Let cool briefly, then refrigerate for at least 2 hours or up to 1 day 4 When ready to serve, place the dishes on a baking sheet and evenly sprinkle about 1
tablespoon sugar evenly over each flan - sized custard, or 2 teaspoons sugar over each ramekin - sized custard.
Not exact matches
Transfer to a large bowl and add 10
tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are
evenly coated.
Sprinkle
evenly with a
tablespoon of
sugar.
In a small bowl, combine the remaining 2
tablespoons of
sugar with the cinnamon until
evenly mixed.
Before serving,
evenly spread 1
tablespoon of
sugar on top of each custard and either caramelize with a kitchen blow - torch or place under the broiler for 2 - 3 minutes.
Brush the visible pie dough with milk and sprinkle the remaining 2
tablespoons of
sugar evenly over the dough and the filling.
For the crust: 1 2/3 cup crushed graham crackers 1/4 cup
sugar dash of ground cinnamon 1/4 cup plus 2
Tablespoons melted butter Mix together the graham cracker crumbs,
sugar, cinnamon and melted butter until
evenly moistened.
Sprinkle 1
tablespoon maple
sugar evenly over bacon.
Add 2
tablespoons sugar and butter and pulse until all the ingredients are
evenly distributed.
Butter a 13x9x2» metal or glass baking dish; sprinkle bottom
evenly with 3
tablespoons raw
sugar.
Sprinkle ramekins
evenly with 3
tablespoons sugar, tapping out excess.
Sift 2
tablespoons superfine
sugar evenly over custards.
In a small bowl stir together 1
tablespoon sugar and cinnamon and sprinkle
evenly over buttered side of each toast.
Uncover the ramekins and sprinkle each of the tops
evenly with one
tablespoon of granulated
sugar.
Brush tops of each pie with 1
tablespoon of water; sprinkle each
evenly with the remaining 1 teaspoon of
sugar.
Divde the butter -
sugar mixture
evenly among the slices of bacon (about 2
tablespoons per slice).