lumicero/recipes-ing2inst huggingface dataset:
Title: Guiltless Butterscotch Cake
Ingredients:
- 1 2/3 cake flour
- 1 1/2 baking soda
- 1 fat free sugar-free instant butterscotch pudding mix
- 1 salt
- 1/2 Splenda sugar substitute
- 3/4 sugar
- 1/2 Egg Beaters egg substitute
- 1/2 applesauce
- 1 1/2 non-fat vanilla yogurt
- 2 vanilla extract
- 1 cornstarch
- 1/2
- 1/4
Instructions:
1. Spray a 13X9 baking dish with cooking spray, or line 2 muffin pans with paper liners and coat with cooking spray.
2. In a medium bowl whisk together the flour, baking soda, pudding mix, and salt.
3. In another bowl beat the sugar, splenda, and egg together until well combined and frothy.
4. Mix in the yogurt, applesauce, vanilla extract and almond extract until well combined.
5. Add the wet ingredients into the dry ingredients and beat on medium speed until just combined.
6. Toss the butterscotch chips with cornstarch and then stir into the batter with a spoon. (cornstarch keeps the chips suspended in the batter rather then them all falling to the bottom).
7. Transfer to the baking dish, or evenly distribute between 24 cupcake liners.
8. For one cake, bake 30-35 minutes or until toothpick comes out clean, turning once halfway through the baking time.
9. For cupcakes, bake 20 minutes also turning once.
Title: Microwave Cake-Mix Tube Cake
Ingredients:
- 1 egg
- 1 -2
Instructions:
1. Grease a 12 cup microwave tube dish.
2. Prepare cake mix as directed on package.
3. Pour into tube dish.
4. Microwave,uncovered,at 30% (MEDIUM LOW) 16 minutes,give dish a quarter turn once.
5. After time at 30% ,give dish a quarter turn.
6. Microwave at full power (HIGH 4-6 minutes or until done),giving dish a quarter turn once.
7. When done wooden Skewer comes out clean.Let sit a few mins,then inverte onto a plate.Let cool completely.Ice if desired.
8. This recipe can be cut in half,cook in half amount of time,make a half a cake.
Title: Mum's Chocolate Cake
Ingredients:
- 1 sugar
- 125 butter
- 2 eggs
- 1 self raising flour
- 2 vanilla
- 1/2 milk
- 1
- 1/2
Instructions:
1. Cream butter and sugar, then add eggs one at a time.
2. Add cocoa, jam & vanilla, mix.
3. Sift flour, add flour and milk alternately, starting and finishing with flour.
4. Bake 35mins 200degC (400defF) – lower for fan forced 180degC (350degF).
5. Chocolate icing:
6. Butter, icing sugar, cocoa, hot water.
7. Mix icing sugar, cocoa and butter together until smooth; add a little hot water, a little at a time, continue beating - this takes away the sugary taste and makes it smooth.
Title: Apple Spice Cake With Cream Cheese Icing
Ingredients:
- 1 sour cream
- 1 eggs
- 1 cream cheese
- 2 butter
- 1 vanilla
- 1/2 powdered sugar
- 1
- 2/3
Instructions:
1. For the cake mix all ingredients together.
2. Pour into a 13 x 9 pan.
3. Bake at 350°F for 40 minutes.
4. For the icing, combine all the ingredients in a bowl.
5. Use a electric mixer and mix till icing like consistency.
6. Spread over cooled cake and refrigerate.
Title: All Natural Red Velvet Cupcakes
Ingredients:
- 2 beets
- 1 fresh lemon juice
- 1 1/2 rice vinegar
- 1 sugar
- 1/2 butter
- 3/4 pure vanilla extract
- 3/4 kosher salt
- 3/4 baking powder
- 1 1/4 unbleached all-purpose flour
- 2 eggs
- 1/2 buttermilk
- 1 cocoa powder
Instructions:
1. Roast the beets:
2. Preheat oven to 400ºF. Fill a small roasting dish with 1/2 inch of water. Place beets in the water, and cover with a piece of parchment paper and a large piece of aluminum foil. Roast for 60-90 minutes, or until the beets are very tender to the point of a knife.
