ake the custard cream, whip cream, custard and powdered sugar until thick. Refrigerate
bout 20 minutes until the custard is cooked; it should be
nd vanilla until pale and creamy. Add eggs, 1 at a
hen you can mix the 'custard' in that bowl (I guess
Preheat oven to 425\u00b0F. Line 2 baking trays with parchment paper.
In a bowl, combine berries, powdered sugar and liqueur. Set aside.
Place puff pastry on 1 lined baking tray. Place a sheet of baking paper on top of pastry then top with second tray to weigh down. Bake for 15-20 mins, until golden. Let cool and trim edges. Cut in half to form 2 equal-sized rectangles.
Fold whipped cream through custard. Spread 1/2 over cooled pastry followed by 1/2 the berry mixture. Repeat layers. Dust with powdered sugar. Serve immediately.
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
combine coconut milk (just the thick, creamy part of the can), red
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
This recipe really has no amounts,,,water
f you don't like creamy/custard like sauces on your pie
Custard cups:
Preheat oven to
n the oven, make the custard filling.
Bring milk and
Combine the sugar and 1 cup water in a small saucepan on medium heat. Stir without boiling, until sugar is dissolved. Bring to a boil. Reduce heat to low, simmer, uncovered, until sugar syrup is reduced to about 1/2 cup.
Beat the egg yolks in a medium bowl with an electric mixer until thick and creamy. Gradually beat in hot sugar syrup in a thin stream; beat until mixture is thick and creamy. Fold in the lightly whipped cream and liqueur to taste. Refrigerate until ready to serve.
s tender and mixture is thick. Remove from heat when done
olks, sugar and cornstarch until thick and creamy. Gradually beat hot milk
In a saucepan, cook the rhubarb gently in 4 tablespoons of apple juice. Mix the cornstarch with the remaining apple juice until smooth. Pour into the rhubarb and bring to a boil. Add 1/2 cup of the sugar, bring to a boil again and simmer for 5 mins.
Mix the Marsala, egg yolks and remaining sugar in a bowl placed on top of a saucepan with 2 inch of boiling water. Stir the mixture until it is a thick, creamy custard. To serve, portion the custard in 4 bowls and spoon the rhubarb compote on top.
Custard: Preheat oven to 350 degrees
nto 12 - 1/3 inch-thick rounds. Lay 1 round on
nto a 3/4 inch-thick disc and cut into 2
Combine strawberries, sugar & malibu & stir gently to coat, set aside for approx 30 minutes.
Combine cream, vanilla extract, custard & pavlova nests in a bowl.
Divide one third of the srawberries in syrup among 6 dessert glasses, top with cream mixture and repeat layers.
Garnish with toasted coconut to serve.