lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pudding Cake
Ingredients:
- 1 all-purpose flour
- 2 1/3 sugar
- 1/2 baking powder
- 2 salt
- 1/4 2% low-fat milk
- 3/4 butter
- 1/4 vanilla
- 1 water
- 1 1/2
Instructions:
1. Preheat oven to 375.
2. Lightly spoon flour into a dry measing cup; level with a knife. Sift together flour, 3/4 c sugar, cocoa, baking powder, and salt over a large bowl. Add milk, 3 T butter, and vanilla, stirring until smooth. Set aside.
3. Combine 1 1/2 c sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.
4. Place a 10 in cast iron skillet in a 375 oven for 15 minutes. Place 1 T butter in preheated pan, swirling to evenly coat pan. Add batter, spreading evenly over pan. Pour water mixture slowly over batter; do not stir. Bake at 375 for 28 minutes or until the cake is set. Let stand 10 minutes before serving.
Title: Caramelized Oranges
Ingredients:
- 12 oranges
- 3/4 sugar
- 1/2 water
Instructions:
1. Pare rind thinly from one orange and cut into thin strips.
2. Cook strips in small pan of boiling water 2-3 min til soft.
3. drain; set aside.
4. Remove all white parts and rind from oranges and put into a heatproof bowl.
5. Sprinkle strips of cooked orange rind over top.
6. Put sugar and water in a saucepan and heat GENTLY; stir constantly until sugar dissolves.
7. Bring to hard boil until syrup is golden caramel color, but NOT TOO DARK!
8. If it is too thick, stand back and add 2 tbs hot water and stir well.
9. Pour caramel over oranges and set aside to cool.
10. Place in fridge overnight.
11. To Serve, cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream.
Title: Graham Cracker Pudding III
Ingredients:
- 1 plain gelatin
- 1 1/2 milk
- 2 sugar
- 2/3 salt
- 1 vanilla
- 2 graham cracker
- 1
Instructions:
1. Heat gelatin and salt in double boiler to dissolve the gelatin.
2. Add egg yolks, sugar and salt to gelatin mixture and make hot. Cool quickly.
3. Beat egg whites.
4. Beat whipping cream or Dream Whip.
5. Combine whites, whipped cream and vanilla.
6. Fold into cool mixture and into cracker lined 9-inch square pan.
7. Top with crackers
Title: Pioneer Boulangerie Chocolate Chip Butter Cookies
Ingredients:
- 1 butter
- 1/2 salt
- 2 vanilla extract
- 4 1/2 flour
- 12 powdered sugar
- 2
Instructions:
1. Cream together butter and two cups of powdered sugar.
2. Add salt, vanilla, and flour and mix until blended. Mixture will be stiff!
3. Stir in chocolate pieces.
4. Pinch off pieces of dough. Roll into 1" balls and flatten with a fork on a baking sheet.
5. Bake at 350 for 15 minutes. Sprinkle with additional powdered sugar while still hot.
Title: London Lemon Curd
Ingredients:
- 3/4 - 1 sugar
- 1 lemon zest
- 2 eggs
- 2/3 lemon juice
- 2 butter
- margarine
Instructions:
1. Combine sugar, lemon zest and eggs in a small saucepan over medium heat.
2. Stirring with a whisk, cook until sugar dissolves and mixture is light in color (about 3 minutes).
3. Stir in lemon juice and butter.
4. Cook for 5 minutes more, stirring constantly until the mixture thinly coats the back of a spoon.
5. Let cool, cover and chill. The mixture will thicken as it cools.
6. If using in a cake, it is best to make this the day before.
Title: Lemon Cupcakes
Ingredients:
- 180 butter
- 400 caster sugar
- 2 eggs
- 1 pure vanilla extract
- 1 lemon zest
- 2 lemon juice
- 1/2 salt
- 2 1/2 baking powder
- 450 all-purpose flour
- 1 1/4
Instructions:
1. Preheat your oven to 175 degrees C, and cream together your butter and sugar till creamy.
2. Beat in the eggs, vanilla, salt and baking powder and continue beating till the mixture is light and fluffy, then add your lemon zest and juice and beat in for another few minutes.
3. Add your milk and flour in 3 alternating batches, beating well after each addition. Once all the milk and flour has been added, beat at top speed for about 30 sec - 1 minute or till the mixture is smooth and shiny.
