|Puddings Custards and Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
1 - 9 of 9 for bavarian custard
Make thin custard of first 5 ... custard. Let stand in refrigerator overnight. Ice with 1/2 pint whipped cream, 2 tablespoons sherry and sprinkle with coconut.
Sprinkle gelatin over ... medium heat until custard coats a spoon. ... set. Unmold carefully and serve garnished with fresh fruit. Makes 6 to 8 servings.
Early In Day: ... water, stirring until custard coats spoon. Refrigerate, ... Vary: Refrigerate crust until firm; to serve, heap with favorite ice cream.
Sprinkle the gelatin ... fold into the custard. Beat the ... quart mold, cover, and chill until firm. Unmold before serving. Sprinkle with grated chocolate.
In top of ... to a thin custard. Remove from ... cake. Add 3/4 cup sugar to cream while whipping. Sprinkle coconut on top of this. Store in refrigerator.
Spray a tube ... thickens and forms custard. Dissolve gelatin ... with coconut. Repeat 3 layers. Chill in refrigerator overnight. Serve with whipped cream.
Make a thick custard of first 5 ... custard. Let stand at least 4 hours in refrigerator. One hour before serving, add whipped cream and sprinkle with coconut.
Blend together milk, ... n the warm custard. Whip 2 ... overnight. Whip remaining cup of cream with 1 tablespoon sugar for a topping. Unmold cake and garnish.
Cook like any custard until thick. While ... Whip. Sprinkle with coconut. (Decorate with a cherry on each square when serving for a very pretty dessert.)
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