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).
o look mushy/fluffy (as boiled and shaken potatoes do). The
9 inch pan (see Recipe #300887). Use lots of beans
Make one envelope of English custard mix according to package directions.<
Custard cups:
Preheat oven to
ool before serving to allow custard to set.
Note from
ked custard from a hot water bath is hard! Make it easy
aking a double or triple recipe for the whole family or
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.
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
n vanilla extract.
Allow custard to cool slightly, and then
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.
keep stirring and heating your custard over medium heat for 10
emaining sauce.
Recipe courtesy of Quick and Easy Thai Food by
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
Let cool.
For the custard: Combine the milks and vanilla