NOTE: Removing hot baked custard from a hot water bath
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).
up of sugar and the pudding powder in a large mixing
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.
side.
Make custard using the milk and custard powder. Keep it
Pudding:
Cream margarine. Add sugar,
preheat oven to 350 degrees F.
cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
add egg yolk to the mixture and mix well.
put mixture in glass bowl and bake for 15-20 minutes.
In a trifle bowl (or regular bowl), layer on bottom first: broken pieces of white cake (can use angel food, plain donuts, etc.).
Pour entire can of fruit cocktail on cake.
Juice will soak into a cake.
Top with layer of custard pudding.
Refrigerate until set.
Scoop into dishes and top with whipped cream.
Combine pudding mix and milk.
Add ice cream.
Refrigerate 1 hour.
Break cake into bite size pieces.
Put half in the bottom of a 9 x 13-inch pan.
Prepare jello according to package directions and add fruit when partially set.
Pour on top of cake.
Put the rest of the cake pieces on top of jello.
Prepare custard pudding according to package directions and when partially set, pour on top of second layer of cake pieces.
Cover with Cool Whip.
Serves 8 to 10.
ven very hot. I baked the pudding at 170 deg C and
Mix pudding with milk; set aside. Blend Oreos until fine crumbs. Divide crumbs into two piles. Put on bottom dish or new flowerpot. Add cream cheese (softened) to pudding and Cool Whip. Mix. Pour over crumbs. Top with remaining crumbs. Top with fake flowers and worms.
Cook pudding.
While hot, stir in peanut butter.
Cook until thick.
Spread pudding 1/2-inch thick on vanilla wafers or graham crackers.
Top with another cookie and freeze until firm.
May be kept in freezer for anytime snack.
br>1. BROWN SUGAR SWEETENED CUSTARD. Replace sugar with brown sugar
ooled Recipe #479020.
Fill the donuts with even amounts of custard
This recipe really has no amounts,,,water
Prepare pudding or custard according to directions and let
he cornstarch (or instant vanilla pudding powder) as well.
Bring
00b0F.
Pour the egg custard mixture over the sandwiches. (If
nd 20 minutes.
The pudding is done when the surface