lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Chocolate Yogurt Cake
Ingredients:
- 1/3 brown sugar
- 1/2 boiling water
- 1/4 plain nonfat yogurt
- 1/2 light olive oil
- 1 1/2 corn syrup
- 1 1/2 unsweetened applesauce
- 1 1/2 vanilla extract
- 1 orange zest
- 1 1/2 cake flour
- 1 cornstarch
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 granulated sugar
- 1 skim milk
- 2 pure maple syrup
- 2 orange zest
- 1 fresh lemon juice
- 1/4 oranges
- 1 mint sprigs
- 1
- 2
- 6
Instructions:
1. To prepare the cake:
2. Preheat the oven to 350 degrees F [180 degrees C]. Make sure the egg whites are at room temperature before beginning the recipe.
3. Spray an 8-inch [20-cm] round cake pan with cooking spray. Cut a round of parchment or waxed paper to fit the bottom of the pan. Smooth the paper into the pan, spray with cooking spray, and coat the bottom and sides with flour. Set aside.
4. Combine the cocoa and brown sugar in a small bowl. Pour in the boiling water and stir until smooth. Set aside to cool.
5. In a large bowl, whisk together the yogurt, oil, corn syrup, applesauce, egg yolk, vanilla and orange zest. Add the chocolate mixture and mix thoroughly.
6. In a separate bowl, combine the cake flour, cornstarch, baking powder, soda and salt. Stir the dry ingredients gently into the chocolate mixture.
7. Make sure the bowl and whip attachment of your electric mixer are perfectly clean and grease-free. Beat the egg whites until soft peaks form. Sprinkle the sugart slowly over the top, one tablespoon at a time, and continue to beat until the whites are stiff but not dry.
8. Stir a large spoonful of beaten egg whites into the batter to lighten it. Gently fold in the rest of the egg whites in two steps.
9. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool on a rack for twenty minutes, then tip out of the pan onto another rack to cool completely. The cake will fall slightly as it cools. This cake is best served the same day it is baked, but if you allow it to cool completely and then wrap it carefully, it will be find the next day.
10. To prepare the sauce:
11. Yogurt Cheese: Place 1 1/2 cups yogurt in a strainer lined with a coffee filter, muslin or paper towel. Place the strainer over a bowl. Refrigerate overnight. The liquid will drain from the yogurt and you will be left with a creamy cheese mixture.
12. In a medium bowl, whisk together the yogurt cheese, milk, orange juice concentrate, syrup, orange zest and lemon juice. Keep whisking until the sauce is perfectly smooth. This sauce can be made ahead and refrigerated.
13. To serve: Cut the cake into eight wedges. Place a wedge on each dessert plate and top with a spoonful of sauce. Lay a few orange segments and a sprig of mint on the side. [Leftover cake will keep for a few days if wrapped in plastic.
Title: Baked Caramel Corn
Ingredients:
- 1 margarine
- 2 brown sugar
- 1/2 corn syrup
- 1 salt
- 1/2 baking soda
- 6 vanilla
Instructions:
1. Make popcorn and put in a large roasting pan.
2. Set aside. Melt margarine in pan.
3. Stir in sugar, corn syrup and salt. Bring to a boil stirring constantly.
4. Boil without stirring for 5 minutes.
5. Remove from heat. Stir in baking soda and vanilla.
6. Pour over corn mixing well.
7. Bake at 250 F for 1 hour.
8. Stir every 15 minutes.Remove from oven.
9. Cool, break apart and store in tightly covered containers.
Title: Chocolate Pecan Brownies
Ingredients:
- 2 flour
- 1 baking powder
- 3/4 salt
- 1/4 baking soda
- 5/8 unsalted butter
- 2 golden brown sugar
- 2 eggs
- 2 vanilla
- 3/4 chocolate chips
- 3/4 pecans
Instructions:
1. Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
2. Sift flour into a bowl. Mix flour, baking powder, salt, and baking.
3. soda. Set aside. Melt butter. In mixing bowl, place melted butter.
4. and add sugar, mixing well. Add eggs and vanilla, mixing well.