4. Line your cupcake baking tray with cupcake liners and fill each liner about 1/2 - 2/3 full - it depends on whether you want the cake to peep over the top of the liner, or stay completely contained. I personally prefer to underfill as it means you have a ‘tidier’ cupcake once they’re baked, iced and decorated.
5. Place your lined and filled cupcake tray into the oven, and bake for 15-20 minutes, or till a toothpick inserted into each cupcake comes out clean.
6. Remove them from the oven and place on a cooling rack till they have completely cooled. While they are cooling, start to prep your lemon buttercream.
Title: Lazy Daisy Cake
Ingredients:
- 1/3 milk
- 1 margarine
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 1 flour
- 1 baking powder
Instructions:
1. Bring milk and marg. just to a boil and let cool.
2. Mix sugar, eggs and vanilla.
3. Add milk and marg. mix.
4. Sift flour and measure out a cup.
5. Add salt, flour and Baking Powder.
6. 350* oven
7. greased 8x8" pan.
8. Bake for 30 minutes.
9. This is great with hard sauce.
Title: Agnes' Sugar Cookies (Thin & Crispy)
Ingredients:
- 1 1/2 granulated sugar
- 1 sweet unsalted butter
- 2 eggs
- 1/2 heavy cream
- 1 vanilla extract
- 4 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. Cream together the butter and the sugar.
2. Beat in the eggs, cream, and vanilla.
3. Combine flour, baking powder, and salt, then stir into the creamy mixture.
4. Cover and chill until firm.
5. Roll out on a very lightly floured surface very thin.
6. Cut with lightly floured cookie cutters and set onto lightly greased cookie sheets (or line cookie sheets with parchment paper).
7. Bake in a preheated 350°F oven for 12-15 minutes (or until light brown).
Title: Cherry Balls
Ingredients:
- 24 -36 cherries
- 1/2 butter
- 1 1/2 icing sugar
- 1 milk
- 1 coconut
- 1 1/2
Instructions:
1. Mix thoroughly butter, icing sugar, milk, almond extract and fine coconut.
2. Roll each cherry in above mixture, then in graham wafer crumbs.
Title: Strawberry-Mallow Cake Roll
Ingredients:
- 4 eggs
- 2/3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 sugar
- 1/2 vanilla extract
- 2 strawberry cream cheese
- 1 marshmallow creme
- 3 fresh strawberries
Instructions:
1. Let eggs stand at room temperature for 30 minutes.
2. Line a greased 15"x10"x1" baking pan with waxed paper and grease the paper; set aside.
3. Sift together the flour, baking powder, and salt; set aside.
4. In a large mixing bowl, beat egg yolks until slightly thickened.
5. Gradually add 1/4 cup sugar, beating until thick and lemon colored.
6. Beat in vanilla.
7. Add dry ingredients and mix well.
8. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
9. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high, until stiff glossy peaks form and sugar is dissolved.
10. Fold a fourth of the egg whites into batter, then fold in remaining whites.
11. Gently spoon into prepared pan and bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.
12. Cool for 5 minutes then turn cake onto a kitchen towel dusted with confectioners' sugar.
13. Gently peel of waxed paper and then roll up cake in the towel, starting with a short side.
14. Cool completely on a wire rack.
15. In a small mixing bowl, beat cream cheese and marshmallow creme.
16. Unroll cake; spread cream cheese mixture to within 1/2 inch of edges.
17. Top with 2 1/2 cups strawberries and then roll cake up again.
18. Place seam side down on a platter and refrigerate for at least 2 hours.
19. Just before serving, garnish with remaining strawberries.
20. Be sure to refrigerate leftovers.
Title: Orange-Glazed Brownies
Ingredients:
- 4 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 walnuts
- 3/4 pecans
- 1/2
- 1/3
- 3
- 1
Instructions:
1. In a medium saucepan, melt chocolate and butter over low heat, stirring constantly.
2. Remove pan from heat; stir in sugar, eggs, orange peel, and vanilla.
3. Lightly beat mixture with a wooden spoon just until combined; stir in flour and nuts.
4. Spread batter in an ungreased 8-inch square baking pan.
5. Bake at 350° for 30 minutes.
6. Cool completely in pan on wire rack.
7. Meanwhile, in a small saucepan, bring whipping cream to a gentle boil over med-low heat, stirring constantly; remove from heat.
