Recipe please!?!
I need a recipe as a dessert that includes eggs!.!.!.the dish have to be prepared in 3hours
Thanks in advanceWww@FoodAQ@Com
Thanks in advanceWww@FoodAQ@Com
Answers:
This is easy and you can put a topping on it like syrup or fruit!.
Portuguese Custard Tarts
A rich egg custard poured into individual pastry-lined muffin cups and baked!.
Prep Time: 20m
Cook Time: 20m
Ready in: 40m
Yield: 12 tarts
Ingredients
1 cup milk
3 tablespoons cornstarch
1/2 vanilla bean
1 cup white sugar
6 egg yolks
1 (17!.5 ounce) package frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C!.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry!.
In a saucepan, combine milk, cornstarch, sugar and vanilla!. Cook, stirring constantly, until mixture thickens!. Place egg yolks in a medium bowl!. Slowly whisk 1/2 cup of hot milk mixture into egg yolks!. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly!. Cook, stirring constantly, for 5 minutes, or until thickened!. Remove vanilla bean!.
Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 339 cal Total Fat: 18!.5 g Cholesterol: 108 mg
Sodium: 116 mg Carbohydrates: 38!.6 g Fiber: 0!.6 g
Protein: 5!.1 gWww@FoodAQ@Com
Portuguese Custard Tarts
A rich egg custard poured into individual pastry-lined muffin cups and baked!.
Prep Time: 20m
Cook Time: 20m
Ready in: 40m
Yield: 12 tarts
Ingredients
1 cup milk
3 tablespoons cornstarch
1/2 vanilla bean
1 cup white sugar
6 egg yolks
1 (17!.5 ounce) package frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C!.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry!.
In a saucepan, combine milk, cornstarch, sugar and vanilla!. Cook, stirring constantly, until mixture thickens!. Place egg yolks in a medium bowl!. Slowly whisk 1/2 cup of hot milk mixture into egg yolks!. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly!. Cook, stirring constantly, for 5 minutes, or until thickened!. Remove vanilla bean!.
Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 339 cal Total Fat: 18!.5 g Cholesterol: 108 mg
Sodium: 116 mg Carbohydrates: 38!.6 g Fiber: 0!.6 g
Protein: 5!.1 gWww@FoodAQ@Com
Flan
Ingredients1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water
3 large eggs
2 large yolks
7 tablespoons sugar
PreparationPosition rack in center of oven and preheat to 350°F!. Combine cream, milk and salt in heavy medium saucepan!. Scrape seeds from vanilla bean into cream mixture; add bean!. Bring to simmer over medium heat!. Remove from heat and let steep 30 minutes!.
Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan!. Stir over low heat until sugar dissolves!. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes!. Quickly pour caramel into six 3/4-cup ramekins or custard cups!. Using oven mitts as aid, immediately tilt each ramekin to coat sides!. Set ramekins into 13x9x2-inch baking pan!.
Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended!. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam!. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins)!. Pour enough hot water into baking pan to come halfway up sides of ramekins!.
Bake until centers of flans are gently set, about 40 minutes!. Transfer flans to rack and cool!. Chill until cold, about 2 hours!. Cover and chill overnight!. (Can be made 2 days ahead!.)
To serve, run small sharp knife around flan to loosen!. Turn over onto plate!. Shake gently to release flan!. Carefully lift off ramekin allowing caramel syrup to run over flan!. Repeat with remaining flans and serve!.Www@FoodAQ@Com
Ingredients1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water
3 large eggs
2 large yolks
7 tablespoons sugar
PreparationPosition rack in center of oven and preheat to 350°F!. Combine cream, milk and salt in heavy medium saucepan!. Scrape seeds from vanilla bean into cream mixture; add bean!. Bring to simmer over medium heat!. Remove from heat and let steep 30 minutes!.
Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan!. Stir over low heat until sugar dissolves!. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes!. Quickly pour caramel into six 3/4-cup ramekins or custard cups!. Using oven mitts as aid, immediately tilt each ramekin to coat sides!. Set ramekins into 13x9x2-inch baking pan!.
Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended!. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam!. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins)!. Pour enough hot water into baking pan to come halfway up sides of ramekins!.
Bake until centers of flans are gently set, about 40 minutes!. Transfer flans to rack and cool!. Chill until cold, about 2 hours!. Cover and chill overnight!. (Can be made 2 days ahead!.)
