Type what you have

Ingredients

• ✓ brown sugar
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• thyme
• port wine
• beef stock
• bread
• swiss cheese
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ brown sugar
• butter
• sugar pumpkin
• curry powder
• chicken broth
• pumpkin seed oil
• sour cream
• pumpkin seed

Instructions

1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Ingredients

• ✓ brown sugar
• sweet potato
• chicken broth
• salt
• nutmeg
• black pepper
• cayenne pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2. 2 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3. 3 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4. 4 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

By ZOEMC

Ingredients

• ✓ brown sugar
• instant ramen noodles
• butter
• garlic
• red chili flake
• soy sauce
• pasta water
• egg
• everything bagel seasoning
• green onion

Instructions

1. 1 Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.
3. 3 Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.
4. 4 Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.

By Sara Haas, RDN, LDN

Ingredients

• ✓ brown sugar
• andouille sausage
• butter
• onion
• pumpkin puree
• thyme
• chicken stock
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ brown sugar
• ground beef
• green bell pepper
• tomato sauce
• tomato
• beef bouillon cube
• salt
• black pepper
• soy sauce
• white rice

Instructions

1. 1 Brown beef in a Dutch oven over medium high heat until browned; drain off any fat.
2. 2 Add green pepper and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, black pepper, and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

By Holly

Ingredients

• ✓ brown sugar
• pork loin
• shrimp
• rice wine
• soy sauce
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ brown sugar
• butter
• cinnamon
• whole wheat bread
• butter
• onion
• chicken broth
• pumpkin puree
• salt
• cinnamon
• ginger
• black pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine 3 tablespoons softened butter, brown sugar, and ¼ teaspoon cinnamon in a small bowl; spread over 1 side each bread slice. Place bread slices, buttered-sides up, on a baking sheet.
3. 3 Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Cut each bread slice into 8 small triangles or squares. Set croutons aside.
4. 4 Melt 2 tablespoons butter in a medium saucepan. Add onion; cook until tender. Stir in 1 can broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. 5 Fill blender or the bowl of a food processor halfway with broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining broth mixture.
6. 6 Stir remaining 1 can broth, pumpkin purée, salt, ¼ teaspoon cinnamon, ginger, and black pepper into puréed broth mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. 7 Stir in cream and heat through; do not boil. Divide soup among serving bowls; top with croutons.

By Thomas

Ingredients

• ✓ brown sugar
• butter
• almond
• vegetable broth
• butternut squash
• carrot
• onion
• garlic
• water
• worcestershire sauce
• cinnamon
• chili powder
• salt

Instructions

1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Ingredients

• ✓ brown sugar
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ brown sugar
• butternut squash
• onion
• garlic
• vegetable broth
• bay leaf
• curry powder
• oregano
• cinnamon
• nutmeg
• salt
• pepper
• yogurt
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince

Ingredients

• ✓ brown sugar
• butter
• cinnamon
• five-spice powder
• acorn squash
• butter
• onion
• celery
• red bell pepper
• garlic
• seafood stock
• heavy cream
• basil
• nutmeg
• sea salt
• white pepper
• crawfish tail

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Ingredients

• ✓ brown sugar
• oil
• round steak
• onion powder
• garlic powder
• onion
• beef broth
• soy sauce
• ginger
• sriracha hot sauce
• rice noodle
• carrot
• cabbage
• green bell pepper
• red bell pepper
• celery

Instructions

1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Ingredients

• ✓ brown sugar
• vegetable oil
• ginger
• red curry paste
• lemongrass
• chicken broth
• fish sauce
• coconut milk
• shiitake mushroom
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ brown sugar
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ brown sugar
• small shell pasta
• black pepper
• olive oil
• molasses
• chicken soup base
• ketchup
• celery
• tomato puree
• paprika
• chili powder
• mustard powder
• thyme
• bay leaf
• garlic
• onion flakes
• parsley
• ham bone
• water
• navy bean

Instructions

1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill

Ingredients

• ✓ brown sugar
• sugar
• heavy cream

Instructions

1. 1 In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
2. 2 Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

By LaMammaDi

Ingredients

• ✓ brown sugar
• peach
• strawberry
• orange juice

Instructions

1. 1 Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

By Allrecipes Member

Ingredients

• ✓ brown sugar
• sour cream
• brandy
• heavy cream
• sugar
• strawberry

Instructions

1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Ingredients

• ✓ brown sugar
• applesauce
• ketchup
• lemon juice
• salt
• black pepper
• paprika
• garlic salt
• cinnamon

Instructions

1. 1 In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

By GYPSIE8

Ingredients

• ✓ brown sugar
• all-purpose flour
• almond
• butter
• corn syrup
• almond extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups.
2. 2 Whisk together the flour and almonds in a bowl; set aside.
3. 3 Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle.
4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.

