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.
ogether with the egg (use only the whole egg).
If too
br>Beat butter, sugar, and egg in a bowl until creamy
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.
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!
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.
raditional recipes for Typsy Laird.).
How to make the Egg Custard.
Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
Bake for 12 minutes.
Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
Bake for 10 minutes. Cool.
br>Meanwhile, combine cornstarch and custard powder in a large bowl
Pulse until crumbs form. Add egg yolk and process until mixture
Heat milk and egg yolks.
Mix flour with sugar.
Add all to milk and cook over low heat until thick.
Beat egg whites for top of pie.
Put into baked pie crust. Brown top.
Mix sugar, eggs, vanilla and flavoring.
Bring milk to boil, then remove from heat. Combine milk with sugar/egg mixture. Pour this into baked pie shell. Sprinkle nutmeg on top. Bake at 350\u00b0 for 30 minutes or until firm.
ixture resembles coarse breadcrumbs. Add egg yolk and process until mixture
In a bowl, beat (can use a hand mixer) first five ingredients until blended.
Pour into two ungreased 6-oz. custard cups.
Sprinkle with nutmeg, if desired.
Place cups in a 9-in. square baking pan.
Fill pan with hot water to a depth of 1 inch.
Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.
re pea sized.
Beat egg yolk and ice water in
Combine eggs, sugar, vanilla, salt and 1/4 teaspoon nutmeg; beat until blended.
Gradually stir in milk; mix well.
Pour into baked, cooled pie shell.
Sprinkle with additional nutmeg if desired.
Bake at 400\u00b0 for 15 minutes; reduce heat to 325\u00b0 and bake an additional 35 minutes or until a knife inserted in center comes out clean.
Cool to room temperature before serving.
Store in refrigerator.
Combine Egg Beaters, sugar and salt.
Stir in scalded milk and vanilla.
Pour into 5 ounce cups.
If desired, sprinkle with nutmeg.
Set cups in a shallow baking pan.
Add boiling water to a depth of 1-inch.
Bake at 350\u00b0 for about 40 minutes or until a knife inserted in center comes out clean.
Serves 6.
Cream margarine and sugar. Add egg yolks and beat well.
Stir in vanilla and milk. Beat egg whites lightly in a separate bowl; fold into pie. Pour into a half baked pie shell. Bake at 350\u00b0 until brown and center is set.