5. Add flour slowly, blending. Batter will be slightly thick.
6. Spread in pan. Sprinkle chocolate chips and pecans over all.
7. Bake for 25 30 minutes.
Title: Baked Honey Meringue Cakes
Ingredients:
- 8 frozen blueberries
- 3/4 mascarpone cheese
- 1/2 honey
- 2 honey
- 1/4 lemon zest
- 1 cornstarch
- 1/2 vanilla
- 1/2 lemon juice
- 1/2 salt
- 1/2 honey
- 1 cinnamon
Instructions:
1. Preheat oven to 425°F Combine frozen berries, mascarpone, 2 tablespoons honey and lemon zest. Refrigerate until needed.
2. Using an electric mixer, beat egg whites with cornstarch, vanilla, lemon juice and salt at medium speed until stiff peaks form, 3-5 minutes. In small bowl, microwave 1/4 cup honey on high, until boiling, about 30 seconds.
3. While beating, slowly pour honey into egg whites. Increase speed to medium-high and beat until mixture is glossy and stiff, 5-8 minutes.
4. Place dessert shells on parchment paper-lined baking pan. Top each with a generous 1 tablespoons of mascarpone mixture.
5. Pipe or spread meringue over the top of the dessert shell and mascarpone mixture. Bake in preheated oven for 3-4 minutes, until golden brown.
Title: Butterfinger Cake
Ingredients:
- 12 Cool Whip
- 1/2 butter
- 2 powdered sugar
- 3
- 1
- 6
Instructions:
1. Beat first 4 ingredients. Set aside.
2. Chop cake and candy bars into pieces and combine.
3. Put 1/2 in pan cover with 1/3 the cool whip mixture and repeat. Chill till ready to serve.
Title: Chocolate Strawberry Tart
Ingredients:
- 33 pecans
- 1 sugar
- 2 heavy whipping cream
- 1 unsalted butter
- 1 strawberries
- 3
- 1 1/2
- 28
Instructions:
1. Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
2. Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
3. Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
4. Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
5. To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
Title: Banana Souffles
Ingredients:
- 2 bananas
- 5 sugar
- 2 sugar
- 1/4 water
- 3 ground cinnamon
- 1/4 salt
Instructions:
1. Preheat oven to 400 degrees. Puree the bananas in a blender or food processor. In a small saucepan over medium heat, combine the 4 tbs. sugar and water. Bring to a boil, stirring occasionally, until sugar dissolves completely. Cook without stirring for an additional minute until mixture thickens slightly. Slowly stir in the banana puree and cook until mixture reaches a full boil. Remove from heat and stir in the cinnamon. Allow mixture to cool slightly in the refrigerator while you prepare the ramekins.
2. Spray 4-6oz. ramekins with nonstick cooking spray and sprinkle sugar all over the bottom and sides. Spin ramekins around to coat completely and shake out any excess sugar.
3. Put the egg whites and salt in a large bowl and beat with an electric mixer on medium speed until white and foamy. Add the remaining 1 tbs. sugar and continue to beat, increasing the speed to medium-high, until stiff peaks form.
4. Gently fold about one-third of the egg whites into the banana mixture. Continue to fold in the remaining egg whites. Divide soufflé mixture evenly among the prepared ramekins and place them on a baking sheet. Bake for 14-16 minutes, or until tops have risen and browned lightly. Serve immediately.
Title: Pineapple Frosting
Ingredients:
- 1 French vanilla instant pudding
- 1/2 milk
- 1 pineapple
- 1
Instructions:
1. Beat pudding, whipping cream and cold milk together until thick.
2. Fold in well drained pineapple.
Title: Chinese Almond Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 2
- 1/3
- 24 -36
Instructions:
1. Sift rice flour and sugar together. Mix with the almonds. Work the butter smoothly into the mixture. Add a few drops of water if needed to hold the dough together.
2. Shape into small balls and place on greased cookie sheet, leaving plenty of space around each cookie. Press an almond into the top of each one. Bake in a moderate oven (350 F) about 15 minutes, or till golden brown.
3. .
4. To blanch almonds-.
5. Place almonds in a bowl.
6. Pour boiling water to barely cover almonds.
7. Let the almonds sit for 1 minute and no longer.
8. Drain, rinse under cold water, and drain again.
9. Pat dry and slip the skins off.
10. (Don't let almonds sit in hot water too long or they will lose their crispness).
11. .
12. To roast almonds-.
13. Preheat oven to 350 degrees F.
14. Spread nuts in one layer on ungreased shallow baking pan.
15. Bake for 10 to 15 minutes, stirring occasionally, until golden.
Title: Chocolate Nut Toffee Bars
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 1/4 unsifted flour
- 1/3 sweetened condensed milk
- 1 vanilla extract
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes.
2. Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.
Title: Watermelon Creme Trifle
Ingredients:
- 8 lemon yogurt
- 3/4 milk
- 3 1/2 French vanilla instant pudding
- 8 Cool Whip
- 1 watermelon
- 5
Instructions:
1. Note: I couldn’t find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.
2. Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.
3. Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.
4. To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.
5. Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.
6. Repeat layers.
7. Top with the reserved cool whip.
8. Cover and chill for 2 hours before serving.
Title: Butter-Scotchies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 vanilla extract
- 2 flour
- 2 rolled oats
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the butter in a large microwave-safe bowl.
3. Add the bown and white sugars and let it cool a bit.
4. Then add the eggs, baking powder, baking soda, salt, and vanilla.
5. Mix in the flour and then the butterscotch chips.
6. Add the rolled oats and mix in thoroughly.
7. Let the dough rest, uncovered, for 10 minutes to allow the butter to solidify.
8. You can either drop this dough by the rounded teaspoon onto a greased cookie sheet, 12 to a sheet, or roll the dough balls with your hands and place them on the cookie sheet, pushing them down a bit so they don’t roll off on the way to the oven.
9. Bake at 350 degrees for 12-15 minutes.
10. Cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Title: "carrot Patch" Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 canola oil
- 1/3 chocolate chips
- 1/2 marshmallows
- 1
- 1/2
- 12
- 3 -4
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, combine the cake mix, eggs, water and oil. Blend with hand mixer until batter is smooth.
3. Stir in chocolate chips.
4. Spray a 9x13" cake pan with non-stick cooking spray and pour the batter into the pan.
5. Bake according to package directions (usually 30-35 minutes for a 9x13 cake).
6. While cake is baking, place the white baking chips into a small saucepan and begin stirring them over Medium-Low heat on the stove (or follow the instructions on the bag).
7. When they are almost melted, add a few drops of orange gel food coloring to the mixture. Continue stirring until all candy is melted and it is all orange.
8. NOTE: I tried this before with liquid food coloring and the candy coating hardened immediately. I did not have this problem with gel coloring. If you can find orange candy melts, you can use them and skip this step.
9. Skewer the marshmallows with toothpicks and roll them around in the melted candy until they are covered. You only need to do the top and sides.
10. Allow excess chocolate to drip off and poke the toothpicks into a piece of thick styrofoam (or through the top of a shoe box like I did). You can also remove the toothpicks and place them on a parchment paper lined cookie sheet.
11. Place in fridge until the candy is set (about 10 minutes).
12. By this point, the cake should be about done baking. Remove from oven and allow to cool while you finish the marshmallow carrots.
13. Remove the marshmallows from the fridge and use a tooth pick to poke 3 small holes very close to each other in the middle of the top of each marshmallow.
14. Using the toothpick, push 1 piece of edible Easter grass into each hole to create the carrot tops. Set aside until cake is cool enough to add the icing.
15. When cake is cool, icing it with the can of frosting (or your favorite recipe).
16. Remove the marshmallows from toothpicks and gently press them down into the frosting until you feel the cake "give" a little. I made 3 rows with 4 "carrots" in each row.
17. Sprinkle the Oreo crumbs over the chocolate frosting to create the look of dirt. Dust crumbs off of the carrot tops if any land there while sprinkling.
18. You are finished!
Title: Bailey's Flourless Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1 baking powder
- 1 sugar
- 1 egg
Instructions:
1. Preheat oven to 350@.
2. Cream peanut butter & sugar in a bowl. beat in the baking powder, add the egg. Mix well until well combined.
3. The dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar.
4. Line a cookie sheet with parchment paper, place balls on sheet.
5. Bake for 10 minutes- should feel coherent & a little soft- Take sheet out & let rest at least 5 minutes, carefully transfer to wire rack. Should be hardened in 10 minutes.
