lumicero/recipes-ing2inst huggingface dataset:
Title: South African Malvapoeding
Ingredients:
- 2 butter
- 1 white vinegar
- 1/2 milk
- 1 eggs
- 2 cake flour
- 1 baking soda
- 1 1/3 salt
- 1 heavy cream
- 1 butter
- 1 white sugar
- 1/2 sherry wine
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a small pan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk.
3. Remove from heat, and set aside.
4. Sift flour, baking soda, and salt together into a separate bowl.
5. Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes.
6. Gradually mix in the apricot jam.
7. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula.
8. Pour batter into a greased, 1 quart oven-proof baking dish.
9. Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
10. Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved.
11. Do not allow the mixture to boil.
12. Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding.
13. Serve hot or cold.
Title: Raisin Toast Bread and Butter Pudding
Ingredients:
- 8 vanilla custard
- 250 eggs
- 2 vanilla essence
- 3 fresh raspberries
- 1 dark chocolate
- 125 butter
- 100
- 4
Instructions:
1. Pre-heat oven (fan-forced) to 160 degrees Celsius.
2. In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
3. Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
4. Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
5. Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
6. Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.
Title: Sugar Free Lemon Ricotta Souffle (South Beach Diet Friendly)
Ingredients:
- 1 part-skim ricotta cheese
- 2 eggs
- 3 Splenda granular
- 2 lemon zest
- 1/2 vanilla extract
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Whisk together all ingredients except egg whites and half of sugar subtitute.
3. Mix egg whites and half of sugar substitute until soft peaks form (approx 2 to 3 minutes).
4. Gently fold egg whites, one-third at a time, into ricotta mixture just until combined.
5. Spoon into ramekins.
6. Bake until souffles have risen and are set and slightly browned (approx 15 minutes).
7. Serve immediately.
Title: Basic Seven Minute Frosting And/Or Peanut Butter Frosting
Ingredients:
- 2 granulated sugar
- 1 1/2 water
- 1/2 white corn syrup
- 1 salt
- 1/2 vanilla
- 1
Instructions:
1. In the top bowl of a double boiler off the heat, combine all the ingredients except the vanilla. Beat the mixture for about 1 minute to mix thoroughly. Rest the bowl over simmering water over medium heat and whisk constantly for 7 minutes, or until frosting shows stiff peaks and has tripled in volume. Lift the pan off the water and whisk vigorously until frosting has cooled and is thick and glossy.
2. NOTE:: Add ½ cup of smooth peanut butter to the finished frosting. This stays at its fluffiest if you first whisk together the peanut butter and about a cup of frosting. Then fold in the rest of the frosting gently with a rubber spatula.
Title: Cappuccino Cups
Ingredients:
- 12 half-and-half
- 1 1/2 milk
- 1/4 brewed coffee
- 1 instant vanilla pudding
- 1/4 ground cinnamon
- 2
- 150
Instructions:
1. Place 1 wafer in bottome of each paper-lined muffin cup.
2. Combine cream, coffee, pudding and cinnamon.
3. Beat with whisk a/b 2 minutes Let stand 5 mins or until slightly thickened.
4. Fold in 3 1/2c prepared dream whip (according to pkg directions).
5. Spoon into muffin cups.
6. Freeze until firm, a/b 6hrs.
7. To serve: remove desserts from paper cups.
8. Place on individual dessert plates.
9. Drizzle with melted chocolate and top each with remaining dream whip.
10. It can be made up to a month ahead and stored in the freezer.
11. Cook time is time in the freezer.
Title: Low Calorie Phyllo "Apple Pie"
Ingredients:
- 1 lemon juice
- 8 granny smith apples
- 4 Splenda granular
- 1 flour
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1 light butter
- 4 phyllo dough
- Cool Whip
Instructions:
1. peel & thinly slice apples.
2. mix with lemon juice.
3. melt butter in fry pan & add apple mixture, cook medium covered for 5-10min stirring often until fork tender.
4. spray 9 x 12 metal pan with butter spray (0 calorie).
5. lay first phyllo sheet (spray with butter spray) then 2nd sheet & spray again.
6. spread cooked apples on top of 2nd sheet.
7. crumble flour, spice mixture evenly on top of apples.
8. cover with 2 more sprayed sheets of phyllo dough.
9. bake 425 degrees for 35-40 min watching to be sure top doesn't get too brown.