8. Add in chopped semi-sweet chocolate and orange peel; let stand 1 minute.
9. Stir mixture with a wooden spoon until chocolate is melted.
10. Cool glaze for 5 minutes before using.
11. Pour glaze over cooled brownies, spreading to glaze top evenly; let stand until glaze is set; cut into squares.
12. To store: cover and store in refrigerator up to 3 days; to freeze—wrap unglazed uncut brownies in heavy foil and freeze up to 3 months; thaw brownies; glaze and cut into bars.
Title: Bread Pudding With Bourbon Sauce (Microwave Recipe)
Ingredients:
- 2 butter
- 2 eggs
- 1 milk
- 1/8 salt
- 1 vanilla extract
- 1 1/2 raisins
- 1/4 sugar
- 1/2 water
- 3/4 Bourbon
- 2 cornstarch
- 1 butter
- 2
Instructions:
1. For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds.
2. Add eggs and beat well.
3. Blend in milk, sugar, raisins, vanilla and salt.
4. Stir in bread cubes and let stand for 5 minutes.
5. Gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes.
6. For the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water.
7. Cook, uncovered, until thick and bubbly, about 3 minutes. Cook 1 minute more and stir in butter and bourbon or rum. This makes about 1 1/4 cups sauce.
8. Serve the warm bread pudding with this sauce.
Title: The Ultimate Twinkie Cake!
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 flour
- 3 sugar
- 5 vanilla
- 1 water
- 2 shortening
- 1 margarine
- 1/2
Instructions:
1. I listed the ingredients from a Duncan Hines cake mix, so you will need to follow the directions on which ever cake mix you use.
2. Mix well,then pour batter into wax paper lined 9x13 pan. Then bake, let cool and remove from pan.
3. Slice lengthwise with thread or knife. Spread filling between layers and sprinkle top with powdered sugar.
4. Filling directions: Combine flour and water, cook until thick, cool in refrigerator, combine sugar,margarine,shortening and vanilla. Beat until thick and fluffy. Add cooled mixture; Beat again until fluffy and spread filling between layers. If it looks curdled, you need to beat it a little longer.
5. Like I told you, you can make them into little loaf pans or mini muffin pans. Use a pastry bag to pipe the filling into the cakes.
6. You could be creative and add cocoa or strawberry jelly to the filling.
7. I try and sprinkle the powdered sugar on them just before I serve them as the sugar absorbs into the cake over a short period of time. You can refrigerate them (thats the way I like them, or frozen) but they are fine left out on the counter for a day or so.
8. I am just guessing on the servings, it all depends on the pans you use. I think I get between 25-35 mini muffins out of 1 cake mix,1 dozen mini loafs and I am just approximating on the 20 slices in a 9x13. Also, to be honest, I am not sure the amount of time it takes to make them. The baking time is also a guess depending on which size pans you use. I make the filling while the cakes are cooking.
Title: Poached Turkish Apricots
Ingredients:
- 2 brandy
- 1/2 oranges, juice of
- 2 honey
- 1 cardamom pods
- 2 Amarula cream liqueur
- 1
Instructions:
1. Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
2. When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.
3. Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.
4. Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.
5. Stir the apricots back into the nuts gently.
6. Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
7. Spoon the Amarula cream onto 6 white plates.
8. Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.
Title: Black Cake
Ingredients:
- 1 currants
- 1 1/2 raisins
- 1 1/4 apricots
- 1 apples
- 1 dried cherries
- 1 1/2 cinnamon stick
- 1 1/2 port wine
- 1/2 rum
- 1 orange
- 3/4 granulated sugar
- 1 hot water
- 1 unsalted butter
- 1 1/2 dark brown sugar
- 2 flour
- 1/4 baking powder
- 1/4 ground cinnamon
- 1/8 nutmeg
- 6 allspice
- 1/4 eggs
- 1/4 brandy
- 1/2 vanilla extract
- 1 brandy
- 4 -6 vanilla bean
- 1 brandy
- 3/4 rum
- 3/4
Instructions:
1. Fruit Paste:
2. Combine dried fruit, almonds and zest in port and rum and let sit covered for at least one week. (I am told the longer you let the mixture sit the better.)
3. Take our cinnamon stick after you've finished soaking the fruit mix. Now, using a food processor, pulse marinated fruit mixture until it resembles a fruit paste.
4. Burnt Sugar Syrup:
5. In a medium sauce pan, melt sugar over medium high heat while stirring constantly. The sugar will seize, but just continue to stir.
