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How To make Grand Marnier Flan Cake
1 c Sugar
4 Egg yolks
2 Eggs
14 oz Sweetened condensed milk
3/4 c Half and half
1 ts Grated orange peel
1/4 c Grand Marnier
Cake batter Fresh fruit in season
CAKE BATTER:
3/4 c Sifted cake flour
1/2 c Sugar
1 ts Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Grand Marnier
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tartar
RUM GLAZE:
pt Syrup 2 tb Sugar
1 tb Cornstarch
1 tb Dark rum
1 tb Butter
Caramalize 1/2 cup sugar in heavy skillet or saucepan. Quickly pour into 3-quart oval shaped baking dish, covering bottom evenly. In bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar, condensed milk, half and half, orange peel and 1 tablespoon Grand Marnier. Turn into caramel-lined dish. Prepare Cake Batter. Gently spoon over flan mixture. Place dish in larger pan and pour in hot (not boiling) water to come half-way up sides of baking dish. Bake at 325F for 1 hour or until cake is done. Cool on rack. Spoon over remaining 3 tablespoons liqueur. Chill, Covered, until ready to serve. Invert onto serving platter and garnish with berries, oranges or other fresh fruit. Makes 10 to 12 servings. Sift together flour, 1/4 cup sugar, baking powder and salt in small bowl. Make well in center and add yolks, oil, liqueur and orange juice. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff, but not dry. Gently fold batter into whites. Blend reserved pineapple syrup, sugar, cornstarch and rum in small saucepan. Heat to boiling until thickened and clear. Stir in butter. Cool for 5 minutes. Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991
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How to make the best Creme Caramel-Steaming method
Hello Foodies,
In this video I am showing you how to make the Crème Caramel ever. This classic dessert is always a winner. I am Steaming my crème caramel using a top stove steamer method that allows me to save time. Check it out
Let’s get in the kitchen and cook away
Frenchy
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Grand Marnier Souffle Recipe - Classic Orange Souffle- Valentine's Day Dessert Special
Learn how to make a Grand Marnier Souffle Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Grand Marnier Souffle recipe!
Easy and Amazing Creme Brulee Recipe | Preppy Kitchen
Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time. Did I mention that how satisfying it is to crack into that sugar topping?!?!?
RECIPE:
With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.
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Creme Caramel | Romantic Dessert For Two | Caramel Pudding| Easy Flan recipe|Classic French Desserts
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In classic French desserts, Creme caramel is without a doubt one of the most elegant. When you want to make a dessert to impress, this caramel pudding is your best bet. This romantic dessert for two is not only stylish but also very easy to make and will be loved by all!
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Makes enough for 3, 5 oz ramekins(correction)
-For the caramel:
Sugar – ½ Cup
Water – ¼ Cup
-For the pudding:
Egg yolks – 2 (large)
Egg – 1 (large)
Sugar – ¼ Cup
Vanilla Essence – 1 Tsp
Milk – 1 Cup
*Notes*
- CAUTION! Be very careful while dealing with caramel and under no circumstance be tempted to touch it! Caramel is extremely hot so work cautiously and be safe????
- The ramekins should have at least 1-inch gap between them in the baking pan to allow enough water to be present for even cooking.
- You will know that it’s done when it looks firm on the sides but is still a little jiggly in the center when you tap the edge of the ramekin.
- Best to make it the night before so it has enough time to chill in the refrigerator????
- If you have to make on the same day make sure to refrigerate it at least 6 hours to give it time to develop flavor!
Do make this recipe and share it with your loved ones. Like the video and comment down below! And of course, subscribe to stay updated!
Happy Baking????
Frozen Souffle Dessert Recipe - Grand Marnier Soufflé Glacé
Frozen souffle recipe with text and photo instructions, in both American and metric measures.
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
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