ound cake pan.
For the custard, place custard powder in a medium
For the custard, combine the custard powder and sugar in a
/8-inch thickness. Refrigerate for 10 mins.
Lightly grease
For the fruit salad: Combine all
FOR THE CUSTARD SAUCE: Bring milk to a
For the custard:
Place the egg, sugar,
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
aking a double or triple recipe for the whole family or a
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.
ix well.
when you custard gets hot and starts to
ay with baking paper.
FOR BREAD MAKER. place the milk
ire rack.
For the custard filling, combine cornstarch, custard powder and sugar
ttps://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
Before freezing
ntil the gelatin dissolves. Cool for 5 mins.
Beat the
plastic wrap and refrigerate for 30 mins.
Roll
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.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
nch round cake pan.
For the sponge cake, beat eggs
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.
ops. Place in cooker.
For the custard, combine milk, cream, sugar