s melted; cool. Blend in egg custard mix and yeast. Add enough
In a large bowl, combine egg custard mix, milk and eggs. Blend at low speed until smooth.
Add cake mix and nutmeg.
Blend and beat per package directions.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes. Cool in pan 15 minutes before removing.
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.
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).
ogether with the egg (use only the whole egg).
If too
br>Beat butter, sugar, and egg in a bowl until creamy
Soften yeast in warm water.
Add melted butter, salt and custard mix.
Add flour gradually and mix until mixture forms a ball.
Knead 12 times on lightly floured surface.
Roll dough to form 8 x 20-inch rectangle.
Cut in half lengthwise.
Cut each 4 x 20-inch piece of dough into 2 x 4-inch rectangles.
Place on greased cookie sheet.
Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake 10 to 15 minutes in 400\u00b0 oven.
Soften yeast in warm water in a large bowl.
Add butter, salt and dry custard mix.
Stir until dissolved.
Add flour gradually. Mix well.
Knead on lightly floured surface 12 to 15 times.
Place in refrigerator overnight.
Next day, make into desirable shapes. Let rise double in bulk.
Bake at 375\u00b0 until done, approximately 10 to 15 minutes.
Makes good cinnamon or sweet rolls!
Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups.
Pour into pie shell.
Chill until set, at least 3 hours.
Meanwhile, combine the sugars, pecan pieces, butter and light corn syrup in saucepan.
Cook and stir over low heat until mixture comes to a full boil.
Add the water. Continue boiling 1 1/2 minutes.
Add vanilla.
Cool, spoon sauce over individual servings of pie.
Break egg.
Beat.
Add miso and only a little bit of water to help stir the miso through.
Too much water will change it to\"egg custard with miso soup\".
Steam.
Mix custard powder, cocoa powder and sugar together then whisk in 1/2 cup milk until smooth. Bring remaining milk to a boil in a saucepan then remove from heat. Add pudding mixture then place back on heat and simmer for 1-2 mins, stirring. Add chocolate and stir until melted. Transfer to a bowl, cover with plastic wrap and allow to cool for 20-30 mins.
To serve, mix pudding until smooth then divide between 6-8 glasses. Sprinkle with crushed cookies.
edium heat. Stir constantly until custard begins to thicken, 3 to
00\u00b0F.
Pour the egg custard mixture over the sandwiches. (If
To make the bread pudding:
Lightly butter a 13x9x2
sugar, fruit rind.
Add egg yolks and beat well.
br>Meanwhile, combine cornstarch and custard powder in a large bowl
Pulse until crumbs form. Add egg yolk and process until mixture
side.
Make custard using the milk and custard powder. Keep it
Prepare peaches according to package directions.
Mash and sweeten to taste.
Pour into unbaked pie shell.
Make an egg custard (using about 1/2 recipe for an egg custard) and pour over the peaches.
Bake until pie is set or done in a 350\u00b0 oven. Spread with
a layer of good jelly.
Add meringue on top of jelly and brown.
In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly.
Spoon pudding into six 12 ounce wine glasses or dessert bowls.
Cover and refrigerate until well chilled, about 2 hours.