|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 - 10 of 41 for soft custard
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Scald 3 1/2 ... of the hot custard. Slowly add ... sherbet glasses topped with whipped cream or pored over fresh fruit or sponge cake. Makes 6 to 8 servings.
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 ...
Combine egg yolks, sugar and salt in top of double boiler. Beat just enough to blend together. Stir in milk, mixing well. Cook over gently simmering ...
Combine all ingredients ... stirring constantly. When custard coats a silver ... or gelatin). Yield: 8 servings, 1/4 cup per serving, 54 calories, 2 fats.
Beat egg slightly ... water below boiling point and stir constantly until custard coats a spoon (wooden spoon recommended). Cool; add vanilla and serve cold.
Beat eggs enough to blend evenly. Add sugar, salt and scalded milk. Pour in unbaked pie shell. Bake at 400 degrees for 20 minutes. Reduce heat to 350 ...
Cook in top of double boiler until thickened. Pour into custard cups. Sprinkle with nutmeg (optional). Enjoy either warm or chilled. Serves 6.
Using top of ... 8-10 minutes. Pour custard immediately into bowl ... in vanilla. Refrigerate. This is good served warm over plain cake. Makes 1 1/2 cups.
In a mixing ... degrees for 20 minutes. Mix peach juice, eggs, milk and 1/4 cup sugar. Pour over peaches. Bake another 30 minutes until custard is firm.
Slightly grease a ... begin to hold soft peaks but are ... bowl and pour custard around chocolate. (May ... and stir in the vanilla and salt (to taste).
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