Heat milk to scalding.
Beat egg yolks; add 3 to 4 tablespoons hot milk to yolks.
Stir. Stir back into custard.
After this has thickened, add 1/4 cup water to 2 tablespoons cornstarch and stir into yolks.
Remove from heat and add vanilla.
Stiffly beat egg whites and add to mixture.
Do not boil the boiled custard as it will cause it to curdle.
Prepare boiled custard, using 3 tablespoons of flour.
Spread all pound cake slices with preserves.
Line bottom and sides of trifle dish or glass bowl with some of pound cake.
Sprinkle with macaroon crumbs and 1/3 of sherry.
Cover with 1/3 custard. Repeat layers 2 more times, beginning with pound cake.
Cover; chill 6 to 24 hours.
Whip cream with confectioners sugar.
Cover Trifle with whipped cream; decorate with almonds.
Mix filling as directed on box, add sugar and stir in vanilla. Add enough milk to make 2 quarts.
Chill in refrigerator and you have delicious boiled custard.
Layer broken pieces of stale cake in a casserole dish.
Cover with jam, then pour boiled custard over both.
Steam or bake at 350\u00b0 for 1 hour.
In a small bowl, combine the custard powder and sugar.
Stir just enough milk into the mixture to make a thin paste.
Add the vanilla essence to the paste, stir.
Place the remainder of the milk in a saucepan and bring to a boil.
Turn the heat down on the saucepan to low.
Slowly pour the paste into the saucepan, stirring frequently.
Keeping the saucepan on low, constantly stir the mixture until it reaches your desired thickness (approx 1 min).
Custard cups:
Preheat oven to
Wash rice, cover with water and bring to a boil.
Drain at once.
Combine with boiled milk, sugar, salt, butter, orange rind and vanilla extract.
Place in 2-quart ovenproof casserole.
Bring mixture to a boil over medium heat.
Remove from heat.
Cover and bake in 325\u00b0 oven 20 to 25 minutes or until rice is cooked and liquid absorbed.
Remove from oven and remove orange peel.
Cool slightly.
Mix first 3 ingredients and cook over low heat, stirring constantly until thick.
Add vanilla.
Beat egg whites, sugar and cream of tartar until peaks.
Pour glasses 3/4 full of custard. Top with egg whites.
Don't double this recipe.
It won't work.
n vanilla extract.
Allow custard to cool slightly, and then
Let cool.
For the custard: Combine the milks and vanilla
ix well.
when you custard gets hot and starts to
Cook onions and tomatoes until soft; force through a sieve. Discard pulp.
Add sugar, salt and all but one pint of vinegar mixture.
Make a paste of mustard and vinegar.
Add to mixture and boil down until a consistency of boiled custard.
Grind peppers and add just before turning off the heat.
Pack as usual.
(Use the best vinegar.)
Rinse top of double boiler with hot water to keep milk from scorching. Scald whole milk (approx. 180\u00b0). Blend eggs and sugar in blender. Slowly add to scalded milk in top of double boiler stirring constantly. Cook until mixture thickens and coats spoon well (appox. 180\u00b0). Remove from heat. Add pure vanilla. Let cool a little then strain into containers. The straining is important to make sure there are no lumps in the custard.
Prepare pudding or custard according to directions and let
dding strawberries.
Combine all custard ingredients except eggs and cook
Heat milk in double boiler.
In a large mixing bowl, beat egg yolks and sugar. Beat egg whites and add gradually to yolk and sugar mix.
Beat thoroughly. Add about 3 cups of milk to mixture. Beat. Add to hot milk.
Cook and stir until foam disappears or mixture thickens (this will take quite a while). Add flavoring after removing from heat.
Refrigerate.
Recipe may be halved.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
Mix custard powder in half cup cold milk (boiled and cooled milk).
Heat remaining milk with sugar in a heavy bottomed vessel.
Once sugar melts and milk comes to a boil, reduce heat.
Pour dissolved custard mixture.
Stir well so that no lumps remain.
Cook till it becomes slightly transparent and shiny.
When it sticks to the vessel, add ghee.
Remove from heat when halwa consistency is reached.
Decorate with chopped cashewnuts.
Scald milk. Beat eggs; add sugar and milk.
Add scalded milk slowly.
Place mixture in a double boiler and cook until thick as cream, or until it coats a spoon.
Add vanilla.
Serve with whipped cream or whipped topping, if desired.
Serves 20 to 24 inches.
This recipe may be cut in half.
Beat eggs; mix with sugar.
Pour into a double boiler with warm milk.
Cook about 10 or 12 minutes.
You can make as many cookies as you like, but do not double recipe.
Strain through cheesecloth.