lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry & Black Tea Cake
Ingredients:
- 3 1/3 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/2 granulated sugar
- 7 butter
- 2 eggs
- 1/4 black tea
- 1/4 milk
- 1 all-purpose flour
- 2 dried cranberries
- 1 lemon zest
- 1 water
- 1 granulated sugar
- 1 icing sugar
- 2 warm water
- 2 orange zest
Instructions:
1. Preheat oven to 425°F Spray large baking sheet lightly with non-stick cooking spray. Sift flour, baking powder and salt into food processor bowl. Add sugar. Pulse just enough to blend dry ingredients. Add butter and pulse until largest pieces are the size of fat peas.
2. In a small bowl, lightly beat together eggs, tea and the 1/4 cup of milk. Add all at once to flour and butter mixture. Pulse a few times to distribute the wet mixture. Add the remaining milk a spoonful at a time and pulse just until dough comes together in a soft but not sticky ball.
3. Turn dough out onto a lightly floured surface. Add a little extra flour if the dough seems sticky and difficult to handle. Sprinkle cranberries and lemon zest on dough and gently knead into a rough ball. Roll and pat into a long log shape. Then bring ends together into a ring. Place on baking sheet and cover with plastic wrap and chill 10 minutes to allow gluten in the dough to relax.
4. Place baking sheet in center of oven and bake for 25 minutes. Meanwhile, lightly beat glaze ingredients. Remove cake from oven and brush all over with glaze. Return cake to oven for an additional 15 minutes, or until it turns a rich golden brown. Transfer the cake to a wire rack to cool. Stir together icing ingredients until smooth and runny. Dribble over just warm cake, allowing it to drip down sides. Best eaten as soon as possible.
Title: Coconut Creamed Rice (Microwave)
Ingredients:
- 200 arborio rice
- 300 coconut milk
- 300 water
- 20 unsalted butter
- 110 sugar
- 1 banana
- 1/2 coconut milk
- 100
Instructions:
1. Place rice in a colander & wash under cold water until water runs clear. Drain well.
2. Place rice, coconut milk, water, butter & sugar in a 2.5L deep microwave safe bowl or jug and stir to combine.
3. Microwave uncovered on high for 18 minutes, stirring every 6 minutes. Remove, stir & stand for 5 minutes (rice absorbs extra liquid upon standing).
4. Spoon warm rice inbto bowls, drizzle with extra coconut milk and top with banana & coconut.
Title: Orange Rice Pudding With Minted Orange/Cranberry Glaze
Ingredients:
- 1 dried cranberries
- 1/2 honey
- 1/2 of fresh mint
- 2 half-and-half
- 1 milk
- 1 raw sugar
- 1/3 vanilla beans
- 1/4 pure vanilla extract
- 2 orange zest
- 3 eggs
- 1 basmati rice
- 3 dried cranberries
- 1/2 mint sprigs
- 10
Instructions:
1. ORANGE/CRANBERRY GLAZE: Place the orange juice and cranberries in a small saucepan. Bring to simmer over medium heat and reduce mixture by half. This should take about 15 minutes. Stir in the honey.
2. Rub the mint leaves vigorously between your fingers to release the natural oil then stir into the glaze.
3. Let mixture stand 10 minutes, then remove the mint.
4. PUDDING: In a medium size saucepan, place the half and half and milk. Add the raw sugar, vanilla bean or extract and orange zest.
5. Bring to a simmer over medium heat, stirring continually until the sugar is dissolved. Place the eggs in a medium mixing bowl. Now {{slowly}} pour the hot milk liquid into the eggs while whisking constantly until the liquid is absorbed. Next, whisk in the orange juice and stir in the hot rice and dried cranberries.
6. Pour the mixture back into the saucepan and cook over medium heat until the mixture becomes hot and slightly thickened, approximately 3-4 minutes. Keep stirring constantly to avoid scorching.
7. Preheat oven to 350 degrees. Spray or butter a 9x9 inch baking dish.
8. Pour the warm pudding into the prepared baking dish and bake in oven for 15 minutes, or until the pudding is {{softly}} set (the mixture should "jiggle" when dish is shaken.).
9. Use an ice cream scoop to portion out the pudding. Drizzle the prepared orange/cranberry glaze over each serving and garnish with fresh mint leaves if desired.
