|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...
Results 1 - 10 of 212 for unbaked vanilla custard
Preheat oven to ... condensed milk, water, vanilla, salt and ... if desired. Refrigerate leftovers. Makes one 9-inch pie. Omit coconut. Proceed as above.
Preheat oven to ... condensed milk, water, vanilla, salt and ... out clean. Cool. Chill, if desired. Refrigerate leftovers. Omit coconut. Proceed as above.
Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes. Test for doneness with a knife. Serves 7.
Preheat oven to ... condensed milk, juice, egg and vanilla and cinnamon until smooth. Wire whisk is okay. Pour into shell. Bake 30 minutes or until set. Cool.
Whip eggs; add sugar, salt, milk and vanilla. Melt butter ... to mix well. Add coconut. Pour into 2 prepared pie shells. Bake 30 minutes at 350 degrees.
Beat eggs and add sugar, flour, salt, butter, milk and vanilla. Bake at 370 to 400 degrees until firm in the middle. About 25 minutes.
Combine all ingredients and cream well; pour into shell; sprinkle with nutmeg or cinnamon; bake at 350 degrees for 30 minutes.
In bowl, combine milk, sugar, eggs, vanilla, salt and ... minutes or until knife inserted in center comes out clean. Cool serve garnished with whipped cream.
Beat eggs slightly before adding rest of ingredients. Pour scalded milk and cream slowly into egg mixture. Pour into well chilled pie crust. Sprinkle ...
Bake pastry shell ... juice concentrate, egg, vanilla and cinnamon. Pour ... 1/4 teaspoon cinnamon; mix well. Over low heat, cook and stir until thickened.
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