|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 293 for stirred egg custard
In a Dutch ... 1 hour. Combine eggs, sugar and ... the heat and stir in extract and ... stirring constantly. Remove custard to a covered ... Yield about 16 servings.
Stir flour, eggs and then combine ... bake at 400 degrees for 10 minutes. Then lower the heat to 300 degrees until done. A knife will cut clean when done.
Beat eggs until frothy. Add ... until thick. Gradually stir in 1 cup ... stirring occasionally for 30 minutes or until thick. Stir in vanilla and refrigerate.
Bring milk to ... pour over blended eggs, sugar and ... boiling water until custard thickens, coating a ... cool water and stir custard to cool ... as possible, add vanilla.
Mix in 4 cups rhubarb. Pour in pastry lined pie pan. Dot with butter. Cover with lattice top. Bake at 400 degrees for 50 to 60 minutes.
Beat eggs until frothy, add ... until thick. Gradually stir about 1 cup ... occasionally for 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
In heavy saucepan combine eggs, milk, sugar, and salt. Cook and stir over medium heat. ... bowl with ice. Stir in vanilla. Chill 12-15 minutes. Serves 6.
Blend eggs, sugar and ... double boiler. Gradually stir in milk. (Water ... cold water until custard is cool. Cover ... with rotary beater until smooth.
Combine eggs, sugar and salt. Stir into scalded milk. ... in a pan of cold water. Add vanilla. Stir after 2 minutes. This is very good for convalescents.
Beat eggs until frothy. Add ... until thick. Gradually stir about 1 cup ... minutes or until thickened. Stir in vanilla; serve warm or cold. Yield: 3 1/2 cups.
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