10. Serve warm with cool whip free.
Title: Crisp Gingersnap Cookies
Ingredients:
- 2 1/2 flour
- 2 baking soda
- 1/2 salt
- 12 unsalted butter
- 2 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 black pepper
- 1/8 cayenne pepper
- 1 1/4 brown sugar
- 1/4 molasses
- 2 fresh ginger
- 1 egg
- 1 granulated sugar
- 1/2
Instructions:
1. Whisk flour, baking soda, and salt together in a bowl.
2. Heat the butter in a 10 inch skillet over medium heat until melted. Lower heat to medium-low and cook the butter is starting to brown(about 2 - 4 minutes). Transfer melted butter to a large bowl and whisk in ground ginger, cinnamon, cloves, black pepper, and cayenne pepper. Allow to cool slightly(about 2 minutes). Whisk in brown sugar, molasses, and finely grated fresh ginger to butter mixture. Whisk in egg and extra yolk. Add in flour and stir until just combined.Cover dough with plastic wrap and refrigerate until firm(about 1 hour).
3. Adjust the racke to upper-middle and lower-middle position and heat to 300 degrees. Line 3 cookie sheets with parchment paper or a light non-stick spray. Place the granulated sugar in a shallow soup dish or pie pan. Take a teaspoon opf the dough, roll it into about a 1 inch ball and roll in the sugar. Then place the dough ball on the cookie sheet(about 20 cookies per sheet).
4. Place the cookie sheet on the upper-middle rack for 2 12 minutes, then rotate the cookie sheet 180 degrees and place on lower-middle rack and add the next cookie sheet on the top rack. Continue rotating the cookie sheets until the dough has been used up. Transfer the cookies to a wire rack to cool, then eat!
Title: Flaky Pie Crust
Ingredients:
- 2 2/3 all-purpose flour
- 2 sugar
- 1/2 salt
- 1/2 shortening
- 1/2 butter
- 1 egg
- 3 cold water
Instructions:
1. Combine flour, salt and sugar in a processor.
2. Using on/off switch, cut in shortening and butter until mixture resembles course meal.
3. Beat egg and water in a small bowl and add to flour mixture.
4. Process until moist clumps form, adding more water by the teaspoon if dough is dry.
5. Gather into a ball and divide in half.
6. Flatten each half into a disk.
7. Wrap in plastic and refridgerate for at least one hour.
8. Can be made upto on day ahead.
9. Keep chilled.
10. Let dough soften slightly at room temperature before rolling.
Title: Croissant Bread Pudding with Brandy Cream Sauce
Ingredients:
- 8 raisins
- 1 3/4 eggs
- 3 sugar
- 3/4 milk
- 1 brandy
- 1 butter
- 2 cinnamon
- 1/4 nutmeg
- 1 vanilla
- 1 salt
- 1 butter
- 1
- 2
- 1
Instructions:
1. Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
2. Grease a 9 X 11" casserole dish.
3. Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
4. Beat the eggs till light, gradually adding the sugar until thick.
5. Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
6. Bake 40 minutes.
7. Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
8. Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
9. Sauce can be made in advance and reheated just before serving.
10. The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.
Title: Chocolate Truffle Cake
Ingredients:
- 2 1/2 2% low-fat milk
- 1 butter
- 8 eggs
- 3 vanilla extract
- 2 all-purpose flour
- 2 2/3 sugar
- 2 baking soda
- 1 salt
- 1/2 butter
- 1 bittersweet chocolate
- 4 confectioners' sugar
- 2 1/2 heavy whipping cream
- 1/2 heavy whipping cream
- 10
- 2/3
Instructions:
1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat, let stand for 10 minutes (mixture will look like hot cocoa).
2. in a large bowl, beat eggs, and vanilla, stir in chocolate mixture until smooth. Combine flour, sugar baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to 3 greased and floured 9 inch round baking pans. Bake at 325 degree F, for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Let cool completely.
3. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioner's sugar and cream until smooth.
4. For ganache, place chocolate in a small bowl, in a small saucepan, bring cream just to a boil, pour over chocolate, whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
5. Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in fridge.
Title: Banana Custard Filling
Ingredients:
- 2 1/2 sugar
- 1/2 all-purpose flour
- 1/4 cornstarch
- 7 milk
- 4 butter
- 1/4 vanilla extract
- 1 bananas
- 9
Instructions:
1. Combine sugar, flour, and cornstarch in a medium mixing bowl.
2. Mix well and set aside. Pour milk into a large saucepan, cook over medium heat until candy thermometer registers 160 degrees.