10. Each serving is approximately 7 ounces.
Title: Better Than Sex
Ingredients:
- 1 all-purpose flour
- 1 walnuts
- 1/2 unsalted butter
- 1 cream cheese
- 1 confectioners' sugar
- 16 milk
- 4 instant devil's food pudding mix
- 2 chocolate pudding
- 2
Instructions:
1. Heat oven to 350 degrees. Coat 13x9x2 baking dish with nonstick cooking spray.
2. In a medium size bowl, mix flour walnuta nd butter. Pat into prepared baking dish. Bake at 350 degrees for 15 minutes. Cool.
3. In a bowl, beat cream cheese and sugar until smooth. Mix in 1/4 of the whipped cream. Spread over cooled crust.
4. Prepare puddings according to directions on the box. Spread devil's food pudding over cream cheese layer and top with 1/4 whipped cream. Layer remaining pudding on to of that, and spread reaminig whipped cream on top. Sprinkle with nuts and chocolate shavings. Chill at least 2 hours or overnight.
Title: Plum and Blueberry Crisp
Ingredients:
- 3/4 flour
- 1 1/2 brown sugar
- 3/4 unsalted butter
- 3/4 red plums
- 2 1/2 blueberries
- 3 sugar
- 3/4 flour
- 3 vanilla
- 2 cinnamon
- 2
Instructions:
1. Make topping first.
2. Using a food processer and chopping blade, grind almonds using on/off turns.
3. Add flour, sugar and butter through feed tube.
4. Process until mixture starts to cling together (1 minute).
5. Transfer topping mixture to bowl and crumble with a fork.
6. Chill at least 30 minutes while preparing fruit filling.
7. To make filling: Combine filling ingredients (plums- cinnamon) in a bowl.
8. Let stand 30 minutes before proceeding.
9. Preheat oven to 400 degrees F.
10. Pour fruit filling into 2 quart baking dish.
11. I use a corning ware casserole dish.
12. Crumble topping over fruit.
13. Bake 40-45 minutes or until brown and bubbly.
Title: Bread Pudding
Ingredients:
- 2 eggs
- 1/2 sugar
- 2 milk
- 1/2 - 1 vanilla
- 1/4 ground nutmeg
- 1/2 ground cinnamon
- 4 raisins
- 1/4 - 1/2 butter
- ice cream
Instructions:
1. Beat into the eggs, the sugar, milk, vanilla, nutmeg and cinnamon.
2. Butter a 1 1/2 quart baking dish.
3. Put bread cubes into buttered dish, pour egg mixture over bread.
4. Let stand until bread is thoroughly soaked.
5. Mix in the raisins.
6. Bake at 350°F for about 25 minutes.
7. Serve warm with a dollop of whipped cream or scoop of ice cream.
Title: Deluxe Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 1/2 vanilla
- 2 1/2 all-purpose flour
- 1 cream of tartar
- 1/2 baking soda
Instructions:
1. Mix butter, sugar, egg, vanilla, and almond extract.
2. Blend in flour, baking soda, and cream of tartar.
3. Cover and chill for 3 hours.
4. Divide, roll, and cut.
5. Heat oven to 375 degrees, and bake for 7-8 minutes or until light brown on edges.
6. Enjoy! :).
Title: Watermelon Cake
Ingredients:
- 1 water
- 20
- 1
- 3
- 1/3
- 1 1/3
- 1
- 8
Instructions:
1. Set aside 2 tablespoons chocolate covered raisins.
2. Prepare cake batter according to the package directions.
3. Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.
4. Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray.
5. Bake according to package directions.
6. Let cool for 10 minutes, then turn out onto wire racks to cool completely.
7. Divide the frosting equally between two bowls.
8. Add the green food coloring to one bowl; stir to combine.
9. Add the rest of the red food coloring (8 drops) to the other bowl; stir to combine.
10. Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.
11. Place the second layer on top of the first layer; frost the top with the remaining red frosting.
12. Frost the sides with the green frosting.
13. Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.
14. Serve.
Title: Little Fruitcake Bites
Ingredients:
- 1/4 golden raisin
- 1/4 dark raisin
- 1/2 dark rum
- 1/4 brandy
- 1/2 butter
- 2 brown sugar
- 1 1/2 eggs
- 1 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 3 allspice
- 1/2 milk
- 1/2 dates
- 1/2 pecans
- 2
Instructions:
1. Pour the rum over the raisins, cover with plastic wrap and marinate them for several hours or overnight Heat oven to 300 degrees F.