6. Once melted, continue to cook until dark brown syrup forms and just begins to foam and smoke. Remove from heat.
7. Add hot water and continue to stir constantly. Be careful with this step! The sugar will splatter.
8. When the water is incorporated, return the sugar/water mixture to medium heat and cook until the mixture thickens slightly. Allow to cool before adding to batter.
9. Cake Assembly:
10. Cream butter and sugar together, add eggs one at a time. Beat well after each egg.
11. Add almond extract, brandy, vanilla until just combined.
12. Add the fruit paste mixture. Beat well. Set aside.
13. Sift together flour, cinnamon, baking powder, nutmeg, allspice.
14. Add the flour mixture in small batches.
15. Add the burnt sugar syrup and beat until combined.
16. Divide batter evenly into two buttered and parchment papered 8" round cake pans or into small buttered bread loaf pans.
17. Bake at 275 for 25 minutes or until toothpick comes out clean.
18. Let cool.
19. Mix together 3/4 cup Rum and 3/4 cup Brandy (creating your brandy/rum soak) and brush cakes.
20. Wrap cakes with plastic wrap and store in a cool, dry place until you are ready to eat the cakes.
21. The cakes can be served straight up or as a layer cake with an orange marmalade buttercream.
Title: Double Almond Biscotti
Ingredients:
- 1 almond paste
- 1/2 butter
- 1/2 sugar
- 1 3/4 flour
- 1 baking powder
- 1/4 salt
- 1 vanilla
- 4
- 1/2
Instructions:
1. Preheat oven to 350°F and line baking sheets with parchment.
2. Grate almond paste and butter into a medium bowl.
3. Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
4. Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
5. Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
6. Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
7. Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
8. Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
9. Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
10. Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).
Title: Carrie's Rhubarb Butter Crunch
Ingredients:
- 4 fresh rhubarb
- 1 white sugar
- 1/4 flour
- 1 brown sugar
- 1 flour
- 1 1/2 butter
- 1/2 Crisco shortening
- 1/2
Instructions:
1. Combine rhubarb, white sugar, and flour.
2. Place in greased 6x10 inch baking dish.
3. Combine remaining ingredients and sprinkle over rhubarb
4. mixture.
5. Bake at 350° for 40 minutes or until done.
6. Serve warm or cold .
Title: All-Fruit Mincemeat
Ingredients:
- 1 currants
- 1/2 raisins
- 1 granny smith apple
- 1 dark brown sugar
- 8 walnuts
- 3 lemons, juice and zest of
- 3 orange, juice and zest of
- 2 nutmeg
- 1 clove
- 1 cinnamon
- 1/4 mace
- 1/4 ginger
- 1/8 dark rum
- 1/8 cognac
- 4 brandy
- 3/4
Instructions:
1. Mix all the ingredients together, stirring well.
2. Spoon into clean, screwtop jars and cover.
3. Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
4. The mincemeat keeps months like this.
Title: Cooking Light Butterscotch Pudding
Ingredients:
- 1 dark brown sugar
- 1/4 cornstarch
- 1/2 salt
- 3 1% low-fat milk
- 1 egg
- 1 butter
- 1 vanilla
- 1
- 6
Instructions:
1. Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
2. Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
3. Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
Title: German Chocolate Cake (High Altitude Recipe)
Ingredients:
- 4 German chocolate
- 1/2 water
- 1 butter
- 2 sugar
- 4 eggs
- 1 baking soda
- 1 buttermilk
- 2 1/2 cake flour
- 1/2 salt
- 1 vanilla extract
- 1 1/2 butter
- 1/2 evaporated milk
- 1/2 half-and-half
- 1 sugar
- 3 salt
- 1/2 vanilla extract
- 1 coconut
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
3. In a double boiler melt the chocolate with the water over simmering water. Let cool.
4. In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
5. In a measuring cup dissolve the baking soda in the buttermilk.
6. In a bowl sift flour and salt together.
7. Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
8. With a rubber scraper or whisk fold in beaten egg whites.
9. Pour batter into prepared pans.
10. Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
11. Fill and frost with frosting (use your favorite or the following recipe).
12. To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.
Title: Monster Cookies
Ingredients:
- 1 brown sugar
- 1 sugar
- 1/2 butter
- 3 eggs
- 1 vanilla
- 1 peanut butter
- 1 1/2 baking soda
- 2 oatmeal
- 4 1/2 chocolate chips
- 1
- 4
Instructions:
1. Mix together in order listed.
2. Drop by teaspoonful onto ungreased cookie sheet.
3. Bake at 350° for 15 minutes.
Title: Brown Sugar Frosting Recipe
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 confectioners' sugar
Instructions:
1. In a saucepan, melt butter.
2. Add the brown sugar.
3. Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.