3. Gradually stir one fourth of the hot milk into yolks, stir into reserved dry ingredients, and add remaining hot milk.
4. Cook stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in butter, vanilla, and bananas.
5. Let cool to room temperature.
Title: Almond Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1/2 flour
- 1 baking powder
- 2 1/2 salt
- 1 1/2 water
- 1/2
- 36
- 1
Instructions:
1. Grease baking sheets; set aside.
2. Mix shortening and sugar in a large bowl until smooth. Add egg, ground almonds and almond extract; mix well.
3. In a medium bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing well. Dough will be stiff.
4. Preheat oven to 350F degrees. Shape dough into 36 small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond half on each ball and flatten with the palm of your hand to a 2-inch cookie.
5. Mix egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze and bake about 20 minutes until golden.
Title: Danish Christmas Rice Pudding
Ingredients:
- 6 cooked white rice
- 1 sugar
- 1/2 salt
- 1/2 eggs
- 2 cinnamon
- 1 nutmeg
- 1 real vanilla extract
- 2 vanilla bean
- cinnamon sticks
Instructions:
1. Preheat oven to 325°F.
2. Put milk, eggs, rice, sugar and salt into baking dish (nice glass cooking bowl or dish) and place in a hot water bath.
3. At the top of custard, add a few dashes of cinnamon, nutmeg, and vanilla extract. Add vanilla bean (if using) and cinnamon stick.
4. Cover and cook 2 1/2 to 3 hours, stirring occasionally. Remove vanilla bean and cinnamon stick after one hour of cooking. Pudding is done when rice is soft and custard is set (a slight jiggle).
5. Remove lid for the last 10 minutes of cooking to give a light golden color.
6. Put an almond in the rice pudding just before serving: According to the old Danish legend, whoever finds the almond at Christmas will have series of lucky adventures.
7. Serve warm or cold with whipped cream.
Title: 5 -Way Fudge Brownies
Ingredients:
- 1/2 butter
- 2 margarine
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 2/3 all-purpose flour
Instructions:
1. Grease a 9x9x2-inch baking pan; set aside. In a medium saucepan melt butter or margarine and chocolate over low heat. Stir in granulated sugar, eggs, and vanilla. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour.
2. Spread batter in prepared pan. Bake in a 350°F oven for 20 minutes. Cool in pan on a wire rack. Spread Chocolate Glaze over the cooled brownies, if desired. Cut into bars. Sprinkle with powdered sugar, if desired. Store in an airtight container at room temperature for up to 3 days.
3. Chocolate Glaze: In a saucepan cook and stir 3 tablespoons butter or margarine, 2 tablespoons unsweeteened cocoa powder, and 2 tablespoons milk until mixture comes to a boil. Remove from heat. Stir in 1-1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla until smooth.
4. Caramel-Nut Brownies: Prepare Five-Way Fudge Brownies as directed, except stir 1/2 cup chopped pecans into the batter before spreading in the prepared pan. Sprinkle batter with 1/2 cup miniature semisweet chocolate pieces. Bake as directed. In a small saucepan combine one 6-1/4-ounce package vanilla caramels and 2 tablespoons milk. Cook and stir over medium-low heat until smooth. Drizzle the caramel atop brownies. Cool completely. Cut into bars.
5. Peanut Butter Brownies: Prepare Five-Way Fudge Brownies as directed. For frosting, in a medium mixing bowl beat 1/4 cup peanut butter until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Beat in 1/4 cup milk and 1 teaspoon vanilla. Gradually beat in about 1/2 cup additional sifted powdered sugar until the frosting is easy to spread. Spread frosting atop brownies and sprinkle with 1/4 cup finely chopped dry-roasted peanuts. Cool completely. Cut into bars.
6. Chocolate Chunk Brownies: Prepare Five-Way Fudge Brownies as directed, except stir in one 2.2-ounce bar milk chocolate, coarsely chopped, and 2 ounces white baking bar, coarsely chopped, into the batter.
