges).
4. Reduce the heat to low and stir in the Splenda.
5. Remove the pan from the heat and let cool briefly.
6. Beat each egg into the mixture separately, beating until thoroughly mixed after each addition.
7. Pour the mixture into the prepared pan and bake for about 45 minutes in the preheated oven.
8. The custard should be set and firm.
9. Allow to cool and server topped with warm whiskey sauce.
10. For the whiskey sauce, melt the butter in the top of a double boiler over hot but not boiling water.
11. Mix the sweetener and egg together, then add to melted butter.
12. Stir to combine, then cook for 3 or 4 minutes, stirring, until egg is cooked.
13. Remove sauce from heat and allow to cool before stirring in whiskey.
Title: Carrot-Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 2 granulated sugar
- 1 1/3 extra-large eggs
- 3 pure vanilla extract
- 1 all-purpose flour
- 2 1/2 all-purpose flour
- 1 ground cinnamon
- 2 baking soda
- 2 kosher salt
- 1 1/2 raisins
- 1 walnuts
- 1 carrot
- 1 fresh pineapple
- 1/2 cream cheese
- 8 unsalted butter
- 1/4 pure vanilla extract
- 1/2 confectioners' sugar
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3. Whisk the sugar, oil, and eggs together until the color changes to light yellow.
4. Add the vanilla.
5. In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients.
7. Toss the raisins and walnuts with 1 tablespoon flour to keep them from sinking to the bottom of the pan during baking. Add to the batter and mix well.
8. Fold in the carrots and pineapple.
9. Pour the batter equally into the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
10. Allow the cakes to cool in the pans on a wire rack.
11. Whisk the cream cheese, butter and vanilla until combined. Add the sugar and mix until smooth.
12. Once cooled, remove the cakes from the pans and peel the parchment paper off of them.
13. Place the first cake layer on a cake pedestal. With a spatula, spread the top with frosting. Place the second layer on top and spread the frosting evenly on the top and sides of the cake.
Title: Mango Poppy Seed Cake
Ingredients:
- 2/3 sugar
- 1/2 butter
- 2 lemon peel
- 1 1/2 flour
- 2 poppy seeds
- 1/2 baking soda
- 1/4 salt
- 1/2 sour cream
- 2 mangoes
- 1/3 sugar
- 2 flour
- 1/4 cinnamon
- 1/3 powdered sugar
- 1 -2 milk
Instructions:
1. Grease and flour 10" springform pan.
2. For cake:
3. Beat sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes.
4. Combine flour, poppy seed, baking soda and salt.
5. Add to butter mixture alternately with sour cream.
6. Spread batter over bottom and 1 inch up sides of prepared pan.
7. For filling:
8. Combine all filling ingredients and spoon over cake batter.
9. Bake at 350' for 45-55 minutes.
10. Cool slightly and remove from pan.
11. Glaze:
12. Combine glaze ingredients and drizzle over warm cake.
Title: Creme Brulee
Ingredients:
- 2 milk
- 1 heavy cream
- 8 sugar
- 1 vanilla extract
Instructions:
1. heat (low heat) sugar together with some water (just enough water to cover the sugar), till sugar caramelises (when it turns goldenbrown).
2. shock the caramel by pouring milk and cream the moment it turns the colour you want it to be, at this point add vanilla.
3. beat the egg yolks together and temper with the milk mixture. to do this, pour a tablespoon of the milk mixture into the egg yolks while stirring, continue with subsequent tablespoons until the egg yolks feel hand hot.
4. pour the egg mixture into the remaining milk mixture.
5. refrigerate for about an hour (opt).
6. preheat oven to 325 degrees farenheit, and boil some water.
7. arrange ramekins in a baking tin about 1cm taller then the cups.
8. pour into ramekins, or coffee cups, by pouring over back of a tablespoon. this will reduce the foaming.
9. pour boiling water into the tin, making sure the water level is the same as the egg mixture in the cups.
10. bake for around half an hour, or till when moved, the creme brulee jiggles.
11. can be served cold or hot.