1 - 10 of 16 for spanish custard
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Put all ingredients ... knife. If the custard does not cling ... refrigerate. When ready to serve, run a knife around the edge and turn out onto serving dish.
Bring milk, salt and lemon rind to a boil. Remove from heat and remove lemon rind. Add sugar, stirring until well dissolved. Let cool. Beat eggs ...
Preheat oven to 350 degrees. In deep corning ware, put sugar and at low heat, stir until all sugar has become caramel. In blender, mix all ...
Prepare pudding according to package instructions. Immediately add: Beat together on high speed until thoroughly mixed. Place in small dessert dishes ...
Melt, don't burn, 3/4 cup sugar until brown. Pour into mold. It will harden immediately on bottom of mold. Then mix: 2 cans milk (1%, 2%, etc.) (Use ...
Scald milk with ... hour, or until custard is set. When ... cups; allow to set, then pour strained egg mixture into each cup and cook as directed above.
Mix together well. Pour mixture into a caramelized pan. In oven preheat a large pan with water until water is very hot. Place mixture pan in water ...
Use a 9 ... more until the custard is hardened (not ... original pan and then refrigerate for 2 hours. When ready to serve, turn over on the flat plate. Enjoy!
In a heavy ... about 1/2 hour, place into refrigerator to chill 3 hours. Sprinkle powdered cinnamon over custard. Serve with pirouettes or vanilla wafers.
Beat eggs, milk, ... around deep glass bowl. Remove lemon rind and cinnamon stick and pour custard over lady fingers. Sprinkle with cinnamon and sugar. Cool.
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