|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 303 for stirred custard
In a Dutch ... the heat and stir in extract and ... 2 minutes, stirring constantly. Remove custard to a covered bowl and chill. Yield about 16 servings.
Bring milk to ... boiling water until custard thickens, coating a ... pan of cool water and stir custard to cool it as quickly as possible, add vanilla.
Blend eggs, sugar ... double boiler. Gradually stir in milk. (Water ... cold water until custard is cool. Cover ... vigorously with rotary beater until smooth.
In heavy saucepan ... salt. Cook and stir over medium heat. ... Pour in bowl; set in larger bowl with ice. Stir in vanilla. Chill 12-15 minutes. Serves 6.
Beat eggs until ... until thick. Gradually stir in 1 cup ... cook, stirring occasionally for 30 minutes or until thick. Stir in vanilla and refrigerate.
Beat eggs until ... until thick. Gradually stir about 1 cup ... for 30 minutes or until thickened. Stir in vanilla; serve warm or cold. Yield: 3 1/2 cups.
Beat eggs until ... until thick. Gradually stir about 1 cup ... stirring occasionally for 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
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.
Stir flour, eggs and ... pie shell and bake at 400 degrees for 10 minutes. Then lower the heat to 300 degrees until done. A knife will cut clean when done.
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.
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