lumicero/recipes-ing2inst huggingface dataset:
Title: Sarah's Carrot Cake
Ingredients:
- 1 1/2 shortening
- 2 sugar
- 4 eggs
- 1 cinnamon
- 1 allspice
- 1/2 pecans
- 2 flour
- 1 1/2 baking soda
- 3 carrots
Instructions:
1. Cream the shortening and sugar together.
2. Add eggs then dry ingredients.
3. Stir in pecans and carrots.
4. Place in a greased 9x13 inch pan.
5. Bake at 350 degrees for 1 hour.
6. When cool frost with a cream cheese frosting.
Title: Fruit Salad in a Cantaloupe Basket
Ingredients:
- 1 cantaloupe
- 1/2 honeydew melon
- 1/4 granulated sugar
- 1/4 fresh lime juice
- 2 lemon juice
- 1 lime zest
- 1 1/2 raspberries
- 1 blueberries
- 1 seedless black grapes
- red seedless grapes
Instructions:
1. Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
2. Cut deeply into the melon along the pattern.
3. Separate the halves and seed.
4. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.
5. Set aside.
6. In a large glass or ceramic bowl, combine the sugar, lime juice, orange liqueur and lime peel.
7. Stir well until sugar is dissolved.
8. Add the melon balls, berries and grapes.
9. Toss gently to combine.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavours, stirring a couple of times.
11. Spoon the fruit mixture into the hollowed out melon halves or into serving bowls.
12. Serve immediately.
Title: Cool Cereal
Ingredients:
- 1/4 Cool Whip
- 3/4 - 1
Instructions:
1. Take the Cool Whip and set it to thaw slightly.
2. Then take your choice of cereal, mine is typically cocoa pebbles or whatever that chocolate cereal is. You can easily use any that you think may work.
3. Be careful to use only what the box suggests as a serving though. No one wants too much cereal or too much cool whip.To be safe I use the little sample boxes that you can buy in packs containing a variety of different brands at Walmart or Winn Dixie.
4. Mix the two ingredients very thoroughly.
5. Now you can either chill it in the refrigerator or you can eat right away.I try to let is soak and get soggy. But that is just me.
6. If you want to go non-healthy, you could add your choice of syrups and treat this more like an ice cream treat.
Title: Louise Meadow's Wonderful Pumpkin Cake
Ingredients:
- 2 flour
- 2 cinnamon
- 2 baking soda
- 1/2 salt
- 4 eggs
- 1 granulated sugar
- 2 canned pumpkin
- 2 cream cheese
- 1 butter
- 1/4 powdered sugar
- 1 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
2. Sift together into a medium bowl , the flour, cinnamon, baking soda, and salt. In a large bowl, combine the eggs, oil, and sugar.
3. Add the dry ingredients to the liquid ingredients along with the canned pumpkin. mixing well. Pour into prepared baking pan. Bake in prepared oven 40 minutes. Cool.
4. Combine frosting ingredients, mixing well, and frost cooled cake. Keep frosted cake refrigerated.
Title: Easy-Bake Oven Children's Chocolate Cake Mix
Ingredients:
- 1 sugar
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1/2 vegetable shortening
- 1/3
Instructions:
1. In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt; stir with a wire whisk until blended.
2. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
3. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids (or small Ziploc bags); seal containers. Label with date and contents. Store in a cool dry place. Use mix within 12 weeks. Makes 11 packages of Children's Chocolate Cake Mix for Easy-Bake style oven.
4. To use: If using child's play oven, follow manufacturer's directions for baking cakes or preheat Mom's oven to 375. Combine 1 package cake mix and 4 teaspoons water. Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake as directed for play oven or 12 to 13 minutes in Mom's oven. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Easy-Bake Oven Children's Chocolate Frosting. Serves 2 children.
Title: Best Brownies Ever
Ingredients:
- 2 unsalted butter
- 1 sugar
- 1 dark brown sugar
- 2 real vanilla extract
- 1 eggs
- 3 flour
- 1/2 sea salt
- 1 baking powder
- 1 1/2 chocolate chips
- 24
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour 8x11 or 9x13 pan (I use 8x11).
