ogether with the egg (use only the whole egg).
If too
br>Beat butter, sugar, and egg in a bowl until creamy
s melted; cool. Blend in egg custard mix and yeast. Add enough
In a large bowl, combine egg custard mix, milk and eggs. Blend at low speed until smooth.
Add cake mix and nutmeg.
Blend and beat per package directions.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes. Cool in pan 15 minutes before removing.
The egg custard
recipe
was
told to me by a Great Aunt before she died.
This
is
not
a standard recipe and may take some \"trial
and
error\" to perfect this one.
The instructions are written as she told them to me.
She used this basic recipe for chocolate,
coconut
and
other
flavors
as
well.
But my family enjoys it just as a vanilla cream egg custard.
Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups.
Pour into pie shell.
Chill until set, at least 3 hours.
Meanwhile, combine the sugars, pecan pieces, butter and light corn syrup in saucepan.
Cook and stir over low heat until mixture comes to a full boil.
Add the water. Continue boiling 1 1/2 minutes.
Add vanilla.
Cool, spoon sauce over individual servings of pie.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Combine Egg Beaters, sugar and salt.
Stir in scalded milk and vanilla.
Pour into 5 ounce cups.
If desired, sprinkle with nutmeg.
Set cups in a shallow baking pan.
Add boiling water to a depth of 1-inch.
Bake at 350\u00b0 for about 40 minutes or until a knife inserted in center comes out clean.
Serves 6.
Brush these, too, with beaten egg. Now prick the base of
Combine the egg substitute or eggs and the sugar in a large bowl and stir with a wire whisk until the sugar is dissolved. Whisk in the remaining ingredients.
In a large bowl, place the egg mix.
Add water slowly, stirring constantly to avoid lumps.
Beat well until slightly fluffy.
Stir cinnamon and nutmeg into the eggs.
In another bowl, mix together the sugar and flour.
Stir into eggs.
Stir in evaporated milk, margarine and vanilla flavoring.
Soften yeast in warm water.
Add melted butter, salt and custard mix.
Add flour gradually and mix until mixture forms a ball.
Knead 12 times on lightly floured surface.
Roll dough to form 8 x 20-inch rectangle.
Cut in half lengthwise.
Cut each 4 x 20-inch piece of dough into 2 x 4-inch rectangles.
Place on greased cookie sheet.
Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake 10 to 15 minutes in 400\u00b0 oven.
Soften yeast in warm water in a large bowl.
Add butter, salt and dry custard mix.
Stir until dissolved.
Add flour gradually. Mix well.
Knead on lightly floured surface 12 to 15 times.
Place in refrigerator overnight.
Next day, make into desirable shapes. Let rise double in bulk.
Bake at 375\u00b0 until done, approximately 10 to 15 minutes.
Makes good cinnamon or sweet rolls!
Break egg.
Beat.
Add miso and only a little bit of water to help stir the miso through.
Too much water will change it to\"egg custard with miso soup\".
Steam.
00\u00b0F.
Pour the egg custard mixture over the sandwiches. (If
br>To make the rice pudding, place the milk, cream, vanilla
f simmering water. Beat the egg yolks with the remaining sugar
utmeg.
Whisk together eggs, egg whites, sugar and vanilla until
Mix custard powder, cocoa powder and sugar together then whisk in 1/2 cup milk until smooth. Bring remaining milk to a boil in a saucepan then remove from heat. Add pudding mixture then place back on heat and simmer for 1-2 mins, stirring. Add chocolate and stir until melted. Transfer to a bowl, cover with plastic wrap and allow to cool for 20-30 mins.
To serve, mix pudding until smooth then divide between 6-8 glasses. Sprinkle with crushed cookies.
edium heat. Stir constantly until custard begins to thicken, 3 to