|Cooking in the French Fashion|
|by Stephanie Ovide|
France is renowned for its contributions to the worlds of cuisine and fashion, and this cookbook captures the essence of both! Featuring 38 biling...
Results 71 - 80 of 111 for egg custard old-fashioned
Combine all ingredients. Mix well. Bake in unbaked 9 inch pie shell. Bake at 425 degrees for 15-20 minutes. Cool before serving.
Mix well. Pour into uncooked pie shell; sprinkle with nutmeg if desired. Bake at 300 degrees until custard is set and lightly brown.
Bake at 400 degrees for 20 minutes. Reduce heat to 300 degrees and bake 15 minutes longer.
Preheat oven to 350 degrees. Beat eggs, add scalded ... Bake approximately 5 minutes or until firm. OPTIONAL: Sprinkle lightly with nutmeg after baking.
After all of this is thoroughly mixed, strain into an unbaked pie shell and sprinkle with nutmeg if desired. Bake in a hot oven 400-425 degrees for ...
Beat first three ingredients slightly. Then beat in the last three ingredients. Pour into unbaked pie shell. Bake at 450 degrees for first 15 ...
Mix eggs, sugar, salt, ... reduce heat to 350 degrees and bake until filling sets up. Coconut pie can be made by adding 1 cup coconut and omitting the nutmeg.
Place cut rhubarb ... of crust with egg white from separated ... Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake 50 minutes more.
Beat lightly. Pour ingredients into raw pie shell. Bake at 350 degrees for 30 to 40 minutes. Gently shake to test if custard is set.
Mix sugar, cornstarch ... gradually beat 1/2 cup of mixture into eggs. Add to pan, cook 2 minutes longer. Cool. Stir in vanilla and cream, pour in freezer.
top of page