Pulse until crumbs form. Add egg yolk and process until mixture
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.
b>recipes for Typsy Laird.).
How to make the Egg Custard.
Make the custard
ound cake pan.
For the custard, place custard powder in a medium
d cream mix and simmer for a couple of minutes to
For the custard, combine the custard powder and sugar in a
For the custard:
Place the egg, sugar, and salt in a
FOR THE CUSTARD SAUCE: Bring milk to a
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.
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.
For the fruit salad: Combine all
Beat eggs.
Add sugar, butter, flour, milk and vanilla.
For egg custard, pour into pie shell and bake 45 minutes at 350\u00b0.
For coconut, follow steps and just add coconut to ingredients.
For Egg Rolls:
Preheat oven to
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!
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.
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
HINT: Put egg roll wrappers in freezer the
umbs. With motor running, add egg yolk, vanilla and enough iced