7. Creme de Menthe Brownies: Prepare Five-Way Fudge Brownies as directed, except omit vanilla and stir 1/4 teaspoon mint extract into batter. Bake as directed. For frosting, in a medium mixing bowl beat 1/4 cup butter or margarine until fluffy. Gradually add 1 cup sifted powdered sugar. Beat in 2 tablespoons creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop brownies. In a small heavy saucepan melt 1 ounce semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars.
8. Make-Ahead Tip: Prepare any of the brownie variations as directed, except line the pan with foil, extending foil over the edges of the pan. Grease the foil instead of the pan. Continue as directed; bake and cool completely. Do not frost. Using the edges of the foil, lift the uncut brownies out of the pan and place in a freezer container or bag and freeze up to 1 month. Before serving, thaw for 1 hour. Frost and cut as directed.
Title: Tropical S'mores
Ingredients:
- 1/4 papaya
- 1/4 fresh lime juice
- 1 graham crackers
- 4 miniature marshmallow
- 1/2 flaked coconut
- 2
Instructions:
1. In bowl combine pineapple, papaya, and lime juice.
2. Place graham crackers on baking sheet.
3. Top each cracker with marshmallows, fruit mixture, and coconut.
4. Broil 3 inches from heat for 40 seconds or until topping is slightly browned.
5. Serve immediately.
Title: Sugared Rye Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 vanilla
- 1 all-purpose flour
- 1 baking soda
- 1 salt
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine butter, sugar and vanilla, and blend well.
3. Mix in flours, baking soda, salt and orange peel.
4. Form dough into 1" balls and place 2" apart on ungreased cookie sheets.
5. Flatten each ball slightly, using a glass dipped in sugar.
6. Bake until light golden brown, 10-14 minutes.
Title: Delicious Carrot Cake
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1 salt
- 3 carrots
- 1/2 raisins
- 1/2 orange zest
- 1 banana
- 1 fresh ginger
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cardamom
- 4 coconut oil
- 1/4
- 4
Instructions:
1. Preheat oven to 350F (325F if using glass bakeware).
2. Grease a 9 x 9" baking pan very well.
3. Mix wet and dry ingredients separately.
4. Combine wet and dry ingredients evenly.
5. Pour batter into prepared 9 x 9 baking dish (if using muffin pan, line with cupcake papers).
6. Bake for 40 minutes or until bread tests done (if using glass bakeware, bake for 50 minutes or until bread tests done).
Title: Cocoa Sandies..
Ingredients:
- 1 butter
- 1 1/4 powdered sugar
- 1 1/2 vanilla extract
- 1/2 salt
- 1/4 all-purpose flour
- 1 3/4 butter
- 3 water
- 1/3 water
- 1/4 powdered sugar
- 3 salt
- 1 1/2
Instructions:
1. Preheat oven to 350*.
2. In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
3. On a lightly floured surface, roll the dough to about 1/2" thickness.
4. Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
5. Bake the cookies for about 20 minutes or until just firm.
6. Cool slightly on sheet, then transfer them to a wire rack to cool completely.
7. GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
8. To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
9. Place on a wax paper lined rack until the glaze is set.
10. Store the cookies in layer, seperated by waxed paper.
11. In tightly covered container in a cool, but not cold place.
Title: Cappuccino Brownies With Cream Cheese Frosting and Glaze
Ingredients:
- 4 bittersweet chocolate
- 1/2 butter
- 1 instant espresso powder
- 3/4 sugar
- 1 1/2 vanilla
- 2 eggs
- 1/2 flour
- 1/4 salt
- 3/4 walnuts
- 1 butter
- 6 confectioners' sugar
- 1 1/2 vanilla
- 1 cinnamon
- 3/4 - 1 bittersweet chocolate
- 3 butter
- 1 instant espresso powder
- 1/4
- 2 1/4
Instructions:
1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Grease an 8-inch baking pan.
4. To make brownie: in a heavy saucepan melt chocolate and butter with espresso mixture over low heat, stirring until smooth.
5. Remove pan from heat and cool the mixture to lukewarm.
6. When the mixture is lukewarm whisk in sugar and vanilla.
7. Add in eggs whisking well until mixture is glossy and smaooth.
8. Stir in flour and salt just until combined.
9. Stir in walnuts.
10. Transfer the batter to prepared baking dish.
11. Bake for 22-25 minutes, or until a toothpick comes out clean when inserted in the middle.
12. Cool completely before icing.
13. To make frosting: in a bowl with an electric mixer beat the cream cheese and butter until light and fluffy.
14. Add in confectioners sugar, vanilla and cinnamon; beat until well combined.
15. Spread frosting over cooled brownie layer.
16. Chill the brownies for about 1 hour or longer until the frosting is firm.
17. To make glaze: In a double boiler melt the chocolate with butter, add in whipping cream and espresso mixture, whisking until smooth; remove from heat and cool to room temperature.
