Food recipes
Peanut Butter Creme Caramel
Peanut Butter Creme Caramel Ingredients: sugars, granulated water, bottled, generic cream, whipped, cream topping, pressurized milk, buttermilk, fluid, cultured, lowfat peanut butter, smooth style, without salt egg su...
Peanut Butter Creme Caramel
Ingredients:
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
peanut butter, smooth style, without salt
egg substitute, powder
Directions:
In small saucepan,combine 3/4 cup sugar,water,and cream of tarter.
Stirring constantly,cook over medium-low heat until sugar dissolves.
Increase heat to medium,bring to boil.
Cook 10-15 minutes without stirring until mixture is deep golden brown.
Remove from heat and pour into a 8 inch round cake pan,tilting to coat bottom.
Preheat oven to 325 degrees.
Combine milk and peanut butter in medium saucepan.
Whisking constantly,cook over medium heat until heated through and smooth,remove from heat.
Combine egg substitute and 1/2 cup sugar in bowl,whisk until blended.
Gradually add milk mixture to egg mixture,stirring well.
Pour over carmelized sugar in cake oan.
Place in 9x13 baking pan.
Add hot water to baking pan to come halfway up sides of cake pan.
Bake 1 hour or until knife inserted in center comes out clean.
Transfer cake pan to wire rack to cool.
Cover and chill overnight.
Unmold onto serving plate.
Ingredients:
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
peanut butter, smooth style, without salt
egg substitute, powder
Directions:
In small saucepan,combine 3/4 cup sugar,water,and cream of tarter.
Stirring constantly,cook over medium-low heat until sugar dissolves.
Increase heat to medium,bring to boil.
Cook 10-15 minutes without stirring until mixture is deep golden brown.
Remove from heat and pour into a 8 inch round cake pan,tilting to coat bottom.
Preheat oven to 325 degrees.
Combine milk and peanut butter in medium saucepan.
Whisking constantly,cook over medium heat until heated through and smooth,remove from heat.
Combine egg substitute and 1/2 cup sugar in bowl,whisk until blended.
Gradually add milk mixture to egg mixture,stirring well.
Pour over carmelized sugar in cake oan.
Place in 9x13 baking pan.
Add hot water to baking pan to come halfway up sides of cake pan.
Bake 1 hour or until knife inserted in center comes out clean.
Transfer cake pan to wire rack to cool.
Cover and chill overnight.
Unmold onto serving plate.