By Jocelyn

Ingredients

• ✓ brown sugar
• all-purpose flour
• evaporated milk
• butter
• salt
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
3. 3 Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

By Suzanne

Ingredients

• ✓ brown sugar
• egg yolk
• white sugar
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. 3 Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
4. 4 Whisk cream into egg yolk mixture; beat until combined.
5. 5 Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. 6 Pour into a shallow heat-proof dish or individual ramekins.
7. 7 Bake in the preheated oven until custard is set but still slightly jiggly, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
8. 8 Turn the oven to broil.
9. 9 Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
10. 10 Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
11. 11 Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

By Karen

Ingredients

• ✓ brown sugar
• butter
• egg
• vanilla extract
• salt
• all-purpose flour
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
2. 2 Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
3. 3 Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

By CTREYNARD

Ingredients

• ✓ brown sugar
• orange juice
• white sugar
• vanilla extract
• cinnamon
• pear
• walnut

Instructions

1. 1 Combine orange juice, brown sugar, white sugar, vanilla extract, and cinnamon in a large saucepan over medium heat; bring to a boil, stirring until sugar dissolved. Place pears into syrup, cover, and simmer 1 hour and 15 minutes, flipping pears twice and spooning sauce over pears every 10 minutes.
2. 2 Transfer pears to individual serving dishes. Continue cooking syrup, stirring often, until thickened, about 15 minutes, then stir in walnuts. Pour sauce over pears.

By ladyngetal

Ingredients

• ✓ brown sugar
• cranberry
• orange juice
• red wine
• cinnamon stick
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ brown sugar
• egg yolk
• white sugar
• vanilla extract
• heavy cream
• white sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
2. 2 Whisk egg yolks, 1/4 white sugar, and vanilla together in a heatproof bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; gradually whisk hot cream into egg yolk mixture (a little at a time to prevent the mixture from scrambling), whisking continuously until combined.
3. 3 Bring a couple of inches of water to a simmer in a saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler. Cook, gently stirring with a wooden spoon, until cream mixture thickens enough to easily coat the back of the spoon.
4. 4 Pour hot cream into a heat-proof baking dish or individual ramekins set on a rimmed baking sheet. Place in the preheated oven; bake until mixture sets but has a slight jiggle, about 20 to 30 minutes.
5. 5 Chill in the refrigerator for 2 hours.
6. 6 To make the topping: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème brûlée.
7. 7 Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.

By Bobo

Ingredients

• ✓ brown sugar
• macadamia nut
• white sugar
• whipping cream
• white chocolate
• egg yolk
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
3. 3 In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
4. 4 Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
5. 5 Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
6. 6 Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.

By Sandy

Ingredients

• ✓ brown sugar
• cooking spray
• rolled oat
• all-purpose flour
• butter
• red delicious apple
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
2. 2 Mix together oats, brown sugar, flour, and melted butter in a large bowl until crumbly. Spread 1/2 of the oat mixture into the bottom of the prepared baking dish and press firmly to form a crust. Arrange apple slices over crust.
3. 3 Mix together white sugar and cinnamon in a medium bowl; sprinkle over apples. Crumble remaining oat mixture on top.
4. 4 Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.

By The Biker Baker

Ingredients

• ✓ brown sugar
• ✓ brown sugar
• egg
• all-purpose flour
• salt
• milk
• vanilla extract
• butter
• water
• apple
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make custard: Mix eggs and brown sugar in a large bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla and set aside to rest.
3. 3 Prepare apples: Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl the skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
4. 4 Stir custard and pour over apples in the skillet.
5. 5 Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

By Yoly