3. When beets are cooled completely, peel, and cut into large chunks. Place in a food processor fitted with the steel blade. Process for 2 minutes, or until extremely smooth. If the beets need a little moisture to help them along, you can add the lemon juice and the vinegar from the recipe, and then just don’t add it later.
4. Make the batter:
5. Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners. Add vinegar and lemon juice to 3/4 cup beet puree; followed by all other ingredients. Scoop mixture evenly into cupcake liners.
6. Bake for 18 minutes, or until the cupcakes in the center spring back up when touched. Remove cupcakes from the pan and place on a wire rack to cool completely.
7. Frost with cream cheese or frosting of your choice.
Title: Seattle Diner's Blackberry Slump
Ingredients:
- 1 blackberry
- 1 1/2 sugar
- 1 1/2 baking powder
- 1 all-purpose flour
- 1/2 milk
- 1/8 salt
- 4 sugar
- 4 butter
Instructions:
1. Preheat oven to 375.
2. In greased baking dish pour in berries and sprinkle with 1 1/2 cups sugar. Use less if the berries are very sweet.
3. In a separate bowl combine the other ingredients.
4. Pour flour mix over berries. Bake 45 minutes or until the crust is light brown and bubbly.
5. Serve with fresh whipped cream and/or vanilla ice cream. And don't forget to tip the waitress.
Title: Crispy Lemon Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 1/4 all-purpose flour
- 1/4 sour cream
- 3/4 baking soda
- 1 powdered sugar
- 1 lemon juice
- 1 1/2 lemon
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar until smooth.
3. Add the flour, sour cream, baking soda and lemon extract and blend until smooth.
4. Divide dough in half and place each half on a piece of wax paper. Roll each section into a 2 inch log and freeze until firm.
5. Remove 1 log at a time, slice dough into 1/8 inch slices.
6. Place on ungreased cookie sheet. Bake until edges are golden brown.
7. Remove from oven, cool for 1 minute, remove from pan and cool on rack.
8. Drizzle with icing if desired.
9. For Lemon Icing: Mix all ingredients until smooth. Drizzle over cookies. Let icing dry before storing.
Title: Jamaican Pineapple Foster
Ingredients:
- 1 butter
- 2 dark brown sugar
- 2 dark rum
- 1 nutmeg
- 1 fresh pineapple
- vanilla ice cream
Instructions:
1. Melt butter and sugar in heavy medium nonstick skillet over medium heat, stirring constantly.
2. Add rum and nutmeg and stir until very thick and syrupy, about 2 minutes.
3. Add pineapple and stir just to heat through.
4. Spoon pineapple and sauce over ice cream.
Title: Vegan Jam Almond Cookies
Ingredients:
- 1/4 salt
- 1 1/2 cinnamon
- 1 maple syrup
- 1/8 - 1/4 applesauce
- 1/4
- 1/8
- 2
Instructions:
1. mix dry ingredients.
2. mix wet ingredients.
3. mix both mixtures.
4. flatten cookies onto a pan.
5. add a bit of jam on each cookie.
6. bake at 350 degrees for 15-20mins, until bottoms are lightly browned.
7. enjoy.
