Type what you have

Ingredients

• ✓ milk
• whipped topping
• vanilla pudding mix
• graham cracker
• chocolate frosting

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk, whipped topping, and pudding mix together in a medium bowl until well combined.
3. 3 Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking pan.
4. 4 Evenly spread half of the pudding mixture over the crackers; top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Cover and refrigerate for 30 minutes.
5. 5 Spread frosting over the chilled cake up to the edges of the pan. Cover again and chill for at least 3 ½ hours before serving.
6. 6 Enjoy!

By Cathy Gordon

Ingredients

• ✓ milk
• miniature marshmallow
• milk chocolate
• heavy cream
• pie shell

Instructions

1. 1 Heat marshmallows, bar chocolate, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Cool completely.
2. 2 Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture into whipped cream until well combined. Pour into pie shell. Refrigerate until set, about 3 hours.

By cookerboy2222

Ingredients

• ✓ milk
• heavy cream
• confectioners sugar
• egg white
• vanilla extract

Instructions

1. 1 Mix heavy cream with milk and beat until stiff. Fold in sugar, beaten egg white, and vanilla. Gently mix until all sugar is incorporated.

By Kit Gay

Ingredients

• ✓ milk
• white sugar
• cornstarch
• salt
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

By cap5258

Ingredients

• ✓ milk
• egg
• white sugar
• salt
• vanilla extract

Instructions

1. 1 Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
2. 2 In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
3. 3 Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.

By SUE WILLIAMS

Ingredients

• ✓ milk
• egg
• all-purpose flour
• butter
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth.
3. 3 Heat a medium skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.
4. 4 Using a serving spoon or small ladle, spoon about 3 tablespoons crêpe batter onto the hot pan, tilting the pan to evenly coat the bottom surface.
5. 5 Cook until golden brown, 1 to 2 minutes per side.
6. 6 Serve warm and enjoy!

By Ann

Ingredients

• ✓ milk
• heavy cream
• white sugar
• salt
• vanilla bean
• egg yolk
• white sugar

Instructions

1. 1 Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
2. 2 Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
3. 3 Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
4. 4 Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
6. 6 Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

By Jill LeClerc Thompson

Ingredients

• ✓ milk
• cream cheese
• white sugar
• cinnamon
• puff pastry shell
• turbinado sugar
• blackberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
2. 2 Combine cream cheese, sugar, and cinnamon in a bowl; set aside.
3. 3 Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.
4. 4 Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.
5. 5 Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.
6. 6 Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

By tovlakas

Ingredients

• ✓ milk
• white sugar
• egg yolk
• egg
• white sugar
• cornstarch
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
3. 3 Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
4. 4 Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
5. 5 Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
6. 6 When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.
7. 7 Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

By CHRISTINIBEANIE

Ingredients

• ✓ milk
• bitter chocolate
• butter
• white sugar
• cornstarch
• salt
• vanilla extract

Instructions

1. 1 Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
2. 2 Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens, about 1 minute more. Return the saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
3. 3 Remove the saucepan from heat and stir in vanilla. Cool in the refrigerator, about 3 hours to overnight before serving.

By mark b

Ingredients

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

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

• ✓ milk
• butter
• white sugar
• flour
• salt
• egg
• vanilla extract
• cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.
3. 3 Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.
4. 4 Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

By John Mitzewich

Ingredients

• ✓ milk
• white sugar
• whole wheat flour
• egg
• vanilla extract
• thyme
• black pepper
• salt
• blackberry
• peach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
2. 2 Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
3. 3 Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
4. 4 Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

By John Mitzewich

Ingredients

• ✓ milk
• vanilla pudding mix
• heavy cream
• butter
• water
• salt
• all-purpose flour
• egg

Instructions

1. 1 Mix vanilla instant pudding mix, cream, and milk together in a bowl. Cover and refrigerate to set.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bring water and butter to a rolling boil in a large pot.
4. 4 Stir in flour and salt until the mixture forms a ball.
5. 5 Transfer dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
6. 6 Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
7. 7 Bake in the preheated oven until puffs are golden brown and centers are dry, about 20 to 25 minutes. Let puffs cool.
8. 8 When puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
9. 9 Enjoy!

By Shellie Wendel

Ingredients

• ✓ milk
• butter
• blackberry
• egg
• all-purpose flour
• white sugar
• salt
• brown sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.
2. 2 Add blackberries to the prepared baking dish.
3. 3 Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.
4. 4 Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.