Title: Kolfskål (Danish Buttermilk Soup)
Ingredients:
- 4 buttermilk
- 4 fresh lemon juice
- 3 1/2
- 4
Instructions:
1. In a small bowl, cream together egg yolks and vanilla sugar until pale and frothy.
2. Slowly whisk in buttermilk and lemon juice.
3. Chill in refrigerator for 2 hours.
4. To serve: divide between 4 bowl and garnish each with about 6 lightly crushed cookies (biscuits).
Title: Granny Apple Dumplings
Ingredients:
- 1 apples
- 4 white sugar
- 1 water
- 1 butter
- 1/2 vanilla extract
- 2 ground cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
3. In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
Title: No Bake Pineapple Coconut Dessert (reduced sugar)
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 1/2 unsweetened coconut
- 1/2 butter
- 1 sugar-free strawberry gelatin
- 1 sugar-free raspberry gelatin
- 1 boiling water
- 1 unsweetened pineapple chunks
- 1 mandarin orange sections
- 2 fat-free sugar-free vanilla pudding mix
- 1 1% low-fat milk
- Cool Whip Free
Instructions:
1. Lightly spray a 9" x 13" pan with light cooking spray.
2. Mix 1 c coconut and graham cracker crumbs.
3. Blend in melted butter and press evenly in pan.
4. Mix 1 c boiling water with jello (I do this in a 2 c pyrex measuring cup).
5. Add ice cubes to make 2 cups.
6. Stir until very thickened but not solid.
7. Remove any remaining ice bits.
8. Pour thickened jello evenly over graham cracker crumbs in pan.
9. Spread to even.
10. Place the pineapple chunks evenly over the jello.
11. Place the mandarine orange sections evenly over the pineapple.
12. Beat the milk, jello pudding and remaining 1/2 c coconut until well mixed and starting to thicken.
13. Pour evenly over the other ingredients in the pan and spread to even.
14. Refrigerate until set (about 15 minutes).
15. Spread cool whip evenly over the top.
16. Refrigerate for several hours until well set.
17. If you can't wait for this to set for several hours, it can be served scooped like a trife, after refrigerating overnight it can be served by cutting into squares.
Title: Caramel Bread Pudding
Ingredients:
- 6 water
- 1 brown sugar
- 1 eggs
- 4 milk
- 2 sugar
- 1/2 vanilla extract
- 1/2 cinnamon
- 1/2 salt
- 1/8
Instructions:
1. Place bread in greased 2-qt. baking dish.
2. Combine water and brown sugar; pour over bread.
3. Combine remaining ingredients; pour over bread.
4. Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
5. Serve warm or cold.
Title: Apple Charlotte With Cinnamon Sabayon - Tyler Florence
Ingredients:
- 1/4 unsalted butter
- 4 granny smith apples
- 1 light brown sugar
- 1/2 ground cinnamon
- 1/4 vanilla bean
- 1 eggs
- 2 sugar
- 1/4 ground cinnamon
- 2 unsalted butter
- 1 sugar
- 2 light brown sugar
- 2 calvados
- 20 ground cinnamon
- 6 vanilla bean
- 1/2 water
- 1/3
- 1
Instructions:
1. Melt butter in a roasting pan over medium heat on the stovetop.
2. Cut apples in medium dice and add to butter. Add lemon juice, brown sugar, cinnamon and the seeds scraped from the vanilla bean. Stir well. Cook until apples soften and brown, and sauce thickens and caramelizes; 20-25 minutes. Meanwhile, preheat oven to 375°F.
3. Using a cookie cutter or the edge of a glass, cut 8 circles, of a size to fit the bottom of your ramekins, from 8 slices of the brioche. Cut the crusts off the remaining slices, and cut into rectangular pieces.
4. Generously butter the inside of 4 1-cup ramekins, then sprinkle with sugar to cover and tap out excess.
5. In a wide, shallow dish, beat together eggs, milk, sugar and cinnamon. Dip 4 circles in egg batter, then place in the bottoms of the ramekins. Dip 2 rectangles for each ramekin, then place around the outside of the ramekin. Fill with apple mixture. Dip remaining circles in egg batter and place on top of apples. Sprinkle each ramekin with a large pinch of granulated sugar. Refrigerate 2 hours before baking to allow charlottes to soak up the egg (this step may be skipped if you are in a hurry).
6. Bake in preheated oven 20-25 minutes until puffed and golden brown. If tops brown too quickly, cover with a piece of foil. Cool 3-4 minutes, then run a thin knife around the edge of the ramekins and invert onto a serving plate.
7. While charlottes bake, prepare sabayon sauce. Combine egg yolks, calvados, sugar, cinnamon, vanilla seeds and a spalsh of water in a heat safe bowl. Beat lightly to combine, then set bowl over a pot of boiling water. Continue to beat over heat until thick and frothy (you can use an immersion blender to do this). Serve sabayon poured over the charlottes.
