ogether with the egg (use only the whole egg).
If too
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.
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.
with beaten egg. Now prick the base of the tart with 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.
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.
whisk. Next, beat the egg in a measuring cup. Add
rease a round 9 inch tart pan.
Sift flour into
Grease a 9 inch springform tart pan.
Using a food
rumbs. With motor running, add egg yolk, vanilla and enough iced
e rack.
Place all custard ingredients in a food processor
he mixture resembles breadcrumbs. Add egg then bring mixture together with
ll be trimmed after the tart is in the pan,
ixture resembles coarse breadcrumbs. Add egg and 2 tsp water and
Tart Pastry: Process flour, lard and
ver.
Transfer dough to tart pan, centering it carefully.