|Milk (What's for Lunch)|
|by Claire Llewellyn|
Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.
1 - 10 of 1,930 for custard whole milk
Preheat oven to 425°F. Combine milk, sugar, and ... a portion of custard over bananas. Repeat ... Can be served right from the oven or chilled. Serves 6.
Measure out raisins ... salt and nutmeg, milk, cooked rice ... drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.
Combine everything except ... door, allowing the custard to cool without ... over a graham cracker crumb or pie shell made from a rolled sugar cookie dough.
Beat the egg ... Pour into heatproof custard cups. Set the ... clean, but center may still be unset and will continue to cook after removed from the oven.
Beat the egg ... and the scalded milk slowly. Note: To ... Pour into Pyrex custard cups or a ... custards until ready to serve. Serve cold. 4-6 servings.
Beat eggs and add remaining ingredients. Pour into an 8x8 inch or 6x10 inch pyrex or other ovenproof baking dish. Set baking dish into a pan of warm ...
Combine all ingredients. Cook in a double boiler until thick, cool, add half c. each of nuts and figs. Add one tsp. vanilla extract and put mixture ...
Have ready 5 individual serving custard cups. Place in ... and salt into milk. Over very ... tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup.
Preheat oven to ... salt. Add hot milk; stir until ... inch tube pan. Bake 55 minutes. Test with a straw. Turn pan upside down to cool. Hit pan to loosen.
In a medium size bowl, blend together milk, water, salt ... To make coconut custard, add 1 ... custard mixture. Bake as usual, sprinkle toasted coconut on top.
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