2. Cream butter and sugar, add eggs one at a time beat after each addition.
3. In another bowl mix your dry ingredients (Flour, Baking soda, and spices).
4. Stir the dry mixture into the butter& sugar.
5. Stir in raisins/rum and milk.
6. Stir in the fruit& nuts.
7. Line miniature muffin tins with fancy Christmas paper liners or plain ones.
8. Fill 3/4 full with the batter.
9. Bake 10-15 minutes or until the tops spring back when lightly touched.
Title: Kristi's Gluten Free Ube Cupcakes
Ingredients:
- 1/4 milk
- 1/4 vanilla extract
- 1/8 butter
- 3 sugar
- 5/8 egg
- 1 sorghum flour
- 1 tapioca starch
- 1/4 xanthan gum
- 1/4 baking powder
- 1 baking soda
- 1 salt
- 1/2
- 1/4
- 1/8
- 1/16
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Using the whisk attachment of a stand mixer, cream the butter and sugar together on medium speed until well combined. Add egg and mix until combined. Last, mix in oil, milk and vanilla.
3. In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
4. Add flour mixture to egg mixture and beat until integrated.
5. Place paper baking cups into muffin pans and spoon batter into cups until 2/3 full. Bake at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted into the middle comes out clean. Remove cupcakes from pan and let cool on a wire rack for 1 hour. Frost cupcakes with Macapuno Frosting.
Title: Chocolate Orange Cake
Ingredients:
- 2 butter
- 1/2 margarine
- 2 baking chocolate
- 1 1/4 flour
- 2 baking powder
- 1 sugar
- 3 eggs
Instructions:
1. Preheat the oven to 325°F
2. Grease an 8 cup (round) baking pan
3. Sieve flour and baking powder.
4. Cream sugar and eggs, whisk (electric) for at least 5 minutes
5. Meanwhile, melt the butter (margarine) with the orange juice and the chocolate, let it come to boiling point (one bubble is enough).
6. Add flour mixture and warm butter/chocolate a little at a time to the creamed sugar/eggs, keep whisking on low
7. Pour cake mixture into prepared pan
8. Bake for 25-35 minutes, check with a skewer for doneness.
Title: Gluten Free Dairy Free Chocolate Pudding
Ingredients:
- 2 cocoa powder
- 1/3 cornstarch
- 1/3 vanilla extract
- 3
- 1
Instructions:
1. Heat 1 1/2 cups of almond milk in a saucepan over medium heat.
2. Add cocoa powder and xylitol to almond milk and whisk together.
3. Whisk the remaining 1/2 cup of almond milk with corn starch separately in a small bowl.
4. Pour in the remaining 1/2 cup of milk to the saucepan. Whisk until thickened and comes to a boil, about 7 minutes.
5. Remove the pudding from heat and add vanilla extract.
6. Pour pudding into bowl or bowls and cover with plastic wrap.
7. Chill for a few hours in the refrigerator.
Title: Cherry Crepes Jubilee
Ingredients:
- 1 sugar
- 1/4 all-purpose flour
- 1 milk
- 2 eggs
- 2 butter
- 1/2 vanilla
- 3 cherry pie filling
- 2 brandy
- 1/4 butter
- 1 lemon peel
- 2 -4 lemon juice
- 2 egg
- 1/2 milk
- 1 butter
- 1 all-purpose flour
- 1
Instructions:
1. Filling:.
2. Combine sugar and flour, add milk and cook stirring until thickened and bubbly. Cook and stir 2 minutes more. Beat eggs and egg yolks slightly. Stir a small amount of the hot mixture into the beaten eggs then return all to the custard mixture. Cook and stir just until boiling. Remove from heat. Beat smooth and stir in the remaining ingredients. Cover with wax paper and let cool.
3. Brandied Cherry Sauce:.
4. Combine ingredients and heat over low heat. Keep warm.
5. Crepes:.
6. Beat eggs to blend. Add milk, melted butter, and flour. Beat till smooth. Lightly grease an 8 inch skillet. Heat the skillet. Remove from heat and pour in about 3 tablespoons of crepe batter. Swirl the pan to distribute the batter evenly into a thin smooth circle. Return skillet to heat and cook crepe on one side only. Flip cooked crepe onto a sheet of wax paper. From this point on always place 2 thicknesses of wax paper between each crepe to prevent form sticking and tearing.
7. When ready to serve, fill crepes with custard and roll. Place seam side down in an oven proof baking dish. Pat a little butter on top of each crepe and warm in a 350 degree oven. Heat cherry mixture. Heat some additional brandy, flame and pour into cherry mixture. Pour some of the cherry mixture over each crepe to serve.
