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
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.
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.
br>Meanwhile, combine cornstarch and custard powder in a large bowl
Pulse until crumbs form. Add egg yolk and process until mixture
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.
ake the Egg Custard.
Make the custard by whisking the egg yolks, the
ixture resembles coarse breadcrumbs. Add egg yolk and process until mixture
Cream sugar, margarine, flour and vanilla.
Beat eggs well and add to creamed mixture.
Mix well.
Add milk and egg color.
Mix well.
Pour into crust and bake at 350\u00b0 for 15 minutes.
Lower temperature to 325\u00b0 and bake approximately 30 minutes or until done.
re pea sized.
Beat egg yolk and ice water in
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.
Scald milk (do not boil).
Separate 3 of the eggs and use 3 whole eggs.
Beat eggs slightly.
Slowly add sugar while beating egg mixture.
Add a little of the hot milk to egg mixture (add hot milk slowly at first and then add remaining milk).
Add cornstarch.
Cook in top of double boiler or on slow heat on top of stove.
Stir constantly until mixture is slightly thick.
Do not boil or custard will curdle.
Add vanilla and cool.
br>In medium bowl, combine egg, egg whites, Splenda, milk and vanilla
Heat milk to boiling point.
Beat in eggs and mix well.
Add all other ingredients.
Brush pie crust with egg whites.
Pour custard into pie shell.
Bake approximately 15 minutes at 350\u00b0. Test by inserting a knife into the custard.
If the knife comes out clean, the pie is done.