18. Spread glaze carefully over brownies.
19. Chill the brownies for at least 3 hours.
20. Refrigerate any leftover brownies covered in the fridge for up to 5 days.
Title: Coconut Mango Pudding
Ingredients:
- 2 mangoes
- 1/2 sugar
- 2 cornstarch
- 1 cornstarch
- 1 salt
- 3 eggs
- 13 1/2 coconut milk
Instructions:
1. Blend 1 1/2 cups mango in blender. Reserve remaining 1/2 cup.
2. Combine sugar, cornstarch and salt in a medium sauce pan (non-aluminum).
3. Add eggs and Coconut Milk and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens. If lumps start to form, turn heat to low, and whisk vigorously until smooth. Remove from heat.
4. Gently stir blended mango into pudding. Pour into small custard cups or decorative bowl. Cover and refrigerate until cool. Option: Decorate with toasted coconut & reserved mango before serving -- or just eat them remaining 1/2 cup of mango by your bad self.
Title: Apricot Nectar Cake
Ingredients:
- 1 eggs
- 4 confectioners' sugar
- 1 butter
- 3/4
- 2
- 1/3
Instructions:
1. Put cake mix into bowl and add oil.
2. Add eggs one at a time, beating after each one.
3. Add nectar and beat for 2 min.
4. Bake at 350° for 35-45 min.
5. While still hot, spread sauce on.
6. Punch holes in cake to allow the sauce to go through.
Title: Sauteed Bananas Ice Cream Topping
Ingredients:
- 1/4 butter
- 4 bananas
- 1/4 dark rum
- 3 brown sugar
- 1/4 ground cinnamon
- 4
Instructions:
1. Melt butter in a large skillet over medium-high heat.
2. Add bananas and cook for 1 minute.
3. Stir in rum, brown sugar and cinnamon; simmer 3 to 4 minutes.
4. Server warm over vanilla bean ice cream; top with nuts if desired.
Title: Double Chocolate Pumpkin Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 butter
- 1/2 sugar
- 1/2 eggs
- 2 pumpkin puree
- 1 3/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F.
2. Lightly grease 15 muffin cups.
3. Combine flour, baking powder and baking soda.
4. Beat butter and sugar together until light and creamy.
5. Beat in cocoa mix.
6. Beat in eggs one at a time.
7. Beat in pumpkin and vanilla until well-blended.
8. Stir flour mixture into butter mixture.
9. Stir just until combined.
10. Stir in chips.
11. Spoon batter into muffin cups.
12. Bake for 25-35 minutes, or until a tester comes out clean.
13. These can be frosted or served plain or dusted with powdered sugar.
Title: Tangerine Souffle
Ingredients:
- 3/4 granulated sugar
- 6 eggs
- 1/2 cream of tartar
- 1/2 salt
- 4 tangerines
- 2 unsalted butter
- 2 all-purpose flour
- 1 confectioners' sugar
Instructions:
1. Adjust a shelf in your oven to one of the lower positions. Heat oven to 350°F.
2. Lightly coat a 6 cup souffle dish with nonstick cooking spray. Add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
3. Place egg whites, cream of tartar and salt in a medium-size bowl.
4. Zest 2 tsp of the peel from the tangerines. Juice all of the fruit for 3/4 cup.
5. In a small saucepan, melt butter over medium-high heat. Whisk in flour, then gradually whisk in juice and bring to a boil. Boil 3 minutes; remove from heat. Beat egg yolks in a large bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar until fluffy, about 2 minutes. Whisk in tangerine zest and a spoonful of the thickened juice. Stir in remaining thickened juice from saucepan.
6. With clean beaters, beat whites until foamy. Beat in remaining 1/4 cup sugar until medium-stiff peaks form. Fold half of the whites into the yolk mixture just until combined, then fold in remaining whites. Scrape into prepared dish.
7. Bake at 350° for about 40 minutes, or until souffle is puffed and browned (do not open oven door). Dust top with confectioners’ sugar and serve.