By prinzessin

Ingredients

• ✓ milk
• all-purpose flour
• white sugar
• baking powder
• salt
• margarine
• maple syrup
• water

Instructions

1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Ingredients

• ✓ milk
• cream
• vanilla bean
• salt
• jasmati rice
• egg
• egg yolk
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
2. 2 Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
3. 3 Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
4. 4 Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
5. 5 Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
6. 6 When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.

By Rice Select

Ingredients

• ✓ milk
• all-purpose flour
• buckwheat flour
• white sugar
• baking powder
• salt
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine; beat until batter is smooth. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

By Casper Furlong

Ingredients

• ✓ milk
• egg
• egg yolk
• sugar
• all-purpose flour
• baking powder
• butter
• frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. 2 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
4. 4 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
5. 5 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

By courtney

Ingredients

• ✓ milk
• ✓ milk
• all-purpose flour
• white sugar
• white sugar
• egg
• butter
• lemon juice
• raspberry
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour and ¼ cup plus 2 tablespoons sugar together in a bowl; whisk in eggs and butter. Whisk in ¼ cup plus 2 tablespoons milk and lemon juice until batter is smooth, about 3 minutes.
3. 3 Pour batter into a 9-inch oval or round baking dish; scatter raspberries on top.
4. 4 Bake in the preheated oven until puffy and golden, about 30 minutes. Cool, about 15 minutes. Dust with confectioners' sugar.

By Janene Yothers Groff

Ingredients

• ✓ milk
• water
• gelatin
• egg yolk
• white sugar
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 Stir together cold water and gelatin in a small bowl; set aside to soften.
2. 2 Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
3. 3 Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.
4. 4 Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.

By carol

Ingredients

• ✓ milk
• egg
• egg yolk
• white sugar
• cornstarch
• salt
• vanilla bean
• butter

Instructions

1. 1 Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
2. 2 Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
3. 3 Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

By John Mitzewich

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• sugar
• margarine
• egg
• water
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Sift flour and baking powder into a small bowl.
3. 3 Beat sugar, 1/4 cup margarine, and egg in a large bowl with an electric mixer until smooth. Add flour mixture in two batches, alternating with milk, stirring batter briefly after each addition just to combine. Pour into the prepared dish.
4. 4 Bring water to a boil in a saucepan. Stir in brown sugar, remaining 1/4 cup margarine, and vanilla. Return to a boil and cook for 2 minutes. Pour sauce over batter.
5. 5 Bake in the preheated oven until the center is set, about 45 minutes.

By Burgz

Ingredients

• ✓ milk
• all-purpose flour
• white sugar
• baking powder
• raisin
• brown sugar
• water
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
3. 3 Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
4. 4 Bake in the preheated oven for 30 minutes. Serve warm.

By Holly Liddiard

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• white sugar
• vegetable oil
• egg
• brown sugar
• water
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
2. 2 Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
3. 3 Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

By Basking

Ingredients

• ✓ milk
• vanilla bean
• butter
• cherry
• all-purpose flour
• salt
• white sugar
• egg
• heavy cream
• white sugar

Instructions

1. 1 Combine milk and vanilla bean in a pot and steep for at least 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
3. 3 Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
4. 4 Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
5. 5 Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

By Narno

Ingredients

• ✓ milk
• blueberry
• egg
• egg yolk
• sugar
• vanilla extract
• all-purpose flour
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Arrange blueberries in the prepared baking dish. Set aside.
3. 3 Whisk eggs and egg yolk together in a large bowl until light and fluffy; whisk in white sugar until mixture thickens. Whisk in milk and vanilla until well combined. Whisk in flour and salt until batter is light and airy. Pour over blueberries to evenly cover.
4. 4 Bake in the preheated oven on the center rack until top is golden and springs back when touched, about 45 minutes. Cool slightly.
5. 5 Cut clafouti into 8 equal pieces; sprinkle with confectioners' sugar. Serve warm.

By Khristin

Ingredients

• ✓ milk
• egg
• egg yolk
• vanilla extract
• flour
• salt
• brown sugar
• pie crust
• whipping cream
• heavy cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
3. 3 Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
4. 4 Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

By CTREYNARD

Ingredients

• ✓ milk
• all-purpose flour
• egg
• water
• salt
• butter
• almond
• heavy cream
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.
2. 2 Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
3. 3 Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.
4. 4 With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
5. 5 Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
6. 6 To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.

By Kevin Ryan

Ingredients

• ✓ milk
• butter
• white sugar
• butter
• all-purpose flour
• orange liqueur
• orange zest
• egg yolk
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
2. 2 Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
3. 3 Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
4. 4 Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
5. 5 Bake in the preheated oven until risen and browned, about 16 minutes.

By John Mitzewich