ound cake pan.
For the custard, place custard powder in a medium
lass measuring cup.
Pour corn into strainer and drain well
For the custard, combine the custard powder and sugar in a
/8-inch thickness. Refrigerate for 10 mins.
Lightly grease
For corn relish.
Fry bacon in
For the fruit salad: Combine all
Spray a 1 1/2-quart casserole dish with Pam.
Melt butter in dish.
Combine next 5 ingredients and beat in egg; mix altogether. Bake at 375\u00b0 for 40 to 50 minutes or check to see when done.
FOR THE CUSTARD SAUCE: Bring milk to a
For the custard:
Place the egg, sugar,
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
ttps://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
Before freezing
eave in a warm place for 1 hour to proof.
ire rack.
For the custard filling, combine cornstarch, custard powder and sugar
ay with baking paper.
FOR BREAD MAKER. place the milk
Grate
corn
from
cobs into a bowl and measure correct amount.
Beat
eggs
vigorously
and
stir
in onion, salt and cayenne.
Heat
milk
until
a
film forms; skim and stir into corn mixture.
Pour
into 6 buttered custard cups and place in a shallow
pan containing about 1 inch of boiling water.
Bake in a preheated 325\u00b0 oven for 50 to 60 minutes or until a knife inserted in center of custard comes out clean.
ntil the gelatin dissolves. Cool for 5 mins.
Beat the
Double recipe if using large casserole, using 1 can of whole kernel corn and 1 can of cream-style corn.
Mix all ingredients.
Pour into greased baking dish; bake for 1 hour at 350\u00b0 or until knife inserted in corn custard comes out clean.
I always double the recipe.
plastic wrap and refrigerate for 30 mins.
Roll
eep baking dish.
Place corn into a large saucepan and