Title: Delicious Lemon Coconut Self-Saucing Pudding
Ingredients:
- 1/2 caster sugar
- 60 butter
- 1 egg
- 1 lemon, rind of
- 1/3 self raising flour
- 1 coconut milk
- 1/2 caster sugar
- 1/2 coconut milk powder
- 1 boiling water
- 1 rum
- 1
Instructions:
1. Preheat oven to 180'c, grease well an ovenproof dish.
2. Sift flour with a pinch of salt.
3. Cream butter and castor sugar until light and fluffy.
4. Beat in egg, rind, and coconut.
5. Add milk and flour alternatively.
6. Pour into the ovenproof dish.
7. SAUCE.
8. Combine sugar and milk powder, sprinkle over batter in dish. Pour over the boiling water, lemon juice and rum.
9. Bake 45-50 minutes, until golden and a squewer comes out clean. Serve with icecream and cream.
Title: Chocolate Caramel Slice
Ingredients:
- 4 butter
- 2 3/4 sweetened condensed milk
- 2 butter
- 13 caster sugar
- 4 golden syrup
- 1/3
- 8
- 1
Instructions:
1. Grease a shallow 12x8-inch cake tin, line the base and sides with foil and grease the foil. Mix together the biscuits, melted butter and coconut. Press the mixture evenly into the tin and smooth the surface.
2. Combine the condensed milk, extra butter, sugar and golden syrup in a small pan. Stir over low heat for 15 minutes, or until the sugar has dissolved and the caramel is smooth, thick and lightly browned. Remove from the heat and leave to cool slightly. Pour the caramel over the biscuit base and smooth the surface.
3. Put the milk chocolate melts and oil in a heatproof bowl. Half fill a saucepan with water and bring it to a boil. Remove from the heat and place the bowl of chocolate over the pan, making sure the base of the bowl is not sitting in the water. Stir occasionally until the chocolate has melted and the mixture is smooth. Spread the chocolate mixture over the caramel. Allow to partially set before marking into 24 triangles. Refrigerate until firm.
4. Storage: The slice can be stored in an airtight container in a cool place for up to 2 days.
5. Variation: Use dark chocolate melts in place of milk chocolate.
Title: Royal Mazurka (Mazurek Krolewski)
Ingredients:
- 6 eggs
- 2 2/3 confectioners' sugar
- 1/2 boiling water
- 3 lemon juice
- 3 1/4 flour
- 1/4 butter
- 3/4 confectioners' sugar
- 1 warm water
- 2 lemon juice
- 1
- 2
Instructions:
1. Mazurkas:.
2. Preheat oven to 375°F.
3. Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
4. Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
5. Bake for 25 minutes, or until golden.
6. Cool slightly, then turn them out onto a rack to completely cool.
7. Meanwhile make icing (directions below).
8. Spread one cake with jam, cover it with the other cake and spread the icing over the top.
9. Icing:.
10. Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.
Title: Brazil Nut and Fig Torte (Raw)
Ingredients:
- 4 brazil nuts
- 3 raisins
- 1 fig
- 1 pitted dates
- 2 lemon juice
- 1 lemon rind
- 1 passion fruit
Instructions:
1. To make base: Blend base ingredients until there is a solid mass in the food processor (it should be very fine with the occasional chunk). Place on a plate and form into a cake shape.
2. To make frosting: Blend frosting ingredients well. If the dates are very firm and resist blending, just blend partially and let soak about 15 minutes to soften. Blend until smooth and creamy, then frost the cake. Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.
Title: Tiny Turkey Dinner Cupcakes
Ingredients:
- 24 chocolate chips
- 1 sugar
Instructions:
1. Assemble the dinner on a yellow frosted cookie.
2. Place cookie on top of cupcakes.
Title: Spiced Bananas With Rum Mascarpone Cream
Ingredients:
- 8 bananas
- 2 lemon juice
- 8 brown sugar
- 50 butter
- 1 cinnamon
- 250 mascarpone cheese
- 2 rum
- 1 -2 sugar
Instructions:
1. Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of sugar on each.