4. Add the milk and return to a boil, stirring constantly.
5. Remove from heat and cool to lukewarm.
6. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.).
7. Beat until thick enough to spread. If too thick, add a little hot water.
Title: Vegan Chocolate Crinkle Cookies
Ingredients:
- 1/2 light brown sugar
- 4 granulated sugar
- 1 firm silken tofu
- 1/4 vanilla extract
- 8 baking powder
- 2 salt
- 1 unbleached all-purpose flour
- 1/2 powdered sugar
- 2
- 1
Instructions:
1. In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
2. Beat in tofu until well blended.
3. Beat in vanilla, baking powder and salt.
4. Add flour in batches, beating well after each addition.
5. Cover and chill several hours or overnight.
6. Preheat oven to 350 F and lightly oil cookie sheets.
7. Scoop tablespoonfuls of dough and roll into balls.
8. Drop into a small bowl with powdered sugar, rolling to coat.
9. Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
10. Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.
Title: Punch Bowl Cake
Ingredients:
- 4 fat free cream cheese
- 1/2 powdered sugar
- 2 low-fat vanilla yogurt
- 1 cornstarch
- 1 fresh strawberries
- 1 1/2 berries
- 1 1/2
- 1
Instructions:
1. Combine cream cheese and powdered sugar, stir in the yogurt, then fold in the topping.
2. Break the angel food cake into medium-size pieces.
3. Add to the creamy mixture and toss lightly.
4. Pour into a glass bowl and refrigerate.
5. Glaze: Combine, in a small saucepan, the cornstarch and fruit juice.
6. Stir until dissolved.
7. Over medium-high heat, bring to a boil, stirring constantly, until thickened.
8. Cool slightly, then combine with prepared fruit.
9. Spread over the cake mixture and refrigerate for several hours.
10. Fruit options, sliced strawberries, peeled and sliced peaches, sliced nectarines, raspberries or blueberries.
Title: Leche Flan - Custard With Caramel
Ingredients:
- 10 eggs
- 1 evaporated milk
- 1 sugar
- 1/2 lemon juice
- 2 sugar
- 1 water
- 1 1/2
Instructions:
1. Custard: Preheat oven to 350 degrees F. Prepare your pans/moulds.
2. Beat the eggs with an electric mixer. Set aside until the big bubbles or most of the bubbles disappear.
3. Add all the other custard ingredients. Stir gently with a whisk by hand in a single direction until sugar is dissolved. (It is imperative to not have bubbles or the custard will cook with a cakey texture.).
4. Strain the mixture in a mesh strainer onto another bowl to get the lumpy egg whites. (to have a smooth and creamy texture) Set aside.
5. Custard: Melt sugar in an iron pan over high heat. When most of the sugar is burnt (dark golden brown in color) add 1 cup of water. Keep stirring until all of the sugar is dissolve. By this time sugar will be slightly bitter and have a brittle consistency. Add 1/2 cup water and simmer for about 1 minute.
6. Immediately pour the custard into the pans, dividing evenly. Pour the custard mixture over the caramel. (about 1 inch thick max or the center wont cook evenly with the sides.) Cover with aluminum foil.
7. Place the mould in a large cookie sheet with about an inch of water. Bake for 45 - 60 minutes depending on your pan size. (add about a 1/2 - 1 cup of water every 20 minutes) Insert a toothpick to check if the custard is cooked. If the toothpick comes out clean, it is cooked. (or when center is firm, i prefer the toothpick method).
8. Cool and then chill before serving. Run a knife around the mould to let the custard loose and flip over a dish to serve.
Title: Maple Custard
Ingredients:
- 3 eggs
- 1/2 maple syrup
- 2 milk
- 1 salt
Instructions:
1. Mix all ingredients.
2. Pour into small custard dishes or individual souffle cups.
3. Set molds in a pan of hot water and bake, uncovered at 350F for 40 minutes or until the blade of a kitchen knife in center comes out clean.
4. Serve warm or cold.