To serve, run small sharp knife around flan to loosen!. Turn over onto plate!. Shake gently to release flan!. Carefully lift off ramekin allowing caramel syrup to run over flan!. Repeat with remaining flans and serve!.Www@FoodAQ@Com
EASY BREAD PUDDING
4 slices buttered toast
1 (#2) can peaches
3 eggs, beaten
1/3 c!. sugar
Dash of salt
1/2 tsp!. nutmeg
1 tsp!. vanilla
3 c!. milk
Place toast in bottom of deep baking dish!. Drain peaches and save juice!. Put peaches over top of toast!. Mix other ingredients and 1/2 of peach juice!. Pour over fruit and toast!. Bake 45 minutes at 350 degrees!.Www@FoodAQ@Com
4 slices buttered toast
1 (#2) can peaches
3 eggs, beaten
1/3 c!. sugar
Dash of salt
1/2 tsp!. nutmeg
1 tsp!. vanilla
3 c!. milk
Place toast in bottom of deep baking dish!. Drain peaches and save juice!. Put peaches over top of toast!. Mix other ingredients and 1/2 of peach juice!. Pour over fruit and toast!. Bake 45 minutes at 350 degrees!.Www@FoodAQ@Com
custard pieWww@FoodAQ@Com
Turtle Cheesecake
2 cups OREO Chocolate Cookie Crumbs
6 Tbsp!. butter or margarine, melted
1 bag (14 oz!.) KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp!. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan)!. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan!.
PLACE caramels and milk in small microwavable bowl!. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute!. Stir in pecans!. Pour half of the caramel mixture into crust!. Refrigerate 10 minutes!. Cover and refrigerate remaining caramel mixture for later use!.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended!. Add eggs, 1 at a time, mixing on low speed after each addition just until blended!. Pour over caramel layer in crust!.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set!. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan!. Refrigerate 4 hours or overnight!.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir!. Pour over cheesecake!. Melt chocolate as directed on package; drizzle over cheesecake!. Store leftover cheesecake in refrigerator
----------
Cheesecake
INGREDIENTS:
1 1/2 cups graham cracker
crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream
cheese, softened 5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together!. Press mixture into the bottom of one 9 or 10 inch springform pan!.
3!. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth!. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream!. Blend until smooth!. Pour batter into prepared pan!.
4!. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set!. Let cheesecake cool, then refrigerate!.
--------
Caramel Pecan Cheesecake
Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, 1 slice each
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp!. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp!. vanilla
3 eggs
1 square BAKER'S Semi-Sweet Baking Chocolate
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan!.
PLACE caramels and milk in small microwavable bowl!. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute!. Stir in pecans!. Reserve 1/2 cup of the caramel mixture for topping!. Drizzle remaining caramel mixture evenly onto bottom of crust!. Refrigerate 10 minutes!.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended!. Add eggs, 1 at a time, mixing on low speed after each addition just until blended!. Pour over caramel mixture in crust!.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set!. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan!. Refrigerate 4 hours or overnight!.
TOP with reserved caramel mixture just before serving!. Melt chocolate as directed on package; drizzle over cheesecake!. Store leftover cheesecake in refrigerator
-------
Cheesecake
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1!. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside!.
2!. Cheesecake: All above ingredients should be at room temperature before your begin!.
3!. Start by beating the cream cheese until light and fluffy!.
4!. Keep the mixer on a low setting throughout the beating and mixing process!.
5!. Add the sugar a little at a time and continue beating until creamy!.
6!. Add one egg at a time and beat after each egg!.
7!. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well!.
8!. Add the sour cream last and beat well!.
9!. Pour cream cheese into the spring pan!.
10!. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes!.
11!. When time is up, prop open oven door and leave in oven for one hour!.
12!. After one hour, remove from oven!.
13!. Let cool enough before the cheesecake is put into the refrigerator for 24 hours!.
14!. A cheesecake should season!.
15!. The wait is worth it!.
16!. The flavor ripens and becomes enriched
-------
New York Cheesecake
Pastry:
1 cup all purpose flour
? cup sugar
1 t grated lemon rind
? t vanilla
1 egg yolk
1 stick butter softened
Mix all ingredients by hand until well blended!. Use a little cold water if necessary to make workable dough!. Chill 1 hour!.
Filling:
2? pounds cream cheese at room temperature
1? cups sugar
? t vanilla
3 T flour
5 eggs
1? t grated lemon rinds
? cup heavy cream
Mix all ingredients with mixer adding eggs one at a time!. Beat until mixture is extremely smooth!. Use 9” spring form pan!. Butter bottom and side!. Use about ? of chilled dough and roll to about ?” thick to fit bottom of pan!. Bake at 400° for 15 minutes!. Remove and cool!. Place top of pan on bottom!. Roll remaining dough and fit around sides!. Press so that sides are covered!. Pour in cheese mixture!. Bake at 500° and continue baking 1 hour!. Let cool gradually!. Remove pan sides to serve
------
The Cheesecake Factory Pumpkin Cheesecake
1? hours 40 min prep
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1!.Preheat oven to 350 degrees F!.
2!.Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl!.
3!.Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste!.
4!.Keep it crumbly!.
5!.Put foil partway up the outside part of an 8-inch springform pan!.
6!.Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan!.
7!.You don't want the crust to form all of the way up the back of each slice of cheesecake!.
8!.Bake the crust for 5 minutes, then set aside until you are ready to fill it!.
9!.In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla!.
10!.Mix with an electric mixer until smooth!.
11!.Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy!.
12!.Pour the filling into the pan!.
13!.Bake for 60-70 minutes!.
14!.The top will turn a bit darker at this point!.
15!.Remove from the oven and allow the cheesecake to cool!.
