1 - 10 of 33 for grandmas custard

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Beat lightly. Pour ingredients into raw pie shell. Bake at 350 degrees for 30 to 40 minutes. Gently shake to test if custard is set.

Beat eggs, milk, ... or serve warm. (Custard cooked in the ... the blender or food processor while still hot, then cover and cool). Makes 1 to 1 1/2 cups.)

Cook raisins, 1 1/2 cups water and vinegar about 10 minutes. Mix egg yolks, 1/2 cup water and cornstarch. Add to cooked raisins and cook until thick. ...

Mix sugar and ... sets well. Make meringue of 4 egg whites, 5 tablespoons sugar and pinch of salt. Place over baked custard and cook until lightly browned.

Combine first 4 ... minutes. Do not overbake, as this makes the custard watery. Hint: Lemon can be substituted for vanilla for a slightly different flavor.

Mix in order given and pour into unbaked crust. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees for 10 more minutes. Test for doneness with ...

Sprinkle nutmeg over crust before putting in filling. Mix all ingredients above and put in shell. Bake at 475 degrees 5 minutes. Reduce heat to 350 ...

In a saucepan combine sugar and milk and pinch of salt; bring to boil and add egg yolks. Cook until thick, remove from heat and set aside. In small ...

Combine 1 1/2 ... continue baking at 350 degrees for 45 minutes. (Custard is set when a cold table knife inserted gently into center of pie comes out clean.)

Peel and quarter ... Pour carefully over peaches in pie shell and bake 45 to 50 minutes at 375 degrees or until custard is set. Really good served warm.

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