3. Melt butter and chocolate in a double boiler. Don't overheat or you scorch the chocolate.
4. Mix eggs, sugar, brown sugar, and vanilla with a whisk.
5. Mix flour, salt and baking soda.
6. Pour butter/chocolate mix into sugar egg mixture and whisk together till color is consistent.
7. Add dry ingredients and mix well with a whisk.
8. Pour into prebuttered floured pan.
9. Place the 24 chocolate chips on top so about 4 are on what will be each brownie (these are big brownies).
10. Bake at 350F for 30 to 35 minutes. Don't overbake. My oven is right on 350F and I go 35 minutes but adjust according to your own.
Title: Captain Morgan's Blackstrap Molasses Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1/2 fine sea salt
- 1/2 ground allspice
- 1 mace
- 1 ground cinnamon
- 1 ground cloves
- 1 fresh nutmeg
- 1 unsalted butter
- 1/2 brown sugar
- 1 egg
- 1 rum
- 2 blackstrap molasses
- 1/2 walnut pieces
- 1/2 fine sugar
- 2
Instructions:
1. Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
2. In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
3. Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
4. Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
5. Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
6. Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
7. Bake cookies at 350 F for 8-10 minutes.
8. Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.
Title: Campfire Lemon Meringue Mallow Bursts Cereal Squares
Ingredients:
- 3 butter
- 1 margarine
- 5 marshmallows
Instructions:
1. Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat. Add cereal and stir until well coated. Using buttered spatula or waxed evenly into greased 13" x 9" pan. Cut into square when cool.
2. Microwave Directions: In microwave-safe bowl, microwave margarine or butter and marshmallows on HIGH for 2 minutes. Stir to combine. Microwave on HIGH for 1 minute longer, stir until smooth. Add cereal and stir until well coated; continue as directed above.
Title: Vanilla Cupcakes
Ingredients:
- 2 flour
- 1/2 salt
- 2 baking powder
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven to 375 degrees.
2. Line 24 muffin pans with paper liners or grease pans and sprinkle lightly with flour.
3. Add flour, salt and baking powder together.
4. Cream butter.
5. Add sugar, beat until light and fluffy.
6. Beat in eggs, one after each addition, stir in vanilla.
7. Put in prepared pans, bake about 20 minutes.
Title: Lemon Bars
Ingredients:
- 1 sweetened condensed milk
- 2 lemons
- 1 salt
Instructions:
1. To sweetened condensed milk add the juice and rind of the lemons, dash of salt and mix well.
2. Line an 8" x 12" pan with graham wafers placed close together.
3. Spread with lemon filling and cover with another layer of graham wafers.
4. Ice with a thin layer of butter icing.
Title: Quince Paste
Ingredients:
- 4 quinces
- 1/4 - 1/2 water
- 2 -3 sugar
Instructions:
1. Preheat oven to 350 deg. and line a baking dish with foil.
2. Scrub fuzz off the quinces and pat dry. Place in pan, cover with foil, and roast until tender, about 2 hours Transfer pan to rack. When quices are cool enough to handle, peel, quarter and core them. (A melon baller is very useful for coring, and I find that you can scoop the flesh with a spoon).
3. Puree pulp in food processor with as little water as possible until smooth. Force through a large fine sieve into a liquid cup measure and measure amount of puree. Transfer to a 3-qt. heavy saucepan and add an equivalent amount of sugar.
4. Cook quice puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Pour into a lightly oiled 1 quart terrine, smoothing top with an offset spatula, and cool. (Alternatively, pour onto a lightly oiled cookie pan and spread out to about 1/4 inches thickness and let cool).
5. Chill puree in terrine until set, about 4 hours. Puree in cookie pan will set without chilling. Remove from pan.
6. Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.
