|Why Is My Custard Lumpy?|
|by Professor Spoon|
Does Spinach Make You Strong? Does Cheese Give You Nightmares? Professor Spoon provides the answer to these and many other vexing questions.
1 - 10 of 120 for custard filling
Prepare basic cream ... on surface of filling to prevent skin ... directions for Vanilla Custard Filling, adding 3 ... rest of recipe. Fill puffs just before serving.
Beat all ingredients together until thickened. Spread between cake layers; frost cake as desired.
Make Custard Filling: Prepare pudding ... completely. To serve: With sharp knife cut off tops. Fill with custard; replace tops. Sprinkle with confectioners' sugar.
Combine egg yolks, ... used as pie filling. Top all ... few drops of yellow food coloring. COCONUT PIE: Same as above except add 1 cup shredded coconut.
In saucepan, combine ... until mixture just boils. Add vanilla; cool. Beat smooth and fold in whipped cream. May be used to fill eclairs or cream puffs.
Mix dry ingredients, add eggs and milk. Stir until smooth. Cook in double boiler 15 minutes or until thickened, stirring constantly. Add flavoring ...
Scald: A vanilla ... crusting. Do not fill the pastry until ... Before spreading the custard, add 2 ... scalded: Stir in hazel nuts ground for a neat cream pie.
Mix in saucepan sugar, salt, cornstarch, and flour. Stir in gradually 3 cups milk. Cook over moderate heat, stirring constantly, until mixture ...
Mix sugar, cornstarch ... minutes. Remove from heat. Add vanilla and chill before filling cream puffs. Beat filling until smooth and folding in whipped cream.
Mix sugar, flour ... to boil. For custard sauces for cakes, ... with 1 1/2 to 2 cups milk. Makes 1 quart. Use over white or pound cake for cottage pudding.
top of page