2. Mix together the butter and cinnamon until creamy then dollop on the bananas.
3. Wrap each banana tightly in foil and cook on the barbeque or under a medium grill for 10 minutes.
4. Meanwhile, make the rum mascarpone cream. Mix the cheese, rum and sugar together.
5. Unwrap the bananas and eat immediately with a dollop of the rum mascarpone cream.
Title: Beijing Banana Toffee (Deep Fried Bananas)
Ingredients:
- 4 bananas
- 1/4 all-purpose flour
- 1/4 cornstarch
- 1 egg
- 1 water
- 3/4 granulated sugar
- 2 sesame seeds
Instructions:
1. Peel bananas and cut them into 1.5" chunks Combine flour, cornstarch, egg, water and mix till smooth.
2. Heat frying oil till moderately hot.
3. Dip the banana chunks into the batter, lift them out one at a time, tap off the excess batter and put them into the hot oil.
4. Fry for 1-2 minutes, till the batter is golden.
5. Lift them out right away and drain on paper towels.
6. Have the bowl of ice water nearby.
7. Put sugar and sesame seed in a clean dry pot, melt the sugar till it darkens a little.
8. Reduce heat to very low, just to keep it warm but not burned.
9. Dip the fried banana chunks in, a few at a time, coat them thoroughly with sugar syrup and sesame.
10. Lift them out into the ice water to harden, then lift them right now.
11. Serve right away with vanilla ice cream.
12. This dish doesn't freeze at all, and you should serve it right away.
Title: New England Creamy Rice Pudding
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 1/4 salt
- 2 milk
- 2 eggs
- 2 cooked rice
- 1 butter
- 1 vanilla
- 1/2 raisins
- 1 nutmeg
Instructions:
1. Combine sugar, constarch, and salt in saucepan, add milk.
2. Cook over medium heat, stirring constantly, until thick and bubbly (8 minutes), cook one more minute.
3. Temper eggs by briskly whisking small spoons of hot milk mixture into eggs (best done in a small heavy bowl).
4. Whisk egg mixture into milk mixture.
5. Add rice, raisins, butter and vanilla.
6. Let stand 10 minutes.
7. Stir gently, spoon into dessert dishes and sprinkle with nutmeg.
Title: Butterscotch Tapioca
Ingredients:
- 3 quick-cooking tapioca
- 2 milk
- 1/3 brown sugar
- 1/8 salt
- 2 butter
- 1 vanilla
- 1/2
Instructions:
1. In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
2. Add the brown sugar, salt and egg yolks, mix well.
3. Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
4. Remove from the heat and stir in the butter until it melts.
5. Add the vanilla. The pudding will continue to thicken as it cools.
6. Pour equal amounts into 4 serving cups. Chill for about an hour until cold.
Title: Cook Islands' Poke
Ingredients:
- 2 1/2 bananas
- 2 water
- 2 granulated sugar
- 1 arrowroot
- 7 coconut milk
- 2
Instructions:
1. Peel the bananas and mash roughly. Add them to a pot along with the water. Bring to a gentle boil and cook until the bananas assume a purplish color (add more water if needed). Take off the heat and allow to cool naturally. Be careful near the end because the bananas can caramelize and/or burn. Also, the thick mixture bubbles & spurts so don't get burned!
2. Combine the arrowroot & milk in a small bowl. Whisk until thoroughly combined.
3. Pour the banana mixture in to a large bowl and mash with the sugar. Add the arrowroot/milk mixture & mix well.
4. Butter an 8x8 baking dish and pour the mixture into this. Place in a 375F preheated oven and bake for about 35 minutes, or until set and golden brown. Take from the oven and cool.
5. Take your baked poke and cut into 2" squares. Place squares into individual bowls and pour the coconut milk over the top. Allow to soak into the poke and serve.
Title: Orange Cream With Fresh Strawberries
Ingredients:
- 8 cream cheese
- 1/2 powdered sugar
- 1/4 orange marmalade
- 2 Grand Marnier
- 3 Cool Whip
- fresh strawberries
Instructions:
1. In a mixing bowl combine the cream cheese, powdered sugar, orange marmalade and Grand Marnier liqueur until fluffy and fold in the cool whip place into the refrigerate for two hours.