Title: Chocolate Chip Cake Never Fails
Ingredients:
- 1 eggs
- 4 chocolate
- 1 sour cream
- 12 instant chocolate pudding mix
- 1
- 2
Instructions:
1. Preheat oven 375 .
2. Combine yellow cake mix with dry pudding mix and stir to break up crumbles.
3. Add in eggs and oil.
4. Add in sourch cream last.
5. Spray Bundt cake pan . Pour in 1/4 of batter and cover layer with choc. chips.
6. Pour remaining batter.
7. Cover cake with a good coating of choc. chips.
8. Put in over 375 for about 45 minute.
9. We've done this with mint choc. chips and it was awesome. We done it with lemon pudding and white choc. chips. All of that being said :This is a easy choc. cake .It will pop right out hot. We serve it hot with ice cream.
Title: Chocolate Chocolate Peppermint Biscotti
Ingredients:
- 1/4 butter
- 3/4 sugar
- 2 eggs
- 2 vanilla extract
- 1 espresso coffee
- 1 unbleached all-purpose flour
- 1/4 salt
- 1 3/4 baking powder
- 1/2
- 1 1/2
- 1
- 1/2
Instructions:
1. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
2. Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
3. Add chocolate chips.
4. Stir in combined flour, salt and baking powder.
5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
6. Flatten the log until about 2-inches thick.
7. Bake the log for 25 minutes in a 350°F preheated oven.
8. Cool for 20 minutes.
9. Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
10. Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
11. Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
12. Store in an airtight container at room temperature for up to 4 weeks.
Title: Pavlova
Ingredients:
- 3 vanilla extract
- 6 vinegar
- 1/2 cornstarch
- 1/2 heavy whipping cream
- 1 fresh strawberries
- 10 raspberries
- 1 mint sprig
Instructions:
1. Draw a 7-inch circle on waxed paper or baking parchment and place on a baking sheet. Beat the egg whites in a mixer bowl until soft peaks form. Add the sugar gradually, beating constantly until very still peaks form. Beat in the vanilla, vinegar and cornstarch. Spread or pipe mixture inside circle, forming a depression in the center.
2. Bake at 300 degrees for one hour or until firm. Turn off the oven, leaving the meringue to cool in the oven. Invert the meringue and remove the waxed paper. Place right side up on a serving plate.
3. For the best results, the cream should be whipped just before serving. Spoon it into the depression in the meringue and arrange the berries on the top to serve. Garnish with mint.
Title: Chocolate Bread Pudding W/ Peanut Butter Sauce
Ingredients:
- 7 eggs
- 2 pure vanilla extract
- 1 salt
- 3 heavy cream
- 2 sugar
- 1 instant espresso powder
- 1/2 unsalted butter
- 2 bittersweet chocolate
- 1 milk
- 6 heavy cream
- 6 vanilla extract
- 2
- 1
- 1/3
- 1/4
Instructions:
1. Butter a 10 x 14-inch deep baking dish with 1 tablespoon of the butter and set aside.
2. Whisk together the eggs, vanilla, salt, milk, and cream, sugar, cocoa and instant espresso powder in a large bowl until well combined. Add half the chopped chocolate and chips along with the bread and fold to blend thoroughly and bread is moist. Pour into the prepared baking dish. top with remaining chocolate bits.
3. Cover with foil and set aside in refrigerate over night.
4. Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
5. Cool on a wire rack for 20 minutes.
6. Peanut Butter Sauce: Melt REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
7. Stir in 1/4 teaspoon vanilla extract.
8. Cool to room temperature. (yields 1 cup).
Title: Black Bottom Cupcakes
Ingredients:
- 3/4 cream cheese
- 1/2 sugar
- 1 egg
- 1/3 all-purpose flour
- 1 3/4 baking soda
- 3/4 salt
- 1 canola oil
- 1/4 sugar
- 1/2 buttermilk
- 1 vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350°; line two 12-cup muffin tins with 18 cupcake papers.
2. Make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
3. Stir in the chocolate chips; set aside.
4. Make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
5. In a big bowl, beat together the oil and sugar, on medium speed.
6. Add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
7. Carefully spoon batter into cupcake liners, filling them 2/3 full.
8. Drop a small scoop (about 1 ½ tablespoons) of the cream cheese filling on top of each cupcake.
9. Bake for 30-35 minutes, or until pick comes out clean.
10. Cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.
Title: Cranberry Apple Crisp
Ingredients:
- 3 apples
- 2 fresh cranberries
- 1 sugar
- 3 flour
- 1 1/2 quick-cooking oats
- 1/2 flour
- 1/2 brown sugar
- 1/2 butter
- 1/4 pecans
Instructions:
1. Combine apples, cranberries, sugar and flour.
2. Place in a greased 7x11 baking dish.
3. In a bowl, mix topping ingredients until crumbly.
4. Sprinkle over top of apple mixture.
5. Bake 350 degrees for 50-55 minutes or until fruit is tender.
6. Note: You may use fresh or frozen cranberries. I could not find either the day I went shopping so I bought "Craisins" they are a dried cranberry just like a raisin, and it was delicious.
