Chocolate and Cherry Cake Pudding
23 mini Cupcakes-baked
4 Eggs
2 cups Heavy Cream
1/3 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla
dash Salt
1/3 cup Cherry infused Dried Cranberries
1/3 cup Milk Chocolate Chips
Preheat oven to 325 degrees.
These are the cupcakes I started with. They look so pretty,
but they don't deliver on taste. So, on to Cake Pudding!
Cut the cupcakes into small pieces.
In your mixing bowl, add the eggs, cream, sugar,
cinnamon, vanilla, and salt.
Beat together and mix well.
Fill your ramekins 1/2 full with cupcake pieces.
Add chocolate chips and cherry cranberries.
Add more of the cupcake pieces and more chocolate chips
and cherry cranberries. All of these things are
divided between the number of ramekins you use. I used 3,
and they are 5 ounces each. You may get more or less,
depending on the size of your ramekins. You can also
use an 8'x8" baking dish also.
Fill the ramekins with the egg and cream mix.
Fill to the very top.
Ready for the oven.
Cook for 40-45 minutes. They are done when
you can insert a knife in the center, and it comes out clean.
Let cool slightly. Eat when warm.
These would be great for your Valentine's Day dinner!
Thanks for dropping by The Freshman Cook today!
I am so glad you did!
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