2. Serve with the strawberries and bowl of the orange cream for a dip.
Title: Apple Dumplings
Ingredients:
- 12 butter
- 1 sugar
- 1 cinnamon
- 1 1/2
- 1
Instructions:
1. Melt butter and sugar in sauce pan and set aside.
2. Unroll and separate crescent rolls.
3. To fill rolls:
4. Lay each one flat and put a spoon full of pie filling at the wide end of the dough.
5. Fold sides inward, over the apples, then wrap the top part of the dough over the apples and folded parts of dough and tuck in underneath the dumpling.
6. You'll end up with a little parcel looking thing.
7. Place seam side down in a baking dish.
8. Pour melted butter/sugar mixture over the tops of the dumplings.
9. Pour the 12 oz can of Mt.Dew over the top of that.
10. Bake at 350°F for approximately an hour or until golden brown and bubbly.
11. Serve warm with a scoop of vanilla ice cream.
Title: Ghirardelli Classic White Fudge Sauce
Ingredients:
- 1/2 light corn syrup
- 1/2 marshmallow creme
- 4 white chocolate baking bar
- 1 butter
- 2 milk
- 1 vanilla extract
Instructions:
1. In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
2. Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
3. Store tightly covered in the refrigerator for up to a week.
Title: Apricot White Chocolate Turnovers
Ingredients:
- 1 puff pastry
- 1 coconut milk
- 2 coconut
- 4 walnuts
- 3 white chocolate
- 3 brown sugar
- 1/2 lemon, zest of
- 1 salt
- 1 dark chocolate
- 1
Instructions:
1. Preheat oven to 350F degrees.
2. Set puff pastry out to thaw at room temperature.
3. While pastry is thawing make the filling:
4. Add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted white chocolate while stirring; set aside to cool.
5. Roll out half of the puff pastry to a 12 inch square; cut into nine squares.
6. In the middle of each square place about 1 tablespoon of the apricot mixture. Moisten the four sides with water.
7. Turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. Bake on middle oven rack for approximately 20 minutes or until golden brown.
8. Repeat with the other half of the puff pastry.
9. Cool on a rack, when cool drizzle melted dark chocolate on triangles.
Title: Gingerbreadman Cookies :) the Best
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 2 ground ginger
- 1/2 ground cloves
- 1/2 unsalted butter
- 1/2 brown sugar
- 1/2 molasses
- 1 egg
- 2 cider vinegar
Instructions:
1. In a medium bowl whisk 2 1/2 cups of flour, baking soda salt and all the spices.
2. In a large bowl cream the butter and brown sugar together, adding molasses and beat till smooth. Add the egg and vinegar and continue beating. Gradually stir in the flour mixture, stir in the rest of the mixture. Dough should be firm. Divide it in half.
3. Shape into two discs and refrigerate for 2 hrs, or freeze for 45 minutes.
4. Preheat the oven to 350 degrees and grease the baking sheet.
5. Roll on the flour surface and cut out shapes with cookie cutters. Bake for 10-12 minutees, till golden. Do not over bake they will be too crumby! BE CAREFUL when taking of the baking sheet, so they don't break.
6. After cookies cool down, decorate using all kinds of icing and sprinkles.
7. Makes about 25-30 cookies.
Title: Black Forest Mousse Cake
Ingredients:
- 1 1/2 milk
- 1 instant pudding mix
- 2
- 16
- 1 1/2
Instructions:
1. Pour milk into a large bowl and add the pudding mix.
2. Beat, with a wire wisk, for 2 minutes or until mix is well blended.
3. Gently fold in 1/2 cup of the whipped cream.
4. Crush 10 of the cookies (coarsely) and stir into pudding mix.
5. Spoon half of the mix into a bowl then spread 3/4 cup of whipped cream overtop.
6. Top this with 1 cup of the cherry pie filling and then the remaining pudding mix.
7. Spread the remaining cherry pie filling overtop and then the remaining whipped cream.
8. Crush the last 6 cookies and sprinkle on top.
Title: Hands Down the Best Nutella Brownies
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1/2 eggs
- 1/2 all-purpose flour
- 3 instant espresso powder
- 2 salt
- 1/2 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to bake at 350°F.
