he custard by heating the milk to boiling.
Combine the
10 1/2-inch tart pan with removable bottom (or
equired.
For filling: Heat milk and melt butter in it
ough into a 25cm/10inch tart plate with a removable base
Measure three-quarters of the milk into a saucepan, add the
not exact, the finished tart will just be either a
Method.
Put the milk into a microwave proof bowl
br>In a pot, bring milk to a slow boil and
Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch
nd cake flour.
Heat milk and cinnamon stick together in
n a large saucepan, combine milk, vanilla extract, and 1 tablespoon
Blend powdered milk and sugar in blender.
Add melted butter and hot water.
Blend well.
Use when recipe calls for 1 can Eagle Brand milk or 1 can sweetened condensed milk.
nd let cool.
Combine milk and 1 teaspoon margarine in
of the cups of milk with the cinnamon. If using
Mix in the vanilla and milk. In a separate bowl, whip
5 minutes.
Bring the milk and margarine to the boil
Blend egg yolks, butter and sugar.
Sift flour, baking powder and salt.
Add flour mix to egg mixture and add a little of the milk to mix.
Add rest of the milk and vanilla and blend until smooth.
Melt the butter, add the egg yolks and sugar.
Beat with a fork.
Add the dry ingredients and milk to the egg mixture.
Stifly beat the egg whites, fold into the mix and blend well.
Pour into an oven dish about 35x20cm- the mixture should be about 3cm deep.
Bake at 160C for 45-60mins.
It is lovely with cinnamon sprinkled on top before cooking.
on stick pot, bring the milk to an almost boil(until
Place cubed papaya along with spices(start with just a little and add more to taste) into the blender.
Pour in cold milk with ice to make as thin or thick as you like it.
Blend till nice and smooth.
Great to cool off with!