trawberries.
Combine all custard ingredients except eggs and cook at medium
Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
eanwhile, to make the custard filling, whisk eggs, vanilla and sugar until
Crust:.
mix together dry ingredients then add egg & milk. pat crust into 13 x 9 pan.
place 28oz. drained can peaches over dough.
custard:.
beat eggs, then add all other ingredients beating after each addition. pour over peaches.
streusel:.
mix with hands until crumbly. sprinkle over custard. use all of the streusel.
bake 350 degrees for 35-40min. cool completely. i like to eat this at room temperature or from the fridge.
o cool.
Boil the eggs about 10 minutes, cool, peel
Whip cream until soft peaks form.
Fold into custard.
It's now ready to use :).
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
repare custard mix.
In a medium sized bowl mix together eggs
br>TO MAKE THE CUSTARD: blend together the eggs, sugar and flour
nd vertically from the top without slicing completely through, then turn
Custard: Preheat oven to 350 degrees
br>Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in
side.
To prepare the custard: In a medium-size bowl
To make the custard, beat the eggs with the palm sugar, coconut
Custard: Preheat oven to 350 degrees
ntil cold.
Whisk together eggs, cream, milk, and sugar in
Custard:
Mix eggs, sugar and salt.
Gradually pour milk into eggs, stirring constantly.
Cook over simmering, not boiling water, stirring constantly until mixture coats a silver spoon.
Stir in vanilla.
Cool.
Make a custard by cooking eggs, sugar, salt and 1 quart milk over low heat for 25 minutes or until back of spoon is coated.
Do not boil.
Pour custard in bowl and add second quart of milk.
Add vanilla and nutmeg.
Refrigerate until chilled, about 9 hours. Add brandy.
Warm crust before putting in custard.
Beat eggs slightly (just enough to mix yolks and whites).
Add sugar and salt.
Stir in milk and vanilla.
Pour immediately into crust.
Bake at 450\u00b0 for 12 to 15 minutes until crust is brown.
Reduce heat to 300\u00b0 and bake for 25 to 30 minutes until pie is coagulated to within 1/2-inch of the center.
An inch of liquid in center will continue cooking after pie is removed from oven.
Fill pastry-lined pie pan with rhubarb custard filling: Beat eggs slightly.
Add milk.
Mix together and stir in sugar, flour and nutmeg.
Mix in rhubarb.
Dot filling in pan with butter. Cover with lattice top.
Bake at 400\u00b0 for 50 to 60 minutes until nicely browned.
Serve slightly warm.