Yvonne Stimie
More ideas from Yvonne
Butterscotch Pot De Crème Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds. In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small ...

Butterscotch Pot De Crème Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds. In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small ...

Mojito cheesecake pops from Sprinkle Bakes - Eat Your Books is an indexing website that helps you find & organize your recipes. Click the "View Complete Recipe" link for the original recipe.

Mojito cheesecake pops from Sprinkle Bakes - Eat Your Books is an indexing website that helps you find & organize your recipes. Click the "View Complete Recipe" link for the original recipe.

Ingredients:  2 8-ounce packages of low-fat cream cheese, softened to room temperature  3/4 cup sugar  3 eggs  1 tsp vanilla  1 Tbsp lemon juice  Dash of lemon zest  Mini Nilla Wafers  1 Can cherry pie filling

Ingredients: 2 8-ounce packages of low-fat cream cheese, softened to room temperature 3/4 cup sugar 3 eggs 1 tsp vanilla 1 Tbsp lemon juice Dash of lemon zest Mini Nilla Wafers 1 Can cherry pie filling