Title: Mud Cake
Ingredients:
- 250 butter
- 200 dark chocolate
- 2 caster sugar
- 1 water
- 2 eggs
- 1 self-raising flour
- 1 1/2 plain flour
- 1/4 cocoa powder
- 1/4 - 1/2 dark chocolate
- 200
- 2/3
Instructions:
1. Preheat oven to 180 degree C (160 degree for fan forced oven).
2. Grease a 6cm deep x 22cm round cake tin and line base and sides with baking paper.
3. Sift flours and cocoa together.
4. Melt butter in a large saucepan over medium-low heat, add chocolate, sugar and cold water.
5. Cook, stirring constantly for 3 to 4 minutes or until smooth.
6. Transfer to a large bowl and let cool for 10 minutes.
7. Add eggs and stir to combine and then add sifted flours and cocoa, stirring until smooth.
8. Pour mixture into prepared tin.
9. Bake for 1 1/2 hours or until a skewer inserted in the centre has moist crumbs clinging.
10. Stand for 10 minutes in tin and then turn out onto a wire rack to cool.
11. Chocolate Ganache.
12. Place chocolate and cream in a small saucepan over medium low heat, stirring constantly for 3 to 4 minutes or until smooth.
13. Transfer to a bowl and refrigerate for 30 minutes or until thick enough to spread.
14. Spread over the cake and top with chocolate flakes.
15. Stand for 10 minutes or until ganache is set.
16. Serve and enjoy.
Title: Banana Cream Pizza
Ingredients:
- 8 brown sugar
- 2/3 butter
- 1/4 pecans
- 1/3 prepared banana cream pudding
- 2 bananas
- 4 -6
- 1
Instructions:
1. Press rolls together& roll dough into a 13" circle.
2. Place on a 12" pizza pan sprayed with pam.
3. Turn up edges of dough to form a ridge.
4. Let rise 10 minute Combine brown sugar, butter,& pecans.
5. Sprinkle evenly over crust.
6. Bake at 350°F for 20 minute Remove from oven.
7. Cool crust completely.
8. Arrange bananas on crust.
9. Spoon prepared pudding over bananas.
10. Top with whipped topping.
Title: Chocolate Brownies
Ingredients:
- 3 eggs
- 1/2 sugar
- 7/8 cocoa powder
- 3/4 baking powder
- 1/2 flour
- 1 1/2
- 1
Instructions:
1. Add all of the above ingredients in order into a bowl.
2. Beat them properly until smooth.
3. Pour into a microwave safe casserole.
4. Heat for 5 minutes.
5. Check if it is done, if not, heat accordingly.
6. Serve with chocolate icing and sprinkles, or add crushed walnuts into the batter before heating.
Title: Soft Sugar Cookies
Ingredients:
- 6 all-purpose flour
- 1 baking powder
- 1 ground nutmeg
- 1 salt
- 2 1/2 white sugar
- 1 1/2 shortening
- 1 baking soda
- 1 eggs
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line cookie sheets with parchment paper.
3. In a medium bowl, stir together 4 cups flour, baking powder, nutmeg, salt, and sugar.
4. Cut in the shortening until the mixture resembles coarse crumbs.
5. Stir in baking soda, sour milk, beaten eggs, and vanilla.
6. Stir as little as possible, and add the remaining flour as necessary to make dough thick enough to roll out.
7. On a lightly floured surface, roll out dough 1/4 inch thick.
8. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
9. Bake for 8 to 10 minutes in preheated oven. Cool on baking sheets.
Title: Tea and Lemon Creme Brulee
Ingredients:
- 1 lemon, zest of
- 2 tea bags
- 1/2 vanilla beans
- 2 pure vanilla extract
- 3 eggs
- 2 sugar
- 1/4
Instructions:
1. Preheat oven to 325 degrees F.
2. Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
3. Strain, rinse under cold water, then finely chop the zest.
4. Evenly distribute the chopped zest in 6 1/2 cup ramekins.
5. Place milk and tea bags in a saucepan.
6. If using vanilla bean, place it in the liquid now.
7. Bring milk to the boil.
8. Remove from the heat.
9. Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
10. Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
11. Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
12. If using vanilla extract, add it now.
13. Divide the mixture among the prepared ramekins, over the chopped zest.
14. Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
15. Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
16. Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
17. Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
18. Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
19. Cool for 1 minute on the counter, then serve.