i really want to make a desert!?

Question

i was just inspired, i have eggs milk, and sugar. no flour, but those are my basic ingredients right now. i live right near the store so i could walk but i am really too scared to do that, any ideas on what to make?

Answer 1

Flan or other custard.

Here is a link for 15 flan recipes...

http://allrecipes.com/Search/Recipes.aspx?q1=flan

Bert

Answer 2

how about bread pudding

Bread pudding is an easy, old-fashioned dessert that is perfect for cool evenings.

Bread Pudding
9 slices whole grain or cracked regular bread

1-1/2 cups milk

1/2 cup heavy cream

3 eggs

1/3 cup sugar

2 tablespoons brown sugar

1 tablespoon vanilla

1 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup chopped nuts

Preheat oven to 325 degrees F. Butter a 2 quart casserole dish with unsalted butter and set aside. Cut bread into 1" cubes and place in large mixing bowl. In a medium bowl, combine milk, cream, eggs, sugars, and vanilla and beat well. Pour over bread cubes and stir; let stand for 5 minutes.

Stir in chocolate chips and nuts, then pour mixture into prepared casserole. Bake for 45-55 minutes until pudding is browned and set. Let cool for 20-30 minutes, then serve warm with ice cream, whipped cream, or a sweet sauce



I also like to serve my bread puddings with a rich sauce; caramel sauce or chocolate sauce. Look in your supermarket's freezer aisle for ice cream toppings; those thick and rich sweet sauces are the perfect finishing touch to this homey dessert.

Answer 3

if you dont have half and half just use milk it will be ok





Flan, also known as crème caramel, is a popular dessert in many parts of the world, including Europe, the Caribbean, the Americas, and the Philippines. A baked custard, its essential ingredients are eggs, milk, and sugar. As a custard bakes, the egg proteins form a network that traps liquid, creating a gel. Recipes for this smooth, creamy treat abound, and for good reason: It’s happy to accommodate substitutions, changes in proportions, and the addition of flavorings, offering many opportunities for experimenting. What’s a gel?

Recipe Conversions

(Note: Recipe annotations will appear in a new window.)


What Do I Need? .
For the caramel syrup Did You Know?
The origins of flan can be traced to early Roman times. The invention of baked custard—containing eggs, milk, and honey—is attributed to Marcus Apicius, a cookbook writer from about the first century. (Translations of his work are still available today.)
• 3/4 cup sugar
• 2 to 3 tablespoons water

For the custard
• 2 cups whole milk
• 1 cup half-and-half
• 2 vanilla beans
• 1 teaspoon vanilla extract
• 5 large eggs
• 1/3 cup sugar

• 1-quart saucepan
• a soufflé dish with 3-inch sides or 6 small ramekins
• 2-quart saucepan with cover
• a wire whisk
• a sieve
• 2 mixing bowls
• a paring knife
• a baking pan with 2-inch sides (for water bath)
• a large serving plate or 6 small serving plates

What Do I Do?

For the caramel syrup
1. Put the sugar in the 1-quart saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Large, thick bubbles let you know that caramelization is about to take place—have your soufflé dish or ramekins ready.)

• The temperature needs to be well above 300° F, so the sugar crystals will melt.

2. Pour the caramel syrup into your soufflé dish or ramekins, making sure that the bottom is evenly covered.


For the custard
1. Preheat the oven to 325° F.


2. Put the milk and half-and-half into the 2-quart saucepan, add the vanilla beans, and heat to a boil. Cover and remove from heat; leave for 5 minutes.

3. Put the eggs in a mixing bowl and gradually blend in the sugar, stirring with the whisk until the sugar dissolves. Don’t incorporate air into the mixture.

4. Remove the vanilla beans from the milk/cream mixture, and slowly pour the milk into the eggs while stirring gently with the whisk.
Tip
Vanilla beans can be reused, although, without the seeds, the flavor will be less intense. Just wash and dry them, then store them in a glass jar.

5. Put the sieve over the second mixing bowl and strain the milk/egg mixture through it.

• Why do I need to strain the milk/egg mixture?

6. Wipe any milk off the vanilla beans and slit them lengthwise. Use the tip of the knife to scrape out the black seeds from the beans. Add the seeds to the custard mixture along with the vanilla extract.

7. Pour the custard into the soufflé dish or ramekins.

8. Place your dish or dishes in the baking pan and put the pan in the oven. Add hot water (not boiling; just hot tap water) until it reaches about halfway up the sides of your dish or dishes. Bake for about 35 minutes if you’re using ramekins; about 50 minutes if you’re using a soufflé dish. Check the water bath from time to time to make sure it isn’t boiling; add ice cubes if necessary.

• Why do I need a water bath?

9. Your flan should be done when it’s lightly colored and firm to the touch but not solid. To double check, stick the blade of your knife in the center of the flan and halfway down; the blade should come out clean. Carefully remove the baking pan from the oven, then remove the flan from the water bath. Let the flan cool to room temperature, then chill, covered, in the refrigerator for at least 4 hours.

10. To remove your flan, run your knife between the side of the custard and its container. Put a serving plate on top of the dish and quickly invert the two. Then lift the dish straight up.

What Else Can I Try? .
Is whole milk plus half-and-half too rich for you? Not what you happen to have in your fridge? You can experiment with any milk products. Some recipes, for instance, call for condensed milk, including the sweetened or flavored varieties.


