ound cake pan.
For the custard, place custard powder in a medium
For the custard, combine the custard powder and sugar in a
/8-inch thickness. Refrigerate for 10 mins.
Lightly grease
For the fruit salad: Combine all
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.
ire rack.
For the custard filling, combine cornstarch, custard powder and sugar
ay with baking paper.
FOR BREAD MAKER. place the milk
ttps://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
Before freezing
ntil the gelatin dissolves. Cool for 5 mins.
Beat the
plastic wrap and refrigerate for 30 mins.
Roll
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
ops. Place in cooker.
For the custard, combine milk, cream, sugar
nch round cake pan.
For the sponge cake, beat eggs
ntil smooth. Cover and chill for 30 mins.
Preheat oven
-quart baking dish.
For the custard, combine cream, milk, sugar
ompletely on wire rack.
For the custard sauce, beat egg yolks
Add apple slices and saute for 1 minute.
Reduce heat
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.