Title: Cinnamon Espresso Cream Sables
Ingredients:
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 baking powder
- 10 butter
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 water
- 2 powdered sugar
- 1 1/2 instant espresso powder
- 2 vanilla extract
- 1/2 milk
- 2
Instructions:
1. In a medium bowl mix the flour, cinnamon, and baking powder and set aside.
2. In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
3. Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour.
4. Preheat the oven to 350°F
5. Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
6. To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
7. Beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
8. Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
9. If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
10. Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
11. Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.
Title: Mandarin Orange Cake with Pineapple Frosting
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1/2 pecans
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 crushed pineapple
- 1
Instructions:
1. Spray 9x13-inch baking pan with cooking spray.
2. Beat together all cake ingredients for 4 minutes.
3. Bake cake according to time on box.
4. Let cool completely.
5. Mix together all frosting ingredients.
6. Spread on cooled cake and refrigerate until serving.
Title: Awesome Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/4 baking powder
- 1 baking soda
- 1 salt
- 1/4 butter
- 1/3 vinegar
- 1 warm water
- 1
Instructions:
1. For cake mix dry ingredients and sift together.
2. Mix in a bowl with wet ingredients just till blended.
3. Pour into a 8" pan and bake till done approximately 30 minutes at 325°F.
Title: Cranberry Pistachio Shortbread Cookies - the Dancing Deer Bakery
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 kosher salt
- 5/8 unsalted butter
- 2/3 sugar
- 1 egg
- 2 -4 dried cranberries
- 2 -4 pistachios
Instructions:
1. In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
2. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add cranberries and pistachios and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4. Position rack in the center of the oven and preheat to 325°F.
5. On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Title: Shëndetlie Me Mjaltë
Ingredients:
- 200 sugar
- 2 eggs
- 120 butter
- 80 honey
- 3 baking soda
- 1 flour
- 500 water
- 3 sugar
- 3 vanilla
Instructions:
1. Beat the eggs and the sugar with an electric mixer until the mixture thickens and turns a very pale yellow. Add butter, 3/4 of the nuts (ground or chopped), honey, soda and flour.
2. Continue by kneading the dough with your hands, but it should remain soft and fluffy (not like cookie dough).
3. Put the dough in a pan, smooth it with a spatula and bake at 180°C for 35-40 minutes or until the surface is light brown. Take it out of the oven and let it cool.
4. For syrup, boil the water with the sugar and some vanilla for about 7 minutes, until it thickens, and continue stirring it the entire time. Let it cool down for a bit, until it is mildly warm and still relatively liquid.
5. When the pastry is cool, pour the syrup over and sprinkle everything with the remaining nuts. Let the whole thing cool down, so the syrup really thickens.
Title: Chocolate Pot De Crème With Orange Blossom Cream
Ingredients:
- 3 heavy cream
- 4 granulated sugar
- 9 vanilla bean
- 1 salt
- 1 bittersweet chocolate
- 6 heavy cream
- 1/2 orange zest
- 1
Instructions:
1. Pot de crème: Preheat oven to 325 F.
2. Combine cream with 2 tbsp of sugar in a saucepot.
3. Bring to a simmer, while whisking continually.
4. Add chocolate and stir until melted and smooth.
5. Remove from heat and cover the saucepan.
6. Allow to stand for 30 minutes.
7. In a large bowl, whisk egg yolks with remaining sugar, vanilla bean pulp and salt.
8. Whisk in chocolate mixture and strain.
9. Place 6 pot de crème cups in a large roasting pan.
10. Divide mixture evenly between cups.
11. Pour enough hot water in the pan to come halfway up the sides of cups or ramekins.
12. Cover pan with foil and place in oven for about 20 minutes or until the custard has set around the edges.
13. Remove from oven and remove dishes from pan.
14. Allow to cool.
15. Cover and place in refrigerator for at least 3 hours or overnight.
16. Orange Blossom Cream: Chill a stainless steel bowl in refrigerator until very cold.
17. Pour in heavy cream and whip to soft peaks.
18. Add orange zest and continue to whisk until cream reaches stiff peaks.
19. Refrigerate until ready to use.
20. Dollop a spoonful of cream on top of pot de crème.