2. Add butter and coco powder to a microwave safe bowl and nuke for about 1 minute. Whisk together.
3. When its nice and smooth, add sugar, Nutella, and melted semi-sweet chocolate. Then whisk in 2 eggs, one at a time.
4. In a separate bowl, sift together flour, espresso powder and salt.
5. Dump the flour mixture over the chocolate mix & fold gently with a rubber spatula scraping sides and bottom well.
6. Fold in chocolate chips and chopped nuts. Saving some of each to sprinkle on top.
7. Pour into a 8x8 greased baking dish.
8. Bake for 20-30 minute.
9. Let cool slightly (if you can stand it!) then cut in squares and enjoy!
Title: Vanilla-Scented Shortbread
Ingredients:
- 1 vanilla bean
- 1 all-purpose flour
- 1/2 cornstarch
- 1/4 salt
- 1/2 sugar
- 1/2 orange zest
- 3/4 unsalted butter
- 2
Instructions:
1. Position oven rack in the lower third of the oven; preheat oven to 300°.
2. Have two 7 1/2 inch fluted tart pans with removable bottoms or two 9-inch glass pie pans at hand.
3. Using a paring knife, split the vanilla bean lengthwise; scrape the tiny seeds of the vanilla bean into a small bowl; discard the bean and set the seeds aside.
4. Add the flour, cornstarch, and salt to the bowl of a food processor and pulse until blended.
5. Add the sugar, vanilla bean seeds, and orange zest; profess a few seconds, until blended.
6. Scatter the butter cubes over the flour mixture and pulse 6 or 7 times, then process for 6 seconds, or until the crumbs are fine and powdery.
7. Process another 5-7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
8. Press the dough evenly and firmly into the tart pans (if using pie pans, press the dough only into the bottom of the pans, not the sides.
9. Press the back of the tines of a fork all around the edges of each pan, and sprinkle the shortbread with the coarse sugar.
10. Bake for 40-45 minutes, until it is just barely colored a creamy beige; don't let it brown.
11. Place the pans on a wire rack and let cool for 15 minutes.
12. Remove the rims of the pans if you are using tart pans, and cut each round into 12 wedges while it is still very warm.
13. Transfer the triangles to the wire rack and cool completely.
14. Store in an airtight container at room temperature for up to a week.
Title: Twinkie Fantasy
Ingredients:
- 14 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1 cold water
- 1 frozen strawberries
- 1 vanilla instant pudding mix
- 2 milk
- 3 Cool Whip
- 1
Instructions:
1. Arrange Twinkies in 9 x 13 baking dish.
2. In bowl, combine Jell-O and boiling water and stir until fully dissolved.
3. Stir in cold water, cover and refrigerate for 15 minutes, until partially set.
4. Stir in the strawberries, then pour Jell-O mixture over the Twinkies.
5. Cover and refrigerate for 1 hour, until set.
6. In a bowl, combine the pudding mix and milk and stir according to the package instructions.
7. Pour the pudding over the Jell-O and Twinkies.
8. Cover and refrigerate for 1 hour, until set.
9. Spread the Cool Whip evenly on top of the pudding.
10. Cover and refrigerate 2 to 3 hours, until set.
11. Cut into squares and serve immediately.
Title: Pumpkin Flan With Caramel and Cinnamon Whipped Cream
Ingredients:
- 1 1/3 sugar
- 6 eggs
- 2 canned pumpkin puree
- 3/4 salt
- 1/2 ground ginger
- 1/2 cinnamon
- 1/4 ground allspice
- 2 heavy cream
Instructions:
1. In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
2. In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.