Make Grand Marnier Custard Sauce.
For pears: Squeeze
Custard cups:
Preheat oven to
oo much sugar, but the custard does need to be sweet
Mix well: eggs, sugar, salt, and vanilla.
SLOWLY stir in scalded milk.
Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
Pour mixture into pan.
Dash nutmeg over top.
Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
If making a pie, pour into 9\" pie shell. Let pie set.
urn down heat. Butter the custard cups; mine hold 5 ounces
eep dish) with puff pastry making raised edges.
In a
Let cool.
For the custard: Combine the milks and vanilla
Making the custard.
Preheat the oven to
Chill 9-inch pie shell while making filling.
Blend eggs, sugar, salt, vanilla and almond extract.
Gradually stir in scalded milk. Pour into chilled unbaked pie shell.
Sprinkle with nutmeg.
Bake in hot oven (400\u00b0) for 25 to 30 minutes.
Pie is done when knife inserted comes out clean.
Remove from oven.
Cool 15 to 30 minutes.
Chill in refrigerator.
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.
hile they're baking prepare custard mix.
In a medium
BEFORE you start the custard, add the yeast to the
FOR CUSTARD:
Scald half and half
ides down into the pan, making the sides a little thicker
Prepare pudding or custard according to directions and let
dding strawberries.
Combine all custard ingredients except eggs and cook
o 350 F and start making the pastry.
Combine the
Press evenly into tart pan, making sure sides and bottom are
hen you can mix the 'custard' in that bowl (I guess
immer for about 3 hours, making sure the can stays covered