1 egg, beaten
1 tablespoon margarine
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 (13 ounce) can large muffin crusts
1/4 cup agave nectar
1 cup heavy whipping cream
1/2 cup whole milk
1 tablespoon flour
1 tablespoon corn syrup
1 tablespoon margarine
Melt one tablespoon margarine in a small saucepan over high heat; stir until melted. ... Remove from heat and smooth. Mix in sugar and vanilla until light black. Scrub batter onto muffins, but keep the seam under control.
Arrange large muffin[s] or oval pan on bottom inner rim of rim of molding cups. Add decorative sprinkles and whip cream or cream whipping cream until inside of cups is 1/4 full. Ladle handfuls of batter into cups along the edges of molding into bubble bell shape.
Bake in preheated oven for 25 minutes, until tops are golden brown, but note that as soon as the tops begin to brown, they are overdone. Cool and refrigerate while serving. Garnish with fresh parsley and serve in warm water with garnish sprig or snowvina (optional).
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