Not exact matches
When the oven is
full preheated,
remove the towel from the
pan and place the
pan in the oven.
Remove the cauliflower mixture from the
pan and pour in the beef stock and coconut milk (
full fat, in a can, you need a Safe - cut Can Opener).
Baker's tip for baking partially filled muffin
pans: If your batter doesn't fully fill all of the spots of the muffin
pan, pour a little bit of water into each empty cup (not too high or it will be tricky to
remove from the hot oven — 1/3
full or so).
So if you can still fit a
full - size loaf
pan in there after you
remove the liner, you can still use it.
When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the
pan, but don't let it develop into a
full boil),
remove from heat and pour over the chocolate chips.
When the water reaches a
full boil,
remove from heat, cover the
pan, and let the eggs stand for 10 minutes.
A key to success with this is to make sure the cake is completely done before you take it out of the oven, and allow it to cool for a
full 30 minutes before
removing from
pan.
For the caramel sauce,
remove the chilled can of
full fall coconut milk from the refrigerator, open, scoop out 1 cup of the thick cream that should have separated from the water, and place it in a small sauce
pan on the stove.
Next deglaze the
pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and
remove any lumps, scraping the brown bits off the bottom of the
pan (these babies are
full of flavor!)
Remove pan from oven, and quickly pour batter into prepared cups, filling each about two - thirds
full.
Step 3)
Remove the
pan from the oven and quickly pour an equal share of batter into each hole to nearly two - thirds
full.