有人可以提供簡單的甜品食譜嗎？(英文)

Miscrowave Creme Caramel

Ingredients : 2 tbsp sugar
300 ml fresh milk
2 Eggs (beater)
1/4 tsp vanila essence

Caramel ; 3 tbsp sugar
5 tsp water

Method :
(1) Lightly brush 4 heatproof glass custard with melted butter, set aside.
(2) Place the caramel ingredients into a heatproof glass measuring cup, let
in heat on high powder for 90 seconds to mix. Stir well & cook on high powder for 2 to 3 mins of until golden brown.
(3) Use an oven glove to handle the hot measuring cup. Pour the caramel syrup into the greased custard cups.
(4) Heat the milk & sugar in a large mixing bowl on high powder for 90 seconds until scalded. Stir in the beaten eggs & vanilla essence. Pour this mixture into the custard cups. Allow the cups to cook in medium-low powder for 8 to 10 mins or until the custards set. Cool for a while then chill in the refrigerator for 2 hrs before serving.

材 料 : 2 湯匙糖
300 毫升鮮奶
2 隻雞蛋(打勻)
1/4 茶匙雲呢拿香油

焦 糖 : 3 湯匙糖
5 茶匙清水

做 法 :
(1) 取耐熱玻璃杯o者喱四隻，略掃上牛油備用。
(2) 在耐熱量杯內放入焦糖材料拌勻，入微波爐以高溫加熱 90 秒左右，拌勻後再以高溫加熱兩至三分鐘成焦糖。
(3) 小心以隔熱手套取出焦糖，將糖漿淋在上述杯內備用。
(4) 另取大碗放入鮮奶及糖，以微波高溫加熱 90 秒至略燙，拌勻後再拌入雞蛋及香油。將此奶漿分放玻璃杯內，入微波爐以低溫加熱八至十分鐘至凝固，待冷，再放雪柜冷藏三小時即可食用。

圖片參考：http://www.openrice.com/info/recipe/ice-cream.jpg





材料

提 子 乾 2杯
冧酒 1杯
牛 油 2杯
全 脂 牛 奶 1杯
朱 古 力 6安 士
糖 1/4杯
鹽 1/8茶 匙
雲 呢 拿 香 油 2茶 匙
1. 將 冧 酒 和 提 子 乾 混 合 ， 浸 至 少 四 小 時 ， 瀝 乾 提 子 乾 並 倒 去 冧酒 ， 待 用 。
2. 在 不 銹 鋼 鍋 中 加 入 牛 油 、 全 脂 牛 奶 、 朱 古 力 、 糖 和 鹽 ， 並 用 中 火 拌 勻 至 沸 騰 。
3. 當 朱 古 力 溶 掉 時 ， 關 火 ， 加 入 雲 呢 拿 香 油 ， 蓋 好 並 放 置 4至 24小 時 。
4. 將 其 置 於 雪 糕 機 中 ， 並 按 照 生 產 商 指 示 冷 卻 雪 糕 。
5. 於 最 後 五 分 鐘 加 入 提 子 乾 ， 雪 糕 冷 卻 後 即 可 享 用 。

Red bean Cake

Ingredients: 3 oz(75g) red beans; 2 tablespoons gelatine;
6 tablespoons castor sugar; 10 oz(300ml)boiling water
Method:
(1) Soak red bean for several hours, drain and put into a deep bowl. Add
boiling water to cover the beans and steam over high heat for 1 hour
until tender. Drain excessive water. Let cool.
(2)Mix gelatine with sugar. Pour in 10oz(300ml)boiling water. Stir until
gelatine is well dissolved.
(3)Pour a layer of gelatine solution in a plastic box to 1/2cm thick. Set in the
freezer for about 15-20 mins.
(4)Mix the remaining gelatine solution with the cooked red beans. Spread
on top of set jelly. Chill for 4-5 hours.
(5)Unmould, cut into pieces, serve cold

Black Forest Tiara Cake
From cold snowy Minnesota:

BLACK FOREST TIARA CAKE
1 Duncan Hines Devil's Food Cake Mix
3 eggs
1 1/3 c water
1/2 c vegetable oil
1/2 tsp almond extract
1 (8 oz) container frozen whipped topping, thawed
1 can cherry pie filling

For cake: Grease tiara pan; no need to flour. Grease 9 cupcake cups or line them with paper liners.
Place cake mix in mixing bowl, add eggs, water and oil. Blend on low speed of electric mixer until moistened. Mix at medium speed 2 minutes. Spread 3 cups batter into tiara pan. Divide leftover batter to make nine cupcakes. Bake cupcakes at 350 for 20-30 minutes and serve separately. Bake cake at 350 for 21-24 minutes or until toothpick comes out clean. Cool cake on rack 5-10 minutes. Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.
For mousse: In medium bowl, fold almond extract into whipped topping. Spread evenly into well of cooled cake. Refrigerate half an hour. For topping: Spoon cherry pie filling on top of mousse, leaving an edge of mousse showing. Refrigerate two hours before serving. Makes 12 servings.

This is not quite what you had in mind, but it works for the tiara pan.

--
[email protected]

Source:

newsgroups: alt.cooking-chat