7. Slice paste and serve with cheese and crackers.
Title: Vanilla-Strawberry Cookies
Ingredients:
- 1/3 flour
- 2 flour
- 1/4 double-acting baking powder
- 1 margarine
- 1 white sugar
- 1/2 vanilla extract
- 1/4 lemon peel
- 1
- 2
Instructions:
1. Onto a sheet of waxed paper, or a paper plate, sift flour and baking powder.
2. Set aside.
3. In a small bowl, cream margarine with sugar.
4. Add vanilla and lemon peel and stir to combine.
5. Add sifted flour and ice water and mix to form dough.
6. Preheat oven to 375°F.
7. Between 2 sheets of waxed paper, roll dough to about 1/8" thickness.
8. Remove top sheet of paper, and using 2 1/2" round cookie cutter, cut out cookies, placing on non-stick baking sheet.
9. Form scraps of dough into a ball, and repeat rolling and cutting procedure until all dough has been used.
10. Should yield 12 cookies.
11. Bake 10-12 minutes.
12. Use a spatula to remove cookies and place on a wire rack to cool.
13. Top centre of each cooled cookie with an equal amount of no-sugar jam.
Title: Lemon Buttermilk Cake With Strawberries
Ingredients:
- 1 3/4 sugar
- 3/4 unsalted butter
- 2 lemon peel
- 3 extra-large eggs
- 1/4 fresh lemon juice
- 3 cake flour
- 1 baking soda
- 1/4 salt
- 1 1/2 buttermilk
- 1 strawberries
- 12 cream cheese
- 1/2 unsalted butter
- 2 powdered sugar
- 5 lemon peel
- 1/2 strawberries
- 2
Instructions:
1. FOR CAKE:.
2. Position rack in center of oven and preheat to 350°F Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
3. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
4. Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
5. FOR FROSTING:.
6. Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
7. Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
8. Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
Title: Boston Cream Cupcakes with Chocolate Ganache Frosting
Ingredients:
- 1 cornstarch
- 2 granulated sugar
- 3 butter
- 1/3 vanilla extract
- 1 salt
- 1 flour
- 1/8 baking powder
- 2 1/2 salt
- 2 1/2 granulated sugar
- 1/2 vanilla bean
- 1 1/4 butter
- 1 heavy cream
- 10
- 6
- 3/4
- 2
- 2/3
- 8
Instructions:
1. MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
2. Add the egg yolks and whisk until blended.
3. Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
4. Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
5. Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
6. Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
7. (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
8. Line 12 jumbo muffin cups with paper liners.
9. Whisk together the flour, baking powder, and salt; set aside.
10. Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
11. Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
12. Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
13. Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
14. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
15. Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
16. Center about 2 Tbsp.
17. custard filling over the batter in each cup; completely cover with reserved batter.
18. Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
19. Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
20. MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
21. Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
22. Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
23. Set aside to cool to room temperature.
24. Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
25. Serve at room temperature.
Title: Banana-Chocolate Chip Loaf
Ingredients:
- 1/2 butter
- 1 margarine
- 3/4 vanilla
- 2 white sugar
- 2 eggs
- 1 all-purpose flour
- 1 salt
- 1 baking soda
- 6 banana
Instructions:
1. Cream butter, vanilla and sugar until light and fluffy.
2. Beat in eggs.
3. Sift flour, salt and baking soda. Blend into bananas. Add to butter mixture.
4. Fold in chocolate chips.
5. Pour into a greased loaf pan. Bake at 350 degrees F for 50 to 55 minutes.
Title: Polynesian Cake and Cream Frosting
Ingredients:
- 2 all-purpose flour
- 1 water
- 1/2 sugar
- 2 eggs
- 3 baking soda
- 1 baking powder
- 1 walnuts
- 1 carrots
- 1 heavy whipping cream
- 1 vanilla instant pudding mix
- 2 milk
- 1/2
- 1
Instructions:
1. Combine all ingredients in a large bowl and mix with a spoon. Pour into a greased and floured 13X9 baking pan and bake at 350* for 50 minutes. Cool.
2. Prepare frosting by whipping all ingredients together and cover cake. Garnish with coconut and refrigerate.
Title: Scandanavian Almond Bars
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 milk
- 1 powdered sugar
- 1 milk
- 1/4
- 3/4
Instructions:
1. Set oven to 325 degrees.
2. Stir together flour, baking powder and salt; in a large bowl, beat butter until softened.
3. Add sugar and beat until fluffy.
4. Add egg and almond extract and beat well.
5. Add flour mixture and beat until well mixed.
6. Divide the dough into fourths; form each into a 12" roll.
7. Place two rolls 4-5 inches apart on an ungreased cookie sheet.
8. Flatten each roll until 3" wide; repeat with remaining rolls.
9. Brush the flattened rolls with milk and sprinkle with slivered almonds.
10. Bake at 325* oven for 12-14 minutes when the edges are slightly brown. While cookies are warm, cut into 1" diagonal strips.