16!.When the cheesecake has come to room temperature, put it into the refrigerator!.
17!.When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces!.
18!.Serve with a generous portion of whipped cream on top!.Www@FoodAQ@Com
2 cups OREO Chocolate Cookie Crumbs
6 Tbsp!. butter or margarine, melted
1 bag (14 oz!.) KRAFT Caramels
1/2 cup milk
1 cup PLANTERS Pecan Pieces
3 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp!. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan)!. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan!.
PLACE caramels and milk in small microwavable bowl!. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute!. Stir in pecans!. Pour half of the caramel mixture into crust!. Refrigerate 10 minutes!. Cover and refrigerate remaining caramel mixture for later use!.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended!. Add eggs, 1 at a time, mixing on low speed after each addition just until blended!. Pour over caramel layer in crust!.
BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set!. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan!. Refrigerate 4 hours or overnight!.
MICROWAVE reserved caramel mixture on HIGH 1 minute; stir!. Pour over cheesecake!. Melt chocolate as directed on package; drizzle over cheesecake!. Store leftover cheesecake in refrigerator
----------
Cheesecake
INGREDIENTS:
1 1/2 cups graham cracker
crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream
cheese, softened 5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
DIRECTIONS:
1!. Preheat oven to 400 degrees F (200 degrees C)!.
2!. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together!. Press mixture into the bottom of one 9 or 10 inch springform pan!.
3!. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth!. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream!. Blend until smooth!. Pour batter into prepared pan!.
4!. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set!. Let cheesecake cool, then refrigerate!.
--------
Caramel Pecan Cheesecake
Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, 1 slice each
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp!. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp!. vanilla
3 eggs
1 square BAKER'S Semi-Sweet Baking Chocolate
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan!.
PLACE caramels and milk in small microwavable bowl!. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute!. Stir in pecans!. Reserve 1/2 cup of the caramel mixture for topping!. Drizzle remaining caramel mixture evenly onto bottom of crust!. Refrigerate 10 minutes!.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended!. Add eggs, 1 at a time, mixing on low speed after each addition just until blended!. Pour over caramel mixture in crust!.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set!. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan!. Refrigerate 4 hours or overnight!.
TOP with reserved caramel mixture just before serving!. Melt chocolate as directed on package; drizzle over cheesecake!. Store leftover cheesecake in refrigerator
-------
Cheesecake
crust
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1!. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside!.
2!. Cheesecake: All above ingredients should be at room temperature before your begin!.
3!. Start by beating the cream cheese until light and fluffy!.
4!. Keep the mixer on a low setting throughout the beating and mixing process!.
5!. Add the sugar a little at a time and continue beating until creamy!.
6!. Add one egg at a time and beat after each egg!.
7!. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well!.
8!. Add the sour cream last and beat well!.
9!. Pour cream cheese into the spring pan!.
10!. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes!.
11!. When time is up, prop open oven door and leave in oven for one hour!.
12!. After one hour, remove from oven!.
13!. Let cool enough before the cheesecake is put into the refrigerator for 24 hours!.
14!. A cheesecake should season!.
15!. The wait is worth it!.
16!. The flavor ripens and becomes enriched
-------
New York Cheesecake
Pastry:
1 cup all purpose flour
? cup sugar
1 t grated lemon rind
? t vanilla
1 egg yolk
1 stick butter softened
Mix all ingredients by hand until well blended!. Use a little cold water if necessary to make workable dough!. Chill 1 hour!.
Filling:
2? pounds cream cheese at room temperature
1? cups sugar
? t vanilla
3 T flour
5 eggs
1? t grated lemon rinds
? cup heavy cream
Mix all ingredients with mixer adding eggs one at a time!. Beat until mixture is extremely smooth!. Use 9” spring form pan!. Butter bottom and side!. Use about ? of chilled dough and roll to about ?” thick to fit bottom of pan!. Bake at 400° for 15 minutes!. Remove and cool!. Place top of pan on bottom!. Roll remaining dough and fit around sides!. Press so that sides are covered!. Pour in cheese mixture!. Bake at 500° and continue baking 1 hour!. Let cool gradually!. Remove pan sides to serve
------
The Cheesecake Factory Pumpkin Cheesecake
1? hours 40 min prep
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1!.Preheat oven to 350 degrees F!.
2!.Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl!.
3!.Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste!.
4!.Keep it crumbly!.
5!.Put foil partway up the outside part of an 8-inch springform pan!.
6!.Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan!.
7!.You don't want the crust to form all of the way up the back of each slice of cheesecake!.
8!.Bake the crust for 5 minutes, then set aside until you are ready to fill it!.
9!.In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla!.
10!.Mix with an electric mixer until smooth!.
11!.Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy!.
12!.Pour the filling into the pan!.
13!.Bake for 60-70 minutes!.
14!.The top will turn a bit darker at this point!.
15!.Remove from the oven and allow the cheesecake to cool!.
16!.When the cheesecake has come to room temperature, put it into the refrigerator!.
17!.When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces!.
18!.Serve with a generous portion of whipped cream on top!.Www@FoodAQ@Com