30 INDIVIDUAL DESSERT CUPS (+ RECIPE COLLECTION)
These cute desserts in a cup are perfect for individual servings! From mug cakes to parfaits to mini-trifles, everyone will flip for these sweet treats.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cute treat in 30 minutes or less!
Nutrition Facts :
MINI BOURBON BREAD PUDDINGS
A simple bourbon glaze takes these individual bread puddings to new heights. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 13
Steps:
- Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
- Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
- In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
- In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
- Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
- Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.
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- Put the blackberries, plums, pears and sugar into a pan with the orange zest and juice. Cover and cook gently for 5 minutes, until the fruit softens slightly and releases its juices. Remove from the heat.
- Dampen the inside of 6 x 175ml mini pudding basins. Line with cling film, making sure it overhangs the edges, then smooth any creases. Cut out 6 x 5cm rounds of bread and press into the base of the basins. Line the sides with bread, cutting to fit.
- Using a slotted spoon, divide the fruit between the bread-lined basins. Cover with the remaining bread and drizzle with some juice from the pan. (Chill the leftover juice.) Wrap the overhanging edges of cling film over the top of each pudding, and weigh each one down with a saucer and can. Chill overnight.
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