The seeds from vanilla beans provide a visual addition to your flan, as well as adding flavor. But vanilla beans are expensive! You might want to use them only for very special events, increasing the amount of vanilla extract for more ordinary occasions. You might experiment with other favorite flavors, too, such as coconut and lime. You can also flavor the caramel syrup with a tablespoon or so of cognac or various liquors.
• Why does adding fruit change the cooking time?

The yolks of the eggs contribute to both the smoothness and the stability of a flan, and many recipes call for the addition of extra yolks. If you’re not afraid of the extra fat and cholesterol, and if you happen to have egg yolks left over from, say, making Pavlova, you might want to experiment with adding extra yolks to your flan.

Answer 4

Without any kind of flour, your best bet is to make a custard out of the egg yolks, milk & sugar.

Answer 5

Almond Biscotti



Recipe Categories: Cookie Recipes | Dessert Recipes
Average Rating: (11 votes)
Yield: 30 cookies


Ingredients

1 c Sugar
1/2 c Butter, sweet; melted
3 tb Brandy
1 ts Vanilla
1 ts Almond extract
1 c Almonds, unsalted; chopped
3 Eggs
2 1/2 c Flour
1/2 tb Baking powder
1/4 ts Salt




Instructions

1. Preheat oven to 350. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well.


2. Stir in flour, baking powder and salt. Form into a long loaf (or loaves), place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike. Remove from oven and let cool slightly. When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar.


Makes 2-3 dozen.


Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried apricots may by added.


Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph.


Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract.


Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough.


Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.


Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves.


Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange flower water for the brandy.


Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before baking.


Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or "tightens", add 2 Tbsp of unsalted buter and it should smooth out again. Dip only one side of each cookie (the chocolate won't seal in the moisture that way).
Lemon Bisque]



Recipe Categories: Dessert Recipes
Yield: 10 servings


Ingredients

1 pk Lemon Jello
2 1/2 c Graham wafer crumbs
4 tb White sugar
4 tb Brown sugar
2 tb Butter
1/4 ts Cinnamon
1 c Carnation milk very cold
1 ea Lemon [grated rind & juice]i
3/4 c Sugar




Instructions

1. Prepare jello and let set till like syrup. Prepare crumbs,sugar, brown sugar and butter by rubbing to-gether, set aside. Beat the can of Carnation milk till thick, add juice and rind of lemon, 3/4 c white sugar and add the jello. Spread half of crumbs in 13 x 10 1/2 pan, pour in jello mixture and put rest of crumbs on top. Refrigerate. Delicious!

Answer 6

Which desert did you want to make? The Sahara? the Gobi? the Atacama?

To make a desert, you usually start with land, add a bit of sand, perhaps and sparse vegetation, if any at all -- and then DON'T add water.

Answer 7

Either an egg custard or an egg nog drink. You'll need some vanilla extract for either.

Answer 8

. What are you in the mood for? cookies? here is a peanut butter cookie recipe that doesn't call for flour
SIMPLE PEANUT BUTTER COOKIES

1 c. peanut butter, plain or crunchy
1 c. granulated sugar
1 egg

Combine the 3 ingredients. Mold into 1 inch balls. Flatten slightly. Bake at 350 degrees just until they set, 5 or 6 minutes.

----------------------------------------------------------------------------------

here is a recipe for ice cream sandwiches but you would probably have to walk to the store


1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough Bar, broken into pieces, divided
4 cups Vanilla DREYER’S or EDY’S SLOW CHURNED® Light Ice Cream, slightly softened


Directions:
PREHEAT oven to 350° F. Grease 9-inch springform pan.

PLACE 20 pieces (5/6 of bar) of dough in pan. (Refrigerate remaining 4 pieces to bake later.) Allow to soften 5 to 10 minutes. Using fingertips, pat dough gently onto bottom and 1 inch up side of prepared pan.

BAKE for 14 to 16 minutes or until light golden brown and center is still slightly soft. Cool completely in pan on wire rack. Bake remaining dough into cookies according to package directions.

SPREAD softened ice cream over cookie crust in pan; cover with plastic wrap and freeze for 1 to 2 hours or until firm. Remove side of pan. Cut dessert into wedges; top with crumbled cookies.


------------------------------------------------------------------------------------
good luck. hope this helped and have fun baking!

Answer 9

you've got the ingredients for flan, just a few drops of vanilla extract and you're on your way....

prep time 1¼ hours 25 min

1 1/2 cups sugar
1/4 cup water
3 cups milk
3 large egg yolks
4 large eggs
1 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees.
2. Prepare an ice bath and set aside.
3. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
4. Bring a large pot of water to boil; keep hot until ready to use.
5. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
6. Swirl pan occasionally, DO NOT STIR.
7. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
8. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
9. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
10. Dry bottom of pan.
11. Working Quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly.
12. Set aside.
13. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
14. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
15. Slowly add hot milk whisking constantly.
16. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
17. Stir in Vanilla, and pour custard into ramekins or cake pan.
18. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
19. Bake until center is set when gently touched with finger, 30 to 35 minutes.
20. remove from oven transfer to a wire rack to cool completely.
21. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
22. To unmold, run a sharp knife around edges, and place a serving plate upside down over the top; invert, and gently lift pan to remove.
23. Serve.

Answer 10

Bert took my answer, he always does :) (said in good fun)

Anyway, don't make a desert, make a dessert!!!! A desert has too many camels.