11. Cool the cookies.
12. Drizzle with Almond Icing.
Title: " All-The-Stops-Out" Chocolate Cake
Ingredients:
- 2 butter
- 2 all-purpose flour
- 1 1/2 sugar
- 4 dark brown sugar
- 2 baking soda
- 2 salt
- 1 eggs
- 1 sour cream
- 3 vanilla
- 1 heavy whipping cream
- 1 1/3 light corn syrup
- 2 vanilla
- 32
- 1
- 2
- 40
Instructions:
1. Adjust oven racks to the middle and bottom positions. Heat oven to 350°F
2. Spray three 9-inch round pans with cooking spray. Line bottom of pans with parchment paper rounds; spray with cooking spray.
3. In a 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
4. In a very large bowl; beat flour, sugar, brown sugar, baking soda, and salt with a wire whisk. Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible. In a small bowl, beat eggs and egg yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream and 2 teaspoons vanilla until well mixed. Batter will be thin and watery.
5. Pour batter into pans. (Batter will nearly reach top of pans.) Carefully place pans in oven, 2 on the bottom rack and 1 in the middle. Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and top of cake is no longer wobbly. Cool on wire racks, about 10 minutes. Invert cake layers onto wire racks and remove parchment paper. Cool completely, about 1 hour. (Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.).
6. In a large bowl, place chopped chocolate and set aside. In a 4 quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat. Remove from heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire whisk until chocolate is smooth. Cover bowl with plastic wrap and chill for 30 minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
7. Place about 2 tablespoons icing in center of serving plate or stemmed cake plate. Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer. Top with another layer and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top with remaining icing. Smooth top and side of cake. Use hands to liberally press coating into sides of cake filling in any bare spots.
Title: Chipotle Apple Pecan Cake With Spicy Caramel Glaze
Ingredients:
- 3 flour
- 2 ground cinnamon
- 1 1/2 ground nutmeg
- 1 baking soda
- 1/2 - 1 ground ginger
- 3/4 white pepper
- 1/2 salt
- 1/4 ground cloves
- 1/8 sugar
- 1 1/2 eggs
- 1 3/4 vanilla
- 3 apples
- 1 pecans
- 3 brown sugar
- 1 butter
- 1/2 vanilla
- 1/4
- 1/4 - 1/2
- 1
Instructions:
1. Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
2. In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
3. In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
4. Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
5. To make glaze:
6. In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!
Title: Warm and Fudgy Raspberry Pudding Cake
Ingredients:
- 1 canola oil
- 1/2 water
- 1/4 eggs
- 4 cream cheese
- 1 sour cream
- 1 vanilla
- 1/4 fresh red raspberries
- 1 mint sprig
- 1 vanilla ice cream
- 1/2
- 1
Instructions:
1. Heat oven to 350°F
2. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
3. In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon; pour into baking dish.
4. In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed.
5. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny).
6. Pour over brownie batter.
7. Swirl mixtures slightly with a spoon or tip of knife for marbled design.
8. Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
9. Warm jar of fudge topping as directed on label.
10. Pour evenly over cake, spreading to cover if necessary.
11. Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs.
12. Serve with ice cream if desired.
Title: Bread and Butter Pudding With Caramel Sauce
Ingredients:
- 3/4 unsalted butter
- 20 granulated sugar
- 2 granulated sugar
- 2 cinnamon
- 1/2 vanilla beans
- 1 vanilla extract
- 6 eggs
- 6 salt
- 4 butter
- 1/2 granulated sugar
- 1/4 half and half milk
- 1 1/3
- 2 1/2
Instructions:
1. Preheat the broiler.
2. Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
3. Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
4. Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the centre.
5. Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
6. Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
7. Note: If using extract, do not put it in the milk here, scald the milk alone.
8. In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
9. With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
10. With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches.
11. Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
12. Sauce-- Put butter in a pot, and pour in the sugar.
13. DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
14. Stir when mixture is a nice brown colour and bubbling.
15. Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
16. To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.