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Results 1 - 10 of 17 for - spanish custard
Put all ingredients in blender ... knife. If the custard does not cling to the ... run a knife around the edge and turn out onto serving dish.
Bring milk, salt and lemon rind to a boil. Remove from heat and remove lemon rind. Add sugar, stirring until well dissolved. Let cool. Beat ...
Prepare pudding according to package instructions. Immediately add: Beat together on high speed until thoroughly mixed. Place in small ...
Melt, don't burn, 3/4 cup sugar until brown. Pour into mold. It will harden immediately on bottom of mold. Then mix: 2 cans milk (1%, 2%, ...
Preheat oven to 350 degrees. In deep corning ware, put sugar and at low heat, stir until all sugar has become caramel. In blender, mix all ...
Beat eggs, milk, sugar and ... Remove lemon rind and cinnamon stick and pour custard over lady fingers. Sprinkle with cinnamon and sugar. Cool.
Scald milk with the salt. ... hour, or until custard is set. When the custard ... strained egg mixture into each cup and cook as directed above.
In a heavy 2 quart ... place into refrigerator to chill 3 hours. Sprinkle powdered cinnamon over custard. Serve with pirouettes or vanilla wafers.
Mix together well. Pour mixture into a caramelized pan. In oven preheat a large pan with water until water is very hot. Place mixture pan ...
Use a 9 x 2 ... more until the custard is hardened (not too hard). ... refrigerate for 2 hours. When ready to serve, turn over on the flat plate. Enjoy!
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