113212 lemon drop creme brulee martinis Recipes

eggs, milk, lemon extract, sugar, vegetable oil, flour, baking powder

all-purpose flour, butter, cubed, granulated sugar, uncooked quick-cooking oats, brown sugar, lemon curd

vanilla vodka, frangelico, cointreau liqueur, half-and-half, vanilla bean

water, sugar (measure in a cocktail jigger), meyer lemon , zest of, meyer lemons , juice of, vodka, sugar , to rim the martini glass

heavy cream, bananas , puree (pop 1 banana in a blender with a small bit of lemon juice), sugar, sugar, extra-large egg yolks (i didn tsp have jumbo so used 3 large), vanilla extract, ripe banana (depending on size)

apples, peeled and cut into large dice, granulated sugar, cinnamon, lemon rind, finely grated, ground nutmeg, egg yolks, white sugar, heavy cream, vanilla, brown sugar , packed, then sifted

shots absolut citron vodka, splash galliano herbal liqueur, lemon, sugar, rum , 151 proof

eggs, milk, lemon extract (2 for cookies / 2 for frosting), sugar, vegetable oil, flour, baking powder, sugar (for frosting ), water (for frosting )

lemon, ripe strawberries, sugar-free lemonade powdered drink mix, vodka

shortening, sugar, divided, eggs, lemon extract, vanilla extract, all-purpose flour, baking powder, salt

frozen white or sweet bread dough, thawed, sugar, grated lemon peel, ground nutmeg, butter, melted

vanilla vodka, white chocolate liqueur, butterscotch schnapps, heavy cream

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

egg yolks, caster sugar, double cream, whole milk, instant coffee granules, double cream, whole milk, drops vanilla essence, cocoa powder or ground cinnamon, fudge, rolled in, brown sugar

graham cracker crumbs, sugar, melted butter, green apples, sliced into 1/4 in . slices, lemon juice, unsalted butter, sugar, heavy cream, nutmeg, cream cheese, sugar, vanilla extract, salt, cinnamon, ground ginger, sour cream (full fat ), cornstarch or 1 tbsp flour, eggs, brown sugar (for brulee topping)

firm silken tofu, soy cream cheese (or regular cream cheese), white sugar , plus, white sugar, grated lemon , zest of (2 tsp), lemon , juice of (3 tbsp), white sugar (for caramel)

van gogh citrus-infused vodka, fresh lemon juice, cointreau liqueur or 1/2 oz triple sec, prepared sweet-and-sour mix, sugar, lemon, ice

honey, warm water, fresh lemon juice (5 to 6 lemons), half 750-ml bottle vodka or gin (14 oz), lemon wheels, for garnish