Soak 1/2 cup poppy seed for 1 hour in 1 cup water.
Bake cake in layers as directed, except use poppy seed-water mixture in place of water.
Prepare 1/2 recipe Custard Sauce or 1/2 prepared vanilla pudding mix.
Spread between cooled layers.
Frost top and sides with White Mountain Frosting.
Custard cups:
Preheat oven to
Prepare pudding or custard according to directions and let
dding strawberries.
Combine all custard ingredients except eggs and cook
an.
To prepare Custard:
Whisk custard ingredients until well combined
Make Grand Marnier Custard Sauce.
For pears: Squeeze
nd glossy.
Place the custard into a separate large bowl
ith the baking soda, and custard powder.
Add dry mixture
ake pan.
For the custard, place custard powder in a medium
In a bowl, blend the custard powder and sugar with 1/
inish doubling.
make the custard and follow the rest of
For the custard, combine the custard powder and sugar in a
until rhubarb is tender and custard is set, about 1 hour
Preheat oven to 450\u00b0F.
Rinse cottage cheese and drain very well.
Mash cottage cheese into a mixing bowl.
Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg.
Beat egg whites to stiff peaks.
Fold into cottage cheese mixture.
Line a pie plate or pudding dish with the piecrust.
Pour in the cheese custard.
Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes.
Serve at once.
to make the custard cream, whip cream, custard and powdered sugar until
to make the custard, mix coconut milk powder, custard powder, remaining sugar
oo much sugar, but the custard does need to be sweet
To make the custard, combine custard powder, sugar and a little
Roll out pastry; line pan.
Scald milk over hot water, in top of double boiler, or on very low heat.
Beat eggs slightly.
Add sugar, salt, nutmeg and vanilla.
Add scalded milk slowly to egg mixture, stirring.
Pour custard into pastry-lined pan.
Bake at 425\u00b0 for ten minutes.
Reduce heat to 325\u00b0 and bake 25 minutes.
Prepare Caramel first using 1/2 cup water and 1/2 cup sugar mixed in a small saucepan.
Cook on medium, rinsing the sides of the pan down with a squirt bottle of water when sugar condensed on sides of pan.
Keep cooking water and sugar mixture until it turns an amber color (will take a good 10 minutes or so) and immediately pour into the bottom of custard cups or large round casserole dish.