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).
Heat milk in large double boiler.
While milk is heating, beat 8 eggs.
Add 2 cups sugar and 4 tablespoons flour, already mixed together, to 1 cup of hot milk.
Pour mixture in double boiler with rest of milk.
Cook until thick, constantly stirring.
Add 2 teaspoons vanilla.
Do not let custard boil.
Strain or blend in blender if desired.
Let cool.
Delicious served for dessert or used in recipes calling for custard base.
Blend all ingredients well with electric mixer.
Store in glass container.
Three recipes yields 2 gallons.
ie is baking, prepare the custard by beating the yolks and
Blend all ingredients well with electric mixer.
Store in glass container.
Three recipes yields 2 gallons.
innamon.
Continue baking until custard is set, about 30 minutes
n vanilla extract.
Allow custard to cool slightly, and then
ix well.
when you custard gets hot and starts to
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).
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.
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.
om/ For more indonesian cuisine recipes.
Blend together in large container that will fit in a large container of water about halfway up first container. Bring water to boil and stir often. Custard will be a little thick as slides off spoon. Beat with mixer before allowing to cool for smooth custard. Cool and store in glass jug in refrigerator; crimp tinfoil over top and not lid. Avoid plastic jug, as custard sours quickly. Will keep several days in glass.
Heat milk to warm, but not hot.
Combine eggs, egg yolks, sugar and salt.
Slowly strain into warm milk.
Cook over hot, not boiling, water, stirring constantly, until mixture thickens and coats a heavy spoon.
Remove pan immediately from hot water and place in pan of cool water.
When cool, add vanilla.
Chill. (Custard may curdle if water boils.) Float ice cream, whipped cream or broken pieces of angel food cake on top of custard.
he milk mixture with the custard powder.
Add the rest
Mix ingredients, cool in refrigerator 35 minutes.
Top with Dream Whip or Cool Whip and a little nutmeg on top of custard.