|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 54 for custard cream filling
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Prepare basic cream puff recipe as ... on surface of filling to prevent skin ... directions for Vanilla Custard Filling, adding 3 ... rest of recipe. Fill puffs just before serving.
Make Custard Filling: Prepare pudding ... bowl, combine heavy cream, 1/4 cup ... cut off tops. Fill with custard; replace tops. Sprinkle with confectioners' sugar.
Heat milk and ... thick, stirring constantly. Cool and add vanilla to taste. Add to cooled puffs. The filling MUST be kept refrigerated after filling puffs.
Mix in saucepan ... mixture. Cook 1 more minute over heat. Remove and add vanilla. Refrigerate after cooling down. This can now be spooned into Cream Puffs.
Mix dry ingredients, add eggs and milk. Stir until smooth. Cook in double boiler 15 minutes or until thickened, stirring constantly. Add flavoring ...
Melt butter. Add ... minutes longer. Add vanilla, stirring constantly. Cool thoroughly. Fill cream puff crusts. Enough custard for 12 or 1 (9 inch) pie.
PASTRY: Preheat oven ... racks and cool. FILLING: In double ... cold. Whip heavy cream and fold into custard mixture along with ... Split puffs and fill with custard, replace ... Makes 8 Cream Puffs.
Tightly wrap the ... flour, baking soda, cream of tartar and ... the Cream Cheese Filling and the Custard Topping. Pare and ... and 1/8 teaspoon nutmeg.
In a saucepan, ... stir until the custard thickens. The mixture ... the vanilla and cream of tartar until ... dissolves. Spread over filling and bake at 350°F for 10-15 minutes.
CREAM PUFFS: Heat water ... out center and fill. CUSTARD FILLING: Mix sugar, ... Bring it just to a boil. Cool and blend in vanilla. Fills 10 to 12 puffs.
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