|Why Is My Custard Lumpy?|
|by Professor Spoon|
Does Spinach Make You Strong? Does Cheese Give You Nightmares? Professor Spoon provides the answer to these and many other vexing questions.
Results 1 - 10 of 293 for stirred egg custard
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 ... minutes or until thickened. Stir in vanilla; serve warm or cold. Yield: 3 1/2 cups.
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.
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.
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.
Blend eggs, sugar and ... double boiler. Gradually stir in milk. (Water ... cold water until custard is cool. Cover ... with rotary beater until smooth.
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.
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.
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.
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.
top of page