|Cook Espana, Drink Espana!|
|by Mario Sandoval|
From Andalucia to Valencia, Galicia to La Rioja, this is the first book to seriously match the best of Spanish cooking with its character-fuelled ...
Results 1 - 10 of 553 for cooked custard
Preheat oven to ... pour mixture into custard cups. Set cups ... be made in a baking dish lined with crushed cookies or a graham crumb crust if desired.
Beat eggs slightly, beating in the sugar and salt. Add hot milk slowly, stirring constantly. Put in top of double boiler over boiling water. Continue ...
Mix well and cook until thickened. Cook ... water. Cool. Put custard, 2 tablespoons ... pint of cream into freezer. Fruit can also be added at this time.
Combine 1 carton ... small amount of cooked half and half ... to the cooked custard. Microwave 2 ... refrigerator. Add rest of ingredients to cool mixture. Freeze.
Combine both kinds ... a boil and cook for 1 minute, ... whipping ream. Freeze according to your freezer's directions. Makes 1 1/4 gallons. This is very rich.
Mix the pudding mix with a little milk and then beat 5 minutes with mixer. Add sugar and Cool Whip and beat with mixer 3 minutes more. Stir in ...
Beat eggs and ... then pour in the egg and sugar mixture. Cook on medium heat until thickened and coats spoon. Remove from heat and add vanilla. Freeze.
Mix together the above ingredients. Whip 1 package dream whip (follow instructions on package) until stiff. Add to first mixture. Nutmeg and other ...
Break up the ... cheese. Pour in custard to within 1/8 ... rest of the cheese. Bake 30 to 35 minutes at 375 degrees. Makes an 8 inch baked shell serving 6.
Spread cooked dried fruit in crust. Make egg custard. Pour pour ... Pile lightly on pie. Bake at 300 degrees for 